Oat Milk Hot Chocolate (Quick & Easy!)

5 from 1 vote

This six-ingredient vegan hot chocolate with oat milk is creamy, rich, and chocolatey, sure to please vegans and non-vegans alike!

Prep Time5

Cook Time7

Total Time12

Servings: servings

Calories: 260kcal

Simmer the milk: In a 3-quart saucepan, add 2 cups full-fat oat milk*, 2 tablespoons demerara sugar, 1 ½ tablespoons dutch-process cocoa powder, and A pinch of salt.
Bring to a simmer over medium heat, and simmer the mixture for 5 minutes. Whisk frequently to ensure the cocoa powder melts into the milk.
Note: Lower the heat as needed to prevent the milk from burning.
Add the chocolate: Over medium-low heat, stir in 1 ½ tablespoons chopped vegan dark chocolate (65 to 70% cacao) and whisk until melted.
Taste the hot chocolate and adjust flavorings as needed. Not sweet enough? Stir in the additional 1 tablespoon of sugar. Not chocolatey enough? Stir in additional cocoa powder or chopped chocolate.
Note: Salt really brings out the chocolate flavors, so if you feel the hot chocolate needs something extra, try adding another pinch.
Finish and serve: Remove from the heat, then stir in ¼ teaspoon vanilla extract.
Divide hot chocolate amongst two mugs and top with optional toppings (coconut whipped cream, chocolate syrup, and/or vegan marshmallows) if desired.

*This recipe also slaps with Califia Farms Toasted Coconut Almond Milk.
Make this drink ahead of time and store it in the fridge for a day or two. Just before serving, reheat it on the stovetop, and garnish with any desired toppings.
Make a big batch of this by doubling or tripling the recipe to serve a crowd! You can even make a hot chocolate bar and have your guests add their own toppings to the drinks.
Leftovers (without toppings) should be cooled to room temperature and stored in the fridge for up to 4 days. You can reheat leftovers in the microwave or on the stovetop.