Hijinks in Britain, Jake and Jon discuss.

First thing you must realize is that the cocoa powder is not water soluable, it's fat soluable. Use whole milk if available or half and half, as a decadent philistine would. If the powder just clumps or won't get "wet" by the milk, you are not using an alkalized ("dutch-processed") powder. The clumping also tends to increase with finer powders-- if you can find a brand closer to granular that will make it easier although some like the final experience less. With fine powders there is less air space between the particulates for the milk to flow into. It can be frustrating. Without high fat content you are not getting a solution so much as a suspension: the powder or granules are merely mixing uniformly as a result of vigorous shaking or stirring. For me the high level of commitment and work throughout adds to the ultimate satisfaction of special drink, something neither God nor science intended.

References to Community and The Simpsons.