Ok, here's the rundown, lol. Used Splenda for the sugar, *dark* cocoa, fat free coffee creamer for most of the milk (for rich taste and body). Loved the touch of salt, it really added some depth. This was truly well enjoyed. :D
Funny how all the reviewers have changed this recipe, huh? I made this as directed except substituted Splenda for the sugar. Came out great! Not too chocolatey; not too sweet. I topped it with a squirt of canned whipped cream and a squirt of chocolate-vodka whipped topping too.
I used almond milk and loved the cinnamon and vanilla! Thanks! Made for the Comfort Cafe-Jan. 2010.
Very nice cocoa ~ I used coconut milk instead of regular and Splenda instead of sugar ~ the cinnamon and vanilla are very nice additions to this. Thanks for posting, made for Comfort Cafe Snow Queens Round, January 2010!