I make my own hot chocolate by making a slurry of cocoa powder and warm milk being sure that the chocolate is nicely melted and smooth. Then I add the rest of the milk and heat it the rest of the way. I just use the microwave for single-servings. No chocolate clumps -- everything's GREAT.
However, by the time I start to get to the bottom of my cup, the chocolate has started to "fall out" of the milk clumping on the bottom. I can re-heat and re-incorporate it, but I'd rather avoid the problem altogether. Any ideas?
Related questions -- These address the initial creation of a smooth mixture and not the longevity.