Jarrah Swiss replacement

One of my regular 'indulgences' is my morning mocha. I will often have at least 1 more during the day (whether at work or home). My drink of choice is Jarrah Swiss and coming in at $7 a jar when not on special, it is one of the first things I have tried to cut back on. I spent some time looking at different recipes and will be trialling and tweaking. I tried to look for a recipe that had an equivalent serving size (e.g 2 heaped teaspoons) and came across this recipe which I have made to trial. I did add extra coffee as there was an extra ¼ cup left in the packet. My first impression was that it seemed richer...I usually have a very large morning coffee when not eating breakfast but found this was too much this morning. We also add a splash of milk to our Jarrah. Tomorrow I will trial it with a smaller cup and without the extra milk to see what I think. I have a lot to get through...the recipe made just over a litre container full!

2 cups instant skim milk powder ($2.50 from a 1kg bag ($10) from Countdown)
2 cups white sugar (88c from a 1.5kg bag ($3.30) from Countdown)
1 cup instant coffee (I used 1 ¼) ($2.80-using whole 90g bag)
1 cup unsweetened cocoa powder ($1.79-from 375g box ($5.90) from Countdown
1/2 tsp salt
1/2 teaspoon vanilla essence

Blend together all ingredients, store in an airtight container. Experiment with serving size. I am trialling 2 heaped teaspoons for a normal sized coffee cup...this is the recommended serving of Jarrah so best comparison.

This recipe made 54 servings (of 2 heaped tsp) which works out at 15c a serve compared to 35c for Jarrah.

*Update* I have found this recipe too 'rich' for my tastebuds...too cocoa-ey. I have made the serving size slightly smaller (2 heaped spoons for my larger coffee cup instead of the usual 3) and after some haphazard research on how to counteract the cocoa taste I added a small pinch of salt to my cup of coffee this morning. This does seem to have helped a little but am wondering whether I need to use drinking chocolate in place of cocoa for future batches...perhaps replacing the sugar/cocoa in the above recipe. This would likely raise the cost per serving quite substantially though.