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In a small bowl, mix the cornstarch with a couple of tablespoons of milk from the measured quantity until it forms a smooth slurry. Set it aside.
In a saucepan, combine the milk and double cream over medium heat. Heat the mixture until it's warm but not boiling.
Pour the cornstarch slurry into the warm milk and cream while continuously whisking to avoid lumps. Keep stirring until the mixture starts to thicken slightly.
Reduce the heat to low, and add the broken caramac chocolate to the saucepan. Stir continuously until the chocolate is fully melted and the mixture is smooth.
Once the chocolate is melted, add the Lotus spread and continue stirring until it's fully incorporated.
Keep the heat low and continue to stir until the mixture is smooth and well combined. Be careful not to let it boil.
Once the white hot chocolate is smooth and hot, remove the saucepan from the heat.
Pour the hot chocolate into mugs and serve immediately. You can add additional toppings like whipped cream, a drizzle of Lotus spread, or grated Caramac chocolate if desired.