Pretty good. I don't particularly like espresso so the taste wasn't great for me. But thankfully there was so much sugar in it it wasn't too bad.
Made this for breakfast for overnight company, and it got rave reviews. I doubled the recipe and followed it to the letter, using agave nectar and for the topping chopped mocca chocolate. I'll definitely make this again and try it for myself with buckwheat or millet. Thanks for posting another keeper!