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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.
This oat milk hot chocolate has quickly become my preferred way of enjoying this classic drink. Oat milk gives every sip a naturally creamy texture that seems like it was made to be used in hot chocolate. For a spiced and equally rich alternative, I recommend trying my healthy hot chocolate, which is made with vegan marshmallows.
I first became inspired to make this oat milk hot chocolate when we ran out of ingredients for my protein hot chocolate. Instead of adding more items to the grocery list, I decided to look through my pantry and make an attempt at a homemade version. After some trial and error, it turned out that oat milk was the missing puzzle piece. I was pretty sure this would be a one-and-done kind of thing, but when my kids started asking for this specific version, I knew this recipe was a keeper. Thanks to the use of pantry staples, I never have to worry about running low on ingredients.
The first thing that stands out to me about this oat milk hot chocolate is that it gives me the same taste and silky consistency of a classic cup of hot cocoa. And the fact that I can make it with ingredients I trust, knowing there are no additives or artificial flavors, really appeals to me as a nutritionist. I use oat milk for a dairy-free creamy texture, and cocoa powder for antioxidants. Using maple syrup means I can control the level of sweetness while eliminating the need for refined sugar.
This hot chocolate is made with a simple, even old-school, stovetop method. I warm the oat milk gently with cinnamon, then whisk the cocoa powder with a bit of hot milk and maple syrup to make a smooth paste before adding it back into the saucepan. After a quick 2-minute simmer, the flavors have infused enough, and the hot chocolate is ready to be enjoyed.
My one mom friend and I have an early morning drop-off tradition. Once a month, we take a few minutes to share a hot drink and catch up in the parking lot. We used to buy our coffee or cocoa from a nearby cart, but one morning I decided to bring a flask of oat milk hot chocolate, and 2 travel mugs. After that, our tradition changed, and now we each take turns to make various warm beverages. Make a mug for yourself tonight, and see how quickly this recipe becomes part of your own traditions and routines.
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🥘 Ingredients
I use a short basic list of good-quality ingredients to create the delectable flavors in this oat milk hot chocolate. This is what I use:
Unsweetened oat milk: I use this for a creamy texture.
Cinnamon stick: I simmer a cinnamon stick or quill in the milk for a subtle warmth.
Unsweetened cocoa powder: Good quality cocoa powder gives my hot chocolate a smooth, intense chocolate taste.
Maple syrup: I sweeten the drink with maple syrup and adjust depending on my preference.
🔪 How To Make
It takes me just a few minutes to make this delicious oat milk hot chocolate on the stove. This is how I do it:
Heat milk and cinnamon: I start by adding the oat milk and cinnamon stick to a small saucepan, and heat it gently until steaming, but do not let it boil.
Make chocolate paste: Then I place my cocoa powder in a small bowl, and whisk in a splash of the hot milk and maple syrup until a smooth paste forms.
Add paste to milk: I pour the cocoa paste into the saucepan and whisk until fully blended into the milk.
Simmer, adjust, and serve: Then I let it cook for about 2 minutes over a low heat, giving the flavors a chance to meld together. Once hot, I remove it from the heat, discard the cinnamon stick, and taste the hot chocolate. I adjust the sweetness if necessary and serve immediately.
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.
Other Tips To Keep In Mind:
- 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.
📖 Variations
I have played around with many variations of this recipe, and these are 3 that have been approved by my picky eaters:
Spiced cocoa: I add a pinch of nutmeg and extra cinnamon for a more aromatic drink. If I have pumpkin spice, I add that to my husband’s hot chocolate, and he loves it.
Minty mug: I add the tiniest drop of peppermint extract for a holiday-style flavor. I prefer using fresh mint leaves and boiling them in the milk with the cinnamon. Just be sure to strain the mixture before serving. I make this for Christmas parties and serve it with a candy cane.
Mocha blend: Some days I need something more than chocolate, so I stir in 1 teaspoon of instant espresso when I make my cocoa powder paste. This is my favorite version, and it tastes like something out of a high-end coffee bar.
🍽 Serving Suggestions
I always recommend serving this hot chocolate with a crispy cookie or a slice of cake. If this hot chocolate is just one part of a sweet treat, I suggest trying it with my healthy chocolate chip cookies or a slice of my sugar free chocolate cake. And if you want a more grown-up hot chocolate, be sure to add one of my Baileys hot chocolate bombs into your mug.
Rainy Sundays are made for indulgent and comforting breakfasts featuring oat milk hot chocolate. I like making a fresh batch of oat milk pancakes, with a side of some vegan whipped cream. Recently, I noticed my kids usually end up adding most of the whipped cream to their hot chocolate, so I make sure to have my vegan honey handy for pouring over the pancakes.
🧊 Storing And ♨️ Reheating
Refrigeration: I let leftover hot chocolate cool, then store it in a sealed jar or container in the fridge for up to 4 days.
Freezing: I do not freeze this recipe as it separates once thawed.
Reheating: I reheat the hot chocolate slowly on the stove over a low heat while whisking until hot. You could also heat it in the microwave in short bursts, stirring between each one.
❓Recipe FAQ
This has happened to me when I add the cocoa powder straight into the milk, or when the mixture gets too hot too quickly. Cocoa has a tendency to clump, and oat milk can thicken in patches under high heat. This is why mixing the cocoa powder into a paste before adding it to the saucepan is so important. It is also very important that you cook the mixture over a low and steady heat. Turning up the heat does not always mean faster results.
I use barista-style oat milk or a brand with a higher fat content for the richest result. Then I heat it gently and whisk it to incorporate air. For an even thicker and creamier texture, I either add 1 tablespoon of dairy-free chocolate into the saucepan just before removing it from the heat, or 1-2 vegan marshmallows as it simmers. You could also stir in 1 tablespoon of coconut cream near the end.
This usually happens when the heat is too high or the milk boils. Oat milk can thicken in spots and split when overheated. I make sure to keep the saucepan on low to medium heat and stir regularly, then remove it as soon as it is steaming hot. If it separates, I whisk it vigorously, and it usually smooths back out.
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📋 Recipe Card
Oat Milk Hot Chocolate
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.
Servings: 2
Calories: 147kcal
- 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.
Serving: 1cup | Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Sodium: 116mg | Potassium: 232mg | Fiber: 6g | Sugar: 6g