Too good to be true?

Excerpted from the NYT and invented by the Double Seven, a meatpacking-district cocktail bar:

This drink is made by melting chocolate in hot milk, then mixing it with shots of Brugal rum (from the Dominican Republic) and Caffé Lolita coffee liqueur. The mixture is warmed with steam from a cappuccino machine and topped with heavy cream shaken to the consistency of yogurt.

According to the NYT, the sweetness of the rum and liqueur rounds out the bitterness of the dark chocolate (and of course I'll use at least 80%) and sipping this concoction through a layer of cream only intensifies the experience. YUM. I can't imagine that this would be better than the famed Cocao Africane from Angelina's Tea Room in Paris... it gives one a buzz without the spirits and I do not exagerate! Still, its worth a try since it isn't likely I'll be tasting Angelina's chocolate chaud this holiday season. If I get the chance I'll make a point of stopping by the Double Seven this winter for the Hot Domincana.

Hot Dominicana
Adapted From the Double Seven
serves 4

Ingredients:

2 cups milk

10 ounces Debauve & Gallais or any good 60 percent cocoa chocolate disks
(62 1/2 disks, to be precise)

3 ounces Brugal rum

3 ounces Caffé Lolita coffee liqueur

3/4 cup heavy cream.

1. Scald milk in a saucepan over a medium-low flame and pour into a saucepan containing chocolate. Stir with a whisk over medium-low heat until chocolate has melted.

2. Add rum and coffee liqueur to a metal cocktail shaker and heat quickly with the steam nozzle of a cappuccino machine. (Or scald rum and coffee liqueur in a saucepan over a medium-high flame.)

3. Stir hot liquors into hot-chocolate mixture, then divide among four glasses. Shake cream in a squeeze bottle vigorously for 45 seconds (or beat in a bowl with a whisk for the same length of time), and gently pour into glasses so it sits on top. Optional: garnish with chocolate shavings.

Does anyone know a good substitute for milk? I wonder if goat's milk would work? Any suggestions would be appreciated.