The Ghirardelli's double chocolate was like a melted chocolate bar, if all you liked and wanted was milk chocolate.
I love dark. So this is my recipe for a hot dark chocolate:
1 part finely grated 70% cocoa solids "bittersweet" chocolate
(I used Scharffen Berger)
1 part Dutched cocoa
(I used VanHouten, bought in France)
1 part superfine sugar
1/8 part vanilla powder
a sprinkle of ground chipotle chile (the sweet smokiness goes better with chocolate, I think, than the simple, sharp heat of cayenne)
I mixed it up by the heaped tablespoon into a sealable container, and then shook it until well mixed. Then I just used a heaping tablespoon of the stuff in a cup of hot milk. Depending on how finely you grate the bittersweet, you may or may not get speckles in your cup. I find that another fifteen seconds in the microwave, of active heat, will make those go away, or an active whisk works pretty well, too. You could even blend it if you like, but that's too much trouble for me.
It's not kid cocoa. Mmmm...