4 Reviews

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

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Annacia April 28, 2012

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.

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threeovens December 20, 2011

I used almond milk and loved the cinnamon and vanilla! Thanks! Made for the Comfort Cafe-Jan. 2010.

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Sharon123 January 21, 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!

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FloridaNative January 02, 2010
Mr. Steward's Favorite Hot Cocoa