Place both chocolates in a microwave safe bowl and melt by heating in short bursts, stirring well after each interval.

In a saucepan over medium low heat, warm the milk until it's very hot.

Pour the hot milk over the melted chocolate and stir with a wooden spoon until completely combined.

Stir in the brandy and almond oil.

Pour into a mug and serve immediately.

*This recipe brought to you courtesy of Telluride Truffles, Telluride, Colorado.*