If I’m being honest, oat milk hot chocolate is one of those little luxuries I whip up when the weather just can’t make up its mind—one day you’re in a T-shirt, the next it’s like the Arctic moved in. The whole thing started when my niece, who can’t handle dairy, came over one winter weekend. She wanted hot chocolate just like everyone else, so we experimented with what was in my pantry—which is to say, not much, but thankfully I had oat milk! It turned out way better than I expected. Actually, I think it’s creamier, and I don’t even miss regular milk here. Well, except for that one time I accidentally grabbed the vanilla-flavored oat milk; that was… interesting (in a good way?). Anyway, if you want a hug in a mug that doesn’t involve actual cows, come sit by the stove and let’s get into it.
Why I Keep Making This Oat Milk Hot chocolate
I make this when I need five minutes of peace and a treat that doesn’t ask for much—a handful of ingredients and patience while it heats up (but not too hot, or I’ll burn my tongue. Again). My family actually asks for this on movie nights; my partner says it’s the only chocolate drink that doesn’t leave them feeling like they need a nap. Occasionally, I make it in the middle of the afternoon just because the rain’s making everything gloomy and I can’t face another cup of English breakfast. This recipe is for when you want something simple, cozy, maybe even nostalgic, without fussing over fancy chocolate shavings or a double boiler.
What You’ll Need (And Some Quick Swaps)
- 2 cups oat milk (regular or barista style—if you accidentally grab sweetened, just skip some of the sugar)
- 2 tablespoons cocoa powder (I’ve used both fancy stuff and the bargain kind; honestly, either is great)
- 2 tablespoons sugar (brown sugar gives it a deeper taste, but white sugar is fine—I sometimes add an extra teaspoon when my sweet tooth kicks in)
- 1/2 teaspoon vanilla extract (not essential, but it adds a little something-something)
- Pinch of salt (my grandma said it makes chocolate richer—I didn’t believe it, then tried it and fair play, she was right)
- Optional: whipped cream, cinnamon, marshmallows, or a sneaky dash of chili powder if you’re feeling spicy
The (Mostly) Straightforward Directions
- Pour the oat milk into a small saucepan. Set it on medium heat—don’t crank it up or you’ll scorch the bottom (learned that the hard way). Stir every so often. The goal is steam, not a rolling boil.
- Meanwhile, mix the cocoa powder, sugar, and salt in a mug or small bowl. I usually use a fork to break up any cocoa lumps—those things are stubborn.
- This is where I usually sneak a taste: Add a couple of tablespoons of the hot oat milk to the cocoa mixture and stir it together into a thick paste. This makes the chocolate blend in better; you can skip this part, but sometimes you end up with floaty bits (no thanks).
- Pour the chocolate paste back into the saucepan with the rest of the oat milk. Stir it all together. Add the vanilla and keep heating until it’s as hot as you like, but really—don’t let it boil.
- Taste for sweetness, and adjust if needed. Pour into mugs, try not to spill (says the person who always spills a little), and top with whatever you fancy.
Notes From a Serial Hot Chocolate Maker
- If you use a microwave, just heat the oat milk till it’s steamy. I usually do two minutes, stir, then 30 seconds more if it needs it. But the saucepan is somehow more comforting, isn’t it?
- Cocoa powder wants to clump. Mixing with a bit of milk first is a game-changer.
- Actually, I find it works better if I let it sit for a minute before drinking—flavours mingle, I swear.
If You Want to Mix Things Up (Or Learn From My Duds)
- If you like things rich, swap half the oat milk for canned coconut milk. I did this once and wow, it was almost dessert-level creamy.
- Dropped in a peppermint tea bag once while it heated—kind of odd at first, but lovely if you’re into After Eight vibes.
- Used maple syrup instead of sugar. It got a little too sweet, but you can tweak down the amount to suit.
- One time I tried adding protein powder. Honestly, it wasn’t great; a bit gritty. Not for me, but maybe you’ll have better luck?
What You’ll Need in the Kitchen (But Don’t Stress)
- Small saucepan (or a microwave-safe jug as a backup)
- Whisk or fork (I sometimes just use a spoon—it’s fine)
- Mug (surprisingly important, though I once made do with a ramen bowl… do what works)
To Store (Though I Doubt You’ll Need To)
If you do have leftovers, just pop it in the fridge for up to two days and reheat gently. But honestly, in my house it never lasts more than a day because someone always goes back for seconds when I’m not looking. I think it tastes better the next day, but maybe that’s just me.
How I Like to Serve It (But You Do You)
We go marshmallow-mad for movie nights, and sometimes I dust a bit of cinnamon or nutmeg on top (smells like Christmas, tastes like heaven). My friend dips ginger biscuits into hers—which, honestly, makes a weird kind of sense once you try it. Or just drink it as is, curled up with a book. Socks optional.
Things I Learned the Hard Way (So Maybe You Don’t Have To)
- Don’t rush the heating—one time I tried to blast it on high and the oat milk got weirdly thick, almost lumpy. Nice for porridge, not so much for sipping.
- If you skip the chocolate paste trick, you might get cocoa dust surprises at the bottom of your mug, and not in a good way.
- Always taste before serving. I once mixed up salt and sugar. Just once, but wow, unforgettable.
Oat Milk Hot Chocolate Questions I’ve Actually Been Asked
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Can I use almond/coconut/soy milk instead?
Yep, definitely. Just adjust the sweetener—oat milk can be sweeter than the rest. -
Does it really taste like “regular” hot chocolate?
Sort of. It’s got its own thing going on, slightly oaty (but in a good, comforting way). I honestly think it’s smoother. -
Can I make a big batch for a group?
Absolutely. Just multiply everything by however many people show up, grab your biggest pot, and remember to stir often. -
Is there a way to make it richer?
Try sneaking in a spoonful of chocolate chips at the end. Stir till they melt. Indulgent but, hey, we all need that sometimes. -
Can I make it sugar-free?
I haven’t tried every replacement out there, but maple syrup, agave, or your usual sweetener can stand in. Or just leave it out for a more grown-up, bittersweet cup.
Oh and quick random aside—I once stirred some leftover oat milk hot chocolate into my morning oatmeal. Wasn’t expecting much but it was actually lush. Not exactly a time-saver but, you know, waste not, want not.
Ingredients
- 2 cups oat milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- 1/4 teaspoon ground cinnamon (optional)
- 2 tablespoons dairy-free dark chocolate chips
- Vegan whipped cream or marshmallows, for topping (optional)
Instructions
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1In a medium saucepan, whisk together oat milk, cocoa powder, and maple syrup until smooth.
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2Place the saucepan over medium heat and add the dark chocolate chips, stirring frequently.
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3Add vanilla extract, salt, and ground cinnamon (if using). Continue whisking until the chocolate is fully melted and the mixture is hot but not boiling.
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4Remove from heat and pour the hot chocolate into two mugs.
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5Top with vegan whipped cream or marshmallows as desired, and serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180cal
Protein:
3 gg
Fat:
5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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