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 is usually made with cold milk, while hot chocolate is made with hot liquid. Cocoa mixes more readily in a warmer liquid, so the cold chocolate milk needs more stirring (agitation) to disperse the cocoa powder well. Therefore, chocolate milk requires more agitation than hot chocolate.

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