rice milk
I just recently switched using rice milk for my cereal in the morning. I began buyin 1% milk to help keep my cholesterol low and I used that in everything I cook. It taste just fine with me. Now that I found I like rice milk, I know I don't have to worry about cholestrol from that milk and I can have all the hot cocoa I want too. I plan to try it in my baking, but I don't think it will flavor all foods calling for it in all recipes. It tastes on the sweet side because of the added vanilla flavor. But I bet this would be good in cake recipes too.