Oat milk's natural creaminess makes it one of the better dairy-free bases for hot chocolate, holding up well against real melted chocolate without needing extra thickeners.
Oat Milk Hot Chocolate
Prep time: 5 minutes | Cook time: 8 minutes | Serves: 2
Ingredients
- 2 cups oat milk
- 3 oz dark or semisweet chocolate, finely chopped
- 1 tbsp cocoa powder
- 1 tbsp sugar, or to taste
- Pinch of salt
- 1/4 tsp vanilla extract
Instructions
- In a small saucepan, warm the oat milk over medium-low heat until steaming but not boiling.
- Whisk in the cocoa powder, sugar, and salt until smooth.
- Add the chopped chocolate and whisk continuously until fully melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Pour into mugs and serve, topped with dairy-free whipped cream or marshmallows if desired.
Notes
Keep the heat moderate throughout - boiling the oat milk risks it becoming grainy or slightly separated, similar to the splitting issue covered in our explainer on oat milk and coffee, though chocolate's fat content here helps stabilize things somewhat compared to plain coffee.
Why Real Chocolate Works Better Than Cocoa Powder Alone
Using a combination of melted chocolate and cocoa powder, rather than cocoa powder alone, gives a richer, silkier texture thanks to the cocoa butter in real chocolate. Cocoa powder alone tends to make a thinner, more watery hot chocolate by comparison.
What to Use It For
- A simple cold-weather treat on its own
- Topped with dairy-free whipped cream for a more indulgent version
- Spiced with a pinch of cinnamon or cayenne for a Mexican hot chocolate-style variation
Variations
- Peppermint version: Add a few drops of peppermint extract for a holiday-style drink.
- Spiced version: A pinch of cinnamon and a small pinch of cayenne add warmth and a bit of heat.
- Extra rich version: Use barista-style oat milk for an even creamier result.
For more oat milk drink recipes, see the complete oat milk guide.