I am talking especially about Cadbury Bournvita.

That powder has tiny and somewhat hard chunks in it which don't get dissolved easily. How do dissolve it completely in milk?

  • how different is this from other chocolate powders like Ovaltine? I seem to remember that one in particular being more chunky than Nestle Quik. If it's not more coarse than sand (nothing larger than 2mm), you might take a look at cooking.stackexchange.com/q/8274/67
    – Joe
    Commented Mar 19, 2015 at 0:11
  • I have hershey's cocoa powder. It is all smooth and not at all difficult to mix. Mine is a "chunky" powder, chunks are not smooth, they are small and don't get broken easily. Commented Mar 19, 2015 at 0:16

3 Answers 3


I think the Q&A linked by @Joe has most of the tricks in it. Hot, paste, make syrup, blender, etc. Mixing stuff into cold milk (unless specially prepped for that) is not a good scene. Surprising they haven't done better at that given the marketing, but corporate competence is a rare thing - they may be too big to get someone that knows how to make a powder dissolve in cold milk working where they need to work - Nestle solved that one (at least) 50 years ago. Too many vice presidents, and not enough food science engineers? Puzzling.

If you have "small hard chunks" either pre-grind dry in a mortar and pestle, or grind the paste step suggested in the other answer in a mortar and pestle with a little liquid.

Or contact Cadbury all wide eyed and innocent and ask why you get little hard chunks when you mix their product (I assume, as instructed on the package) 8-)

  • Everything about the product site seems to imply that it's designed for cold consumption, though... I though the same thing, that mixing into hot was necessary because it had some actual chocolate chunks that needed melting but I removed the comment because it looks like it's designed for cold.
    – Catija
    Commented Mar 19, 2015 at 3:14
  • The reason not all producers, produce easy to mix powders is an effort to be 100% "natural". Products like nestle use stuff sugar or maltodextrin to ease the mixing process.
    – Doug
    Commented Mar 19, 2015 at 14:04

As Ecnerwal answer implies, there are various ways, but from my experience with baking-grade cocoa: go with pasting. Add a LITTLE milk at first, stir, repeat until you have a paste, continue adding milk slowly and stirring until you have a liquid. Then add all the milk and/or other liquids you want.
I do this for making even hot chocolate drinks, because it dissolves almost-undissolvable baking-cocoa just fine :).

  • Cocoa powder is actually insoluble, and the last I read about it, it might still be an open research question which nobody has a complete solution to yet. Here's a pretty old but relevant article - newfoodmagazine.com/article/1290/…. The physical and chemical makeup of cocoa powder is just different from most other soluble beverage powders.
    – AKKA
    Commented Apr 21, 2019 at 7:35

An undersized wire loop wisk is indispensable for mixing dry products that clump into liquids smoothly, from powdered milk to dry gravy mixes to protein powders.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.