Made this up a couple months ago, followed the original recipe exactly. Ended up with an OG of 1.088!, much higher then anticipated. Took over a month to ferment down (I think due to low ferm. temp and possible under pitching), I bottled with a FG of 1.008 putting it at 10.5% ABV
I let it carb up for 2 weeks and sit in the fridge for a week after that, trying one every week. This stuff is definitely better carbed, makes it much smoother. I was concerned that the high ABV would make it taste hot but the alcohol is hidden very well. This stuff is delicious! I don't really get much of the chocolate but the cinnamon and nutmeg come through. This stuff is a big hit among my friends. Surprisingly smooth, just the right amount of sweetness. I will keep this on my list of things to make again!