Question

Carla is making two drinks. She is making one hot chocolate and one chocolate milk. Which best describes the agitation needed to make sure the cocoa powder is mixed in well?

Chocolate milk would require more agitation than hot chocolate does.
Hot chocolate would require more agitation than chocolate milk does.
They would both require the same agitation.
Neither would require any agitation.

Answer 1

Chocolate milk would require more agitation than hot chocolate does.

Reason: higher temperature increases solubility and diffusion and helps break up clumps (and melts any cocoa fats), so hot chocolate mixes in more easily. Cold milk needs more vigorous stirring or shaking to disperse the powder.