Heat milk and cream on stovetop on medium-low heat in a pot.
Add honey and stir well.
Slowly add cocoa, whisking well as you go to make sure there are no lumps.
The recipe as written will make a very strong and very rich hot chocolate. At this point, it is really all about personal taste. If you enjoy it this way, feel free to drink a small cup and enjoy. If not, it makes a fantastic concentrate that you can store in the fridge for 3-4 days, and use as desired. To make a more "normal" cup of hot chocolate from your concentrate, use half water, and half concentrate (or whatever proportions suit your tastes), and heat on the stove-top.Also note that the honey flavor does come through in this recipe, so if you prefer a less "honey-ish" taste, then you can use half honey, and half coconut palm sugar or unrefined cane sugar (though be aware that honey and coconut palm sugar are the healthiest choices - cane sugar will spike your blood sugar more than the other two.)