Warm the whole milk in a small saucepan. If the milk is raw, be sure not to heat over 117 °F/ 47°C to preserve all the enzymes and probiotics. When the milk is warm but not hot, set aside.

*The reason you must warm the milk first is because using cold milk right out of the refrigerator will resolidify the melted white chocolate when you initially mix them together.

Place white chocolate and 2 tablespoons of water in a small saucepan and turn the heat to medium. As the mixture begins to warm, stir with a wooden spoon to dissolve the white chocolate into the water. If you find that you need a bit more liquid, add one to two more tablespoons of water.

When the white chocolate is fully dissolved into the water with no lumps, begin ladling in the warm milk. Stir the white hot chocolate with each ladle to fully mix.

When all the milk has been ladled into the white hot chocolate saucepan, warm the mixture on the stove until it reaches the desired temperature. For raw milk, I suggest keeping the temperature 117 °F/ 47°C or less to ensure that all the precious enzymes an probiotics are preserved. I check mine with a candy thermometer (I use this one).

Pour the white hot chocolate from the saucepan directly into two mugs and serve immediately.

It is best to make only what you will use right away, as any leftovers will lose the smooth, creamy texture as the white chocolate resolidifies in the refrigerator.