the most gourmet thing i made today was instant cocoa

1. Pour about 1-1/2 tbsp of cold water into a styrofoam cup
2. Pour instant cocoa into the cup. Push the sides of the packet in gingerly, about 10 times, to make sure you get every last molecule of cocoa into the cup.
3. Hold two 7" stir sticks as you would a whisk, and whip the cocoa into the water until they form a paste. Be sure to run the stir sticks along the edge of the cup, as you would with a spatula, so that no dry cocoa clings to the side of the cup.
4. Fill the styrofoam cup to about 2/3rds full with hot water. You should see a chocolatey foam at the top.
5. Holding the two stir sticks like a whisk again, whip the cocoa and water again, being sure that the stir sticks are scraping the bottom of the cup thoroughly, so as not to leave any super-chocolatey deposits there.
6. Pour cold water into the hot chocolate until the temperature is as hot as it can be without being uncomfortably so. You should be able to take a sip, but not a swig, without burning yourself.