The hot chocolate effect
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when you are stirring hot liquids, air bubbles get trapped in the liquid. sound travels slower through air than water, so while there are air bubbles in the liquid, sound will travel slower. slower moving sound = lower sounding. when you start tapping your spoon on the side of the cup to knock the residual liquid off it, the tapping makes sound that travels through the liquid, which is still moving and has air bubbles. as the liquid stops moving, the air bubbles can settle out of it, so the air will travel at normal speed, and the sound produced will get higher
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