This homemade oat milk hot chocolate is super chocolaty, indulgent, and dairy-free. It's a quick and easy recipe with just 4 simple ingredients: oat milk, maple syrup, cocoa powder, and semi-sweet chocolate. Make it with your stovetop or microwave; either way, it's the perfect cozy beverage for chilly days and nights!
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It's the perfect time of year to treat yourself to a steamy mug of thick and creamy oat milk hot chocolate. This healthy vegan treat is so rich, indulgent, and super chocolaty that you won't miss the dairy.
Serve it with a holiday cookie platter assembled with ginger snap cookies, vegan pumpkin cookies, and cardamom cookies.
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⭐️ Why This Hot Chocolate is the Best
- Thick, rich, and chocolaty - Oat milk creates a thick and creamy consistency, which is perfect for homemade hot chocolate.
- Quick & easy - Nothing fancy is needed here, just 4 simple ingredients and ready in 5 minutes.
- Healthy non-dairy hot chocolate recipe; oat milk is made from oats and water, so it's plant-based and nut-free. It's high in protein, fiber, and full of micro-nutrients like calcium and magnesium. It's a great alternative to cow's milk because it has a similar flavor but is dairy-free.
- Fun topping options so you can customize it to your liking, or make a hot chocolate bar!
- Versatile recipe that you can make more or less sweet, holiday flavored, and even add a splash of alcohol for a boozy treat.
🤔 What is Oat Milk?
Oat milk is a delicious and healthy alternative to traditional dairy milk, offering a range of benefits that appeal to both health-conscious individuals and those with dietary restrictions.
One of the primary advantages of using oat milk is its natural creaminess. In addition, oat milk is naturally sweet, eliminating the need for additional sweeteners, thus reducing overall sugar content and making it a diabetic-friendly option.
Furthermore, oat milk is a rich source of essential nutrients and fiber. It contains vitamins like vitamin A, vitamin D, and vitamin B12, as well as minerals such as calcium and iron.
🍫 Ingredient Notes
- Maple syrup - Always use real maple syrup, not pancake syrup, which consists primarily of corn syrup.
- Vanilla oat milk (unsweetened) - Oat milk has become really popular over the last few years and should be available in most grocery stores (Oatly is a popular brand). If you can only find the sweetened variety, you can omit the maple syrup.
- Semi-sweet chocolate - I've made this recipe using semi-sweet chocolate chips and dark chopped chocolate (78% cocoa), and it's delicious either way. It really depends on how chocolatey you prefer the flavor to be. If you are a strict vegan, I recommend Guittard dark chocolate chips.
📝 Variations & Substitutions
- Sweetener: Substitute equal parts honey or agave syrup, or see my post on the best maple syrup substitutes.
- Holiday-flavored: Add a splash of peppermint, almond, or orange extract to make a holiday-flavored cup of oat milk hot cocoa.
- Boozy: Add a glug of rum or brandy to make an "adult" hot chocolate!
- Milk alternatives. Any other non-dairy milk (almond milk, coconut milk, etc.) will work great. However, it won't be as thick and creamy as using oat milk.
- Microwave method: In a large mug, whisk maple syrup, cocoa powder, and ½ cup of oat milk. Heat for 90 seconds. Whisk in remaining oat milk and pinch of salt, and heat for another 30 seconds (or desired temperature).
🔪 How To Make Hot Chocolate with Oat Milk
In a small saucepan over low heat, whisk maple syrup, cocoa powder, and ½ cup of oat milk.
Whisk in remaining amount of oat milk and pinch of salt.
Increase heat to medium and bring mixture to a simmer, about 5 minutes, stirring occasionally.
Turn off heat and add chopped chocolate. Whisk until fully melted and mixture is smooth.
⏲️ Expert Tips
- Keep at a low simmer. Don't bring your hot chocolate to a full boil, just keep at a low simmer.
- Storage: If you make a larger batch (this recipe can be doubled or tripled) and need to store leftovers, simply place in an airtight container in the refrigerator for up to 4 days.
