Also fat, something like coconut oil for example, will wet everything very easily so no clumps and the milk will dilute it nicely after that, it takes only a bit so the taste left is minimal, its like making a roux and basically you are trying to reconstitute the cocoa liquor that was before they squeezed the cocoa butter out to make the powder.
If you mix powdered sugar to the pwder first and add the liquid after, the sugar will tend to separate the cocoa powder a bit facilitating the wetting, doesnt completely resolve but helps.
Other thing is warming the milk, it will thin it a bit and wet better.
A microwave tends to break up clumps, used that trick a few times with just a bit of milk, it doesnt need to go so long to heat the milk (for bad clumps I use some glass bowls that have the bad habit to "steal" whatever the microwave puts out, they can get warm but the contents stay cold, its a pita for everything else you want to warm up but works well for clumps).
A blender instead is the easiest way to put together some chocolate milk without heat, left there it separates a bit but a shake gets it back in shape, so it can be prepared beforehand, I often keep a liter or so prepared like this in the fridge, a minuscule amount of xanthan gum would help keeping the cocoa suspended in the milk.
no its differentjpender wrote:Is that the same thing as a Marocchino or are they different?