First, fill your saucepan with water until it reaches about 2 inches in depth and set your glass bowl on top (see pictures below for reference). Bring to a boil over medium heat and then reduce heat to low/medium-low to keep it at a simmer but not a full boil.
Now, add the chocolate chips to the bowl and stir until completely melted. If you don't make sure that it's completely melted, your chocolate milk will have chunks in it. So keep stirring!
Once the chocolate is melted, gradually add half of the almond milk - whisking constantly as you do so. Continue to whisk for another minute, or until the almond milk is mixed through without any separation.
Slowly, add the rest of the almond milk while still whisking the mixture. Whisk it very well for another minute or two and then remove from the heat.
Let your chocolate milk cool slowly on a clean surface - whisking occasionally to ensure that there are no chocolate flecks remaining. Once it has cooled to room temperature, pour it into a glass bottle with a cover and store in the refrigerator.
*For creamier, thicker chocolate milk (either version), simply replace the almond milk with homemade, creamy almond milk:
1 cup almonds, soaked in the fridge overnight or in hot water for 15 minutes
2 cups of water
Blend together until almonds are broken down into very small pieces. Strain through a nut milk bag or cheesecloth for thick, creamy almond milk!