There isn't enough time to take a meaningful nap before the Beavers play WSU. So, I'm trying to stay awake a little longer. In the midst of my sleep-defying deep meditations, I've encountered a question I just can't answer. I know I could probably go to ask.com or somesuch, but hey, when we add the collective IQ's of your humble blogger together with his readers, I'm pretty sure we break into the triple-digits. So I'll ask you instead:
I don't like my coffee scalding hot. It needs to be cooled off just enough to be chuggable. (Wow, "chuggable" passes the spellcheck!) I cool it off with milk. I make it brutally strong so that after being diluted by the cooling milk, it still retains some oomph. Today I used chocolate milk instead. The store-bought kind in a jug, not the Nestle's Quik. I don't really like my coffee as well that way, but the chocomoo was getting near the ick date so I figured I better hurry up and use it. The stuff has been in the 'fridge for better than a week and hasn't settled at all. Yet when I mix it in the coffee, the cocoa precipitates out in the bottom of the cup. A surprising amount of it, in fact. Nice thick layer of black slurry at the bottom of the mug. Mmm, Mmm, Mmm. But what's the deal, science-wise? Upon whom should I assign blame? Is this actionable in court? Is it just a case of the cocoa getting all tribalist and refusing to assimilate?
PS - Don't blame barry. I know it wasn't him. He's been too busy golfing today to have had enough spare time to mess with me like this. Plus, based on his lack of solutions to our nation's problems, I doubt if he even knows the difference between a colloid and a solution.