Ghirardelli hot chocolate

So, not long ago I talked about the hot chocolates I've had in this town, from fancy stuff at the bookstores to stuff I walked away from in Soma. I speculated there was a powder vs. syrup thing going on. Recent evidence suggests just a quality difference. I have a canister of Ghirardelli powder which I don't use very often, but have twice recently, and both times have been quite good. The cup just now had that "liquid chocolate" taste and feel to it. More specifically:

Tonight's cup: I used the label proportions, one cup of milk to 3 tbsps of powder. Result was pretty rich, though there were also little clumps of undissolved powder.

A few nights ago: I accidentally used more milk than recommended, maybe 1.6 cups. Result was still good, and no clumps. I also made that neo-Aztec style, as I'd told chefkatsuya, with cinnamon and a bit of cayenne. I'm not sure what to say about that, though I could feel a burn as I approached the bottom of the cup.

Milk both times was organic, which might not matter, and whole, which probably does.

A Nicollian Poll

1a: Do you expect the world to be better off 50 years from now than it is today? Feel free to expand, if you wish.
1b (Control): Do you think the world is better off today than it was 50 years ago?

2a: The first question is something of a Rorschach test. A more specific question might be "Do you think a randomly selected human 50 years from now will be better off than a randomly selected human today, such as in the sense of being happy with their time and not wanting to swap (ignoring things like when friends and family live?" If this wasn't the question you answered for 1, answer this one.
2b: Same deal, now vs. 50 years ago.

3: If the question of 2 isn't the question you answered in 1, what question were you answering in 1?