Oat Milk Hot Chocolate
- 2 min prep
- 7 min
- Cook
- Serves 2
- 285 kcal
- 5.2 g protein
Thick, dark hot chocolate made with oat milk, cocoa and a square of real dark chocolate. Five minutes on the stove, no dairy, no lumps.
Ingredients
- 2 cups (480 ml) unsweetened oat milk
- 2 tbsp (12 g) unsweetened cocoa powder
- 1½ tbsp (18 g) brown sugar or coconut sugar
- 40 g dairy-free dark chocolate (55–70%), chopped
- ¼ tsp vanilla extract
- A pinch of cinnamon (optional)
- A pinch of salt
Method
- 1Put the cocoa, sugar and 3 tbsp of the oat milk in a small saucepan. Whisk off the heat into a smooth, lump-free paste.
- 2Place the pan on medium-low heat and pour in the rest of the oat milk slowly, whisking all the time.
- 3Heat for 2 to 3 minutes, whisking, until steam rises and small bubbles form at the edge. Do not let it reach a rolling boil.
- 4Turn the heat to low and add the chopped chocolate. Whisk for about 1 minute until it melts completely and the drink looks glossy.
- 5Take it off the heat and stir in the vanilla, salt and cinnamon if using.
- 6Taste, adjust the sweetness, and pour into two mugs. Froth with a hand frother for a foamy top if you like.
Notes from the Department
- Making the cocoa paste first is what keeps it lump-free.
- Barista-style oat milk gives the creamiest cup. Homemade oat milk works but thickens more, so add a splash of water.
- Too thick? Whisk in a little more oat milk. Too thin? Simmer one more minute or add another square of chocolate.
Nutrition per serving
- Energy
- 285 kcal
- Protein
- 5.2 g
- Carbohydrate
- 38 g
- Fat
- 13 g
- Fibre
- 6.4 g
- Sugars
- 21 g
Why this works
Cocoa powder gives the flavour; real chocolate gives the body. With cocoa alone, oat milk hot chocolate tastes thin. With chocolate alone, it tastes sweet but flat. Together, plus a pinch of salt, you get a cup that is dark, rounded and thick enough to coat the back of a spoon.
Oat milk is well suited to this. Its natural oat sweetness means you need less sugar, and its starch thickens slightly as it heats, so it behaves more like full-cream milk than most plant milks do. The only care it needs is a gentle heat. A hard boil can make it catch and turn the chocolate grainy.
Swaps and flavours
Use jaggery powder in place of brown sugar for a deeper, caramel note. Add a crushed cardamom pod or a slice of ginger while the milk warms, and strain it out before serving, for a desi winter version. A spoon of instant coffee makes it a mocha. For a lighter cup, skip the chocolate and raise the cocoa to 3 tbsp with a little extra sugar.
Notes
Check the chocolate label; many dark chocolates contain milk solids. Pick one marked dairy-free if you need it fully vegan, and use certified gluten-free oat milk if gluten matters. Leftovers keep in the fridge for a day. Reheat gently and whisk well, since oat milk forms a skin as it stands.
Questions people ask
- Can I make oat milk hot chocolate in the microwave?
- Yes. Whisk the cocoa, sugar and a few spoons of oat milk into a paste in a large mug, add the chocolate and heat for 30 seconds. Stir until smooth, add the rest of the milk and heat in 30-second bursts, stirring each time.
- Why is my hot chocolate grainy?
- The chocolate got too hot. Keep the heat low once the chocolate goes in and whisk steadily. If it has already split, a few seconds with a hand blender usually brings it back.
- Is oat milk hot chocolate vegan?
- It is if your dark chocolate has no milk solids. Many dark chocolates do, so check the label for a dairy-free one.
- Can I use homemade oat milk?
- Yes. Homemade oat milk thickens more when heated, so start with 1¾ cups of milk and ¼ cup water and adjust at the end.
Inspired by Wholefood Soulfood Kitchen. Method, notes and photograph by the Ministry of Oats.
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