A couple of times now I’ve tried adding a double espresso to huel. First time I left in the fridge at work to chill after and it was really thick. Thinking maybe the heat had done this I’ve now, at home, put a double espresso over ice and stir till cold, then added more water added the huel in a blender. And it’s really thick again, c/w with just huel or with a flavour boost.
Any ideas of what physics or chemistry is going on that thickens it?