"The reason a recipe exists is because it works. Of course granulated sugar won't work. Of course it won't be creamy without the cornstarch. Of course non-fat dry milk tastes terrible, there's no flavor in it. And coffee creamer? Really? If you're trying to get away from the chemical junk in commercial cocoas, why would you add more chemicals?

However, leaving out the powdered milk in the dry mix and just using warmed milk instead of water is an option. The cayenne is almost indistinguishable as pepper. It is really the key because w/o it, & the salt, the cocoa is bitter & unpalatable.

Try it with ginger and cinnamon or some mint schnapps for a kick.