How long should I heat milk for hot chocolate, and what factors should I consider to achieve that perfect velvety texture and rich flavor? Is there an ideal temperature range to aim for when heating the milk, or does it vary depending on the method employed? For instance, is using a microwave different from opting for a stovetop in terms of precise timing and texture? Should I be vigilant about preventing the milk from scalding, and if so, what are the telltale signs that I’m heating it for too long? Additionally, does the type of milk, whether whole, skim, or a non-dairy alternative like almond or oat milk, influence the duration required to reach the desired warmth? Can the addition of other ingredients, such as cocoa powder or sugar, alter the heating process in any significant way? What are the best practices to ensure an impeccable cup of hot chocolate every time?