Oat Milk Hot Chocolate

5 from 6 votes

Why would you use instant powder when this oat milk hot chocolate is rich, creamy, and ready to drink in just 7 minutes? I use cocoa powder, maple syrup, and cinnamon for a wholesome, but still indulgent, mug of comfort that I make on most rainy days, and living in Seattle means I make it frequently.

Prep Time2

Cook Time5

Total Time7

Course: Dessert, Drinks

Cuisine: American, Vegan

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 147kcal

Author: Anjali Shah

Equipment

Ingredients

For The Hot Chocolate

2 cups Unsweetened Oat Milk Try to find an oat milk with 0 grams of added sugar (like Calafia Zero Sugar Oat Milk)
2 Cinnamon Sticks
2 tbsp Unsweetened Cocoa Powder
1 tbsp Maple Syrup

Optional Toppings

Vegan Mini Marshmallows
Ground Cinnamon
Whipped Coconut Cream

Instructions

Add the oat milk and cinnamon stick to a small saucepan and bring to a gentle simmer, do not boil.
Meanwhile add the cocoa powder to a small bowl.
Stir ¼ cup of the heated milk and the maple syrup through the cocoa powder to form a paste.
Whisk the paste into the saucepan of heated milk along with the maple syrup.
Simmer gently for 2 minutes.
Adjust sweetness to suit by adding more maple syrup if desired.
Remove from the heat, discard the cinnamon stick, and pour the hot chocolate into your mug of choice.
Serve as is or top with whipped coconut cream, mini marshmallows or a sprinkle of cinnamon.

Video

https://youtu.be/xFORi_B9ECo

Notes

My #1 Secret Tip for this oat milk hot chocolate recipe is to always make the cocoa paste. I never add dry cocoa straight into the pan as it floats on top and is hard to blend. This leads to lumps, which I avoid by incorporating this key step into the process.
Low heat: I warm the oat milk gently so it stays smooth and creamy.
Taste first: Before I add more maple syrup, I make sure to stir the mixture and taste a bit. Sometimes it does not require any further sweetening.
Use Dutch cocoa powder: I use Dutch process cocoa powder when I want a smoother, more full-bodied taste. It is also alkalized, which means it dissolves more easily in milk or water.
Foamy top: For a slightly frothy top, I whisk the mixture vigorously just before serving.
Even out acidity: Sometimes, natural cocoa powder has a slightly acidic or bitter taste. To help round this out, I add the tiniest pinch of salt to the hot chocolate. If you want to take it a step further, you could also add a drop of vanilla essence into the mixture during its last few minutes on the stove.

Nutrition