Admitting I was wrong about chocolate cereal milk

For years I swore the milk from fruity cereals like Froot Loops was the top tier. Last Tuesday I got stuck with a bowl of Cocoa Pebbles milk that turned an alarming gray-ish color and there was this weird oily film on top. It took me way too long, like 20 minutes of staring at the bowl and poking it with a spoon, to realize it was actually the best tasting leftover milk I've ever had. The chocolate flavor got this creamy, almost pudding-like thickness that I never expected. Did I just have a bad batch before, or is there a trick to getting that consistency every time?

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