Milk-and-sugar capsules that dissolve completely when placed in hot liquid. To make the capsules, a solution of milk and sugar is first placed in a mold. As that liquid cools, some of the sugar moves to the outside edges (along the contours of the mold), where it crystallizes. The milk-sugar solution in the middle remains in a liquid state, encapsulated by the crystalline outer shell. Once the capsules are removed from the mold and stored at room temperature, the milk in them stays good for at least three weeks. By tweaking parameters such as the type of sugar used, there are currently both highly-sweetened and lightly-sweetened versions of the capsules. [Source]