If you've been dreaming of a warm hot cocoa, perfect for the winter time, that is plant-based made with oat milk, then this 2-ingredient Oat Milk Hot Cocoa will change your life!
This Oat Milk Hot Cocoa recipe is simply a combination of a homemade chocolate ganache, using oat milk that is set and then mixed with even more oat milk! Oat Milk for the win!
Truly though, this hot cocoa recipe is incredibly simple and can be made in under 20 minutes. You can keep the prepped ganache in the fridge for up to a week and stir into a cup of hot oat milk when ready to enjoy.
What You'll Need for this Hot Cocoa
- Chocolate. I believe a good combination of bittersweet and semi sweet chocolate is the perfect duo, but feel free to use any chocolate bar you love. I do prefer chocolate bars over chocolate chips, for their higher quality ingredients which will result in a smoother more delicious flavor. If you only have chocolate chips on hand, taste them to make sure you love the flavor and then proceed with using them in this recipe.
- Oat Milk. I really love to use the Chobani Plain Extra Creamy Oat Milk, but any creamy or full fat oat milk will work wonders!
How to Make Homemade Oat Milk Hot Cocoa at Home
- Begin with preparing the Ganache mixture. Chop the chocolate and add to a bowl. Then, heat oat milk on the stovetop until it comes to a simmer. Pour simmering oat milk over the chocolate and allow to sit about 3 minutes. Then stir until slightly thickened and chocolate has dissolved. Set aside.
- When ready to enjoy a cup of Hot Cocoa, heat 1 cup of oat milk in a small pot and mix in ¼ cup of chocolate ganache. Stir and allow to heat for 2-3 minutes, not boiling.
- Optionally, mix in extra sugar and vanilla extract.
- Top with marshmallows and whipped cream if you like. Enjoy!
Questions You May Have
I would recommend sticking with oat milk or any thicker milk you can find. A macadamia or cashew milk would work perfectly as well! I'd veer away from almond milk since it tends to be thinner and less creamy.
Yes! You can freeze the ganache mixture in ¼ cup silicon molds or in ice cube trays and pop 1-2 when ready to make hot cocoa. Just melt the frozen ganache cube in the pot on the stove or microwave and proceeding to make your single-serve hot cocoa as instructed.
Yes! Sometimes the melted chocolate can yield a grainy looking texture, but I assure you, if you whisk this mixture it won't taste grainy at all.
Recipes You'll Love
- Sesame Chocolate Chip Cookies (Gluten Free + Vegan)
- Gluten Free Chocolate Cake
- Winter Kale Salad with Grilled Chicken
- Gluten Free Chocolate Fudge Cookies
Oat Milk Hot Cocoa
For the Ganache:
- 8 ounces of your favorite chocolate chocolate chopped
- 1 ½ cups full fat or extra creamy oat milk (12 ounces)
For the Hot Cocoa:
- ¼ cup ganache
- 1 cup full fat or extra creamy oat milk
- ½ teaspoon granulated sugar + ½ teaspoon vanilla extract or use ½ teaspoon vanilla sugar instead
- Vegan mini marshmallows
- Vegan whipped cream
Prepare the Ganache:
- Place chopped chocolate into a large heatproof bowl. Set aside.
- Place 1 ½ cups oat milk into a small saucepan and bring to a simmer over medium-high heat.
- Pour the simmering milk over the chopped chocolate and let sit for 3 minutes.
- Carefully stir together the cream and chocolate until a thicker mixture forms (it will still be slightly soupy). Allow to set on the counter for 10 minutes until even more thickened.
Prepare the Hot Cocoa (1 serving):
- When ready to enjoy hot cocoa, heat 1 cup oat milk in a pot and add ¼ cup of the prepared ganache.
- Keep the heat on medium-low, and whisk together until warmed through, about 1-2 minutes. Don't bring to a boil.
- Optionally mix in the sugar and vanilla extract (or simply vanilla sugar).
- Pour hot cocoa into a tall mug.
- Garnish with cinnamon, marshmallows or even whipped cream if you like. Enjoy!
- I enjoyed a combination of bittersweet and semi sweet chocolate.