The Skeptic Tank

I could have mixed Tang with chocolate milk, but from experience I know that mixing acidic beverages with milk often curdles it, leaving it unpalatable and gross.

So, I opted for a hot beverage and put a spoonful of store-brand hot chocolate powder in a mug, along with a spoonful of Tang powder (regular kind, not the new tropical fruit kind) and added hot water.

The Tang disolved right away, leaving a hunk of poo-looking chocolate crud at the bottom that had to be smashed and stirred in. The final color was rather reddish, like apple cider.

I let it cool and took a sip, which was surprisingly good, and definitely of the taste I had sought. It was too sweet, but that's because I added half the amount of water I would have added had I been making a mug each of hot Tang and hot chocolate.

The only error I made was in mixing equal parts orange and chocolate. One must think about balance in flavor mixtures. Which is the base? Which is the accent?

With peanut butter-jelly, an equal mix is appropriate.
With apple-cinnamon, apple is clearly the base, with cinnamon as the accent.
With chocolate-mint, the mint accents.
With chocolate-peanut butter, all sorts of mixtures seem to work, with either party dominating - like a good marriage.

Chocolate-orange, however, is not like that. Orange must be the accent.

So in my next cup of chocolate Tang, I'll only use half as much orange.