In a medium saucepan, pour in the whole milk and place it over medium-low heat. Stir gently and continuously for about 5 minutes until it's hot but not boiling.

Remove from heat and add the freshly grated orange zest. Allow to steep for about 5 minutes.

Strain the infused milk through a fine mesh sieve to remove the orange zest, then return it to low heat.

Add the chopped white chocolate to the strained milk, stirring continuously over low to medium heat until melted and smooth.

Remove from heat and stir in vanilla extract and a pinch of salt.

Pour the hot cocoa into mugs, top with whipped cream if desired, and garnish with orange peel curls.