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Reviewed: Oct. 24, 2009

I made it with soy milk, cut the salt to a pinch and omitted the cayenne pepper. This was perfect on a cold rainy day. My four-year LOVED it. No more mixes for us!

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veggie newbie

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Reviewed: Oct. 16, 2009

I know I can't give this a true rating since I altered the recipe. I used rice milk (also vegan!) instead of soymilk, decreased salt to 1/8 teaspoon, and used 1 tablespoon of agave nectar instead of 3 Tablespoons of sugar. We omitted the cayenne pepper. The result: a deep chocolate flavor. We also put marshmallows on top.

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Stephanie

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Reviewed: Mar. 6, 2009

This recipe was really delicious! We made ours with vegan-friendly chocolate bars broken into bits in place of the cocoa powder and found that the chocolate doesn't separate and sink as quickly, nor as easily, as the powder does.

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THEVIKINGBUNNY

Living In: Seattle, Washington, USA

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Reviewed: Jan. 7, 2009

Very yummmy! I just usually add a little more sugar because I like things super sweet! :)

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Strwbrrykizzes

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Reviewed: Dec. 9, 2008

Too much salt. I put a third of the recommended amount and it was still too much.

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Allen

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Reviewed: Dec. 4, 2008

I think i am the first person reviewing this who has actually done it with soy milk. i used vanilla soy milk and then added the vanilla extract, which gave it a very rich taste that i wasn't sure i liked. next time i used vanilla soy milk i omitted the vanilla extract from the recipe and it tasted really good!

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Jenny

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Reviewed: Oct. 8, 2008

Like the previous reviewer, I made this with actual milk, not soymilk (sorry, I know that defeats the purpose of this recipe). I thought this was pretty good, but next time I would reduce the salt to only a pinch. I didn't even put in the full 1/2 tsp and I though it was pretty salty.

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