Thank you so much for the recipe. Ever since I heard about it I have been looking forward to making it. I do have a question though, I find that I am still sensitive to soy milk. I have been slowly introducing it since I have a heck of a time digesting anything that has to do with any kind of beans. Do you think that I could use Lactaid brand 2% milk and add an extra 1/2 tbsp of vanilla? Do you know if anyone has ever tried using a variation? Thanks so much!