The best hot chocolate I’ve ever had was when I was in the Czech Republic. It was milky, with tiny bits of chocolate floating in it.
Here’s my best approximation so far:
1 1-oz square unsweetened chocolate
2 heaping T sugar
1 c whole milk
1 c skim milk
(or 2 c 2% milk)
Put it all in a pot. Cook and stir around medium or a little hotter until the square has melted into lots of tiny pieces.