I love his recipe (the updated NYT version that ditches orange liqueur). I keep trying to adapt it to other flavor profiles (ditch the spices, add Frangelico, ditch the spices, add Kahlua, etc) but keep failing to get a balanced product. Has anyone spun this successfully? I'd really like to follow up a nice Italian or French meal with an appropriately adapted version of this recipe.
I'm also interested if anyone has successfully spun a white chocolate version (I tried and failed) or a vanilla (or other non-chocolate) version.