It looks delicious, but as with most 'low carb' recipes for hot chocolate, it really isn't. 11.5 net carbs is more than half my daily intake.
I have very recently discovered that I'm not a Stevia fan and gone back to Splenda. Yes, I know, chemicals but it works for me. I used dark Double Dutch cocoa and less salt than ask for. The spices are wonderful and the method of mixing with some water first works wonderfully. For the milk I used fat free evaporated milk and ended up with a gorgeous rich, thick and lovely cocoa. Made for Comfort Cafe, Jan 09.