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Properties of Ghirardelli Caramel Sauce?

Posted by The Village Bean on June 8, 2010 at 12:13pm in Espresso
Does anyone know why a drink would develop a wax-like substance? A customer brought to our employee's attention that her "mocha" had gooey, wax chunks in her to-go cup. I haven't confirmed as yet if this was a straight-up mocha or perhaps a caramel mocha. Given it was indeed caramel my troubleshooting thought process has me wondering:
1. if the jug wasn't properly shaken/mixed before use - would the settlement properties combined with the cooling of milk develop a wax ring?
2. what about non-dairy topping? 
3. We use solo cups so I've eliminated this as the problem.

Anyone?


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