- Pair it with a chocolaty treat, like my non-dairy brownies, chocolate pecans, or peppermint bark.
🍯 Fun Topping Ideas
- Dairy-free whipped cream - Make a batch of coconut whipped cream or buy dairy-free whipped cream.
- Marshmallows - The classic topper for hot chocolate! Use vegan marshmallows if you follow a plant-based diet.
- Cocoa Powder - Sprinkle a pinch of cocoa powder on top for extra chocolaty flavor.
- Cinnamon - Make it a Mexican hot chocolate by adding a pinch of this warm spice.
- Shaved chocolate - Garnish with a few chocolate chips, chocolate sprinkles, or shaved chocolate for more chocolate and added texture.
- Crushed peppermint - I love peppermint hot chocolate around the holidays; top with a light sprinkle of crushed peppermint for a minty treat.
- Caramel sauce - Adding just a teaspoon of caramel sauce will make it taste like a Caramello candy bar.
💭 Frequently Asked Questions
In a nutshell - yes. However, many brands of cocoa powder usually have a disclaimer along the lines of, "May contain milk, eggs, or soy". This simply means that the cocoa powder was manufactured in a factory that also produces items containing milk. It's really meant for folks with severe allergies.
There are so many great milk alternatives available today, like cashew milk, soy milk, almond milk, etc. However, I think oat milk makes the best hot chocolate simply because of its thick and creamy texture. The alternatives are more watery so you don't get the same consistency.
To microwave, whisk maple syrup, cocoa powder, and ½ cup of oat milk in a large mug. Heat for 90 seconds. Whisk in remaining oat milk and pinch of salt, and heat for another 30 seconds (or desired temperature).
🍪 More Dairy Free Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.
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Creamy Oat Milk Hot Chocolate
Equipment
- 1 small saucepan
- 1 whisk
Ingredients
- 1 Tablespoon maple syrup
- 1 Tablespoon cocoa powder
- 2 cups vanilla oat milk (unsweetened), divided
- 2 ounces semisweet vegan dark chocolate, roughly chopped (Guittard is a great brand for vegan chocolate chips)
- pinch of salt
Instructions
- In a small saucepan over low heat, whisk maple syrup, cocoa powder, and ½ cup of oat milk for 1 minute.
- Whisk in remaining amount of oat milk and pinch of salt.
- Increase heat to medium and bring mixture to a simmer, about 5 minutes, stirring occasionally, until no lumps of cocoa powder remain.
- Turn off heat and add chopped chocolate. Whisk until fully melted and mixture is smooth. Garnish with preferred toppings.
Notes
- Microwave method: In a large mug, whisk maple syrup, cocoa powder, and ½ cup of oat milk. Heat for 90 seconds. Whisk in remaining oat milk and pinch of salt, and heat for another 30 seconds (or desired temperature).
- Keep at a low simmer. Don't bring your hot chocolate to a full boil, just keep at a low simmer
- Storage: If you make a larger batch (this recipe can be doubled or tripled!) and need to store leftovers, simply place in an airtight container in the refrigerator for up to 4 days.
Barbara Haner says
Well I learned something new again from reading your blog. I have never heard of oat milk before. I am going to see if I can find it in the store. This recipe looks delish for the cool Santa Fe nights! I am looking forward to trying it with a few drops of brandy!
Gastronotherapy says
Ohhh, it would be extra delicious with a few drops of brandy! 😉 Most grocery stores now carry oat milk, as it has become very popular in recent years. I hope you enjoy this recipe!
Jill says
So creamy and chocolatey!
MaryAnne says
Yes, I make it frequently every winter! 🙂
Carmen says
I am somewhat new to oat milk, and this was such an easy and delicious hot chocolate! Not super thick but thick and creamy enough, and not cloyingly sweet like so many of the hot chocolates made in coffee shops. I'm making your vegan truffles next!
MaryAnne says
Thanks so much for the amazing review, Carmen! I hope you enjoy the truffles as well: 🙂