Can I ask what the purpose of super hot cocoa is if it's too hot to sip? McD's serves their cocoa way too hot. I'll be done with my food long before I could actually start sipping. I can't enjoy cocoa if it's so hot that I can only sip a fraction of an ounce at a time and then have to wait at least half a minute till the next fraction-ounce sip. I get burned every single time because I'm too eager to enjoy the drink. So I've decided to just keep it covered and wait 20 minutes. By then I'm heading out the door. Will someone explain the logic behind hot beverages that are too hot to enjoy?