So, the gears were turning...
I'll normally bring Swiss Miss 'no sugar added" instant cocoa, because it's lighter, and add 151 rum, again because it's ~lighter. It is a very palletable combination but it doesn't compare to real milk, real sugar, real Hershey's cocoa, a dash of salt and Bacardi (Superior) in a ceramic cup stirred with a real spoon.

As we all know, weight and ease of use goes a long way the BW/Q considering the ambience factor but then again, I've tried a home recipe for Baileys Irish Cream that ain't half bad... Connivence has a price.

I'm thinking there might be a better path than Swiss Miss. Just wondering if anyone's bothered to look down any other paths before.

Yup, I'm hoping to put a big ol' jar of creamer to better use. ;-)