Stir it.
Emulsifiers
Stir it.
it keeps the cocoa and cocoa butter from separating
The pH of hot cocoa can vary depending on the ingredients used. Typically, hot cocoa has a slightly acidic pH ranging from 5.0 to 6.0. This acidity can be influenced by factors such as the type of cocoa powder and sweeteners used in the recipe.
When you drink hot cocoa, thermal energy (heat) is transferred from the hot cocoa to your body. This transfer of energy helps to warm you up and can be felt as the hot cocoa travels down your throat and warms you from the inside.
Hot cocoa is not bad, but the negative thing about it is it's very fattening
Cocoa usually refers to pure cocoa powder, but can refer to a hot chocolate drink. However Ovaltine is a malted drink, not a hot chocolate. (Hot chocolate's have not malt in them). So Ovaltine it is not cocoa, by either meaning.
The cocoa powder has to blended with a cold liquid in order to prevent lumps. Then it must be added to hot milk or water, then boiled to ensure thorough cooking.
The perfect temperature for hot cocoa is typically between 55-60 degrees Celsius. This temperature allows the cocoa to be hot enough to be comforting and soothing without being too hot to burn your mouth.
Cocoa is made by separating the cocoa butter out of chocolate liquor, then drying the defatted chocolate liquor. You could probably mix sugar, cocoa powder and cocoa butter into a chocolate, but that would be more trouble than it's worth.
When cocoa powder is stirred into hot water or milk, it changes from a dry powder to a liquid mixture. The cocoa powder dissolves in the hot liquid, resulting in a smooth and flavored drink.
When we stir cocoa powder in hot water we get hot cocoa which is delicious in taste. Some studies have shown that organic cocoa powder have some health benefits. Cocoa powder is also used in making dark chocolates.