Creamy, decadent, indulgent oat milk hot chocolate with coconut whipped cream.
This recipe is so quick and if you’re in need of a chocolate fix, this does the job. The whipped coconut cream is optional but totally delicious and creamy.
If you’re in a rush you can easily leave it off or sub for a vegan whipped cream in a can. There are some good ones in the supermarket.
When the cold weather hits I’m all about hot cosy drinks. I’ll always start the day with a cup of tea but by the time the afternoon hits I need to satisfy my sweet cravings.
And this is always my go to – rich and creamy hot chocolate!
Do I have to use oat milk?
No, but I do find the recipe works best with it. If you can’t have oat milk then I would suggest soya or almond milk.
So, what are you waiting for? Go get some! And then make this recipe, you wont regret it.
What you need for vegan hot chocolate:
- Cocoa powder
- Oat milk
- Maple syrup
- Coconut milk from a tin (optional, for the whipped cream)
That’s just three (five with the whipped cream) ingredients for a super creamy non dairy hot chocolate! Perfect for kids and adults to enjoy this winter!
How to make creamy hot chocolate:
The cocoa powder and maple syrup get mixed with a bit of boiling water until a paste forms. Mix until smooth. This prevents any lumps if you were to place them straight in with the milk.
Then add to the saucepan with oat milk and bring to a gentle simmer until hot through.
Whilst this is in the pan you can make the coconut whipped cream. You want a chilled tin of coconut milk (make sure it’s full fat and not a ‘light’ version).
Scoop out the coconut fat from the tin, this is the solid part which will seperate from the water when chilled.
Place in a bowl with maple syrup and vanilla and use a hand mixer to whisk until smooth and creamy.
Place a couple of tablespoons on top of your hot chocolate and it’s ready to enjoy! For extra indulgence, grate some dark chocolate on top or sifted cocoa powder.
You can store any leftover in the fridge for a few days – which means you’ll have to enjoy hot chocolate daily. I’m not complaining!
For more festive recipes you may enjoy these:
As always if you make this creamy oat milk hot chocolate be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 2 cups oat milk
- 1-2 tbsp maple syrup
- 2 tbsp good quality cocoa powder
- 1 tin coconut milk
- 1/2 tsp vanilla bean paste
- 1 tbsp maple syrup
- Pour the cups of oat milk into a pan and gently simmer on the hob.
- Put the cocoa and maple syrup into a separate cup and add a small bit of boiling water and mix until all combined. Add this into the oat milk and whisk. Warm for about 5 minutes, but watch it to make sure it doesn't boil over. Taste (be careful as it will be really hot) and add some more maple syrup if you like it sweeter.
- Make the whipped coconut cream whilst you wait. Scoop out the fat from the coconut milk tin (it usually always sticks to the top of the tin) and reserve the water in the fridge for another recipe. Place into a bowl and add the maple syrup and vanilla paste. Whisk with an electric mixer for a minute or two.
- Pour the hot chocolate into your mug of choice and add a few tablespoons of the whipped coconut cream. I also added some caramel sauce and grated some dark chocolate on top.
For best results use oat milk, but this would also work with other dairy free milks. I used Oatly barista milk.
If you don’t have vanilla bean paste, use 1 tsp vanilla essence but the flavour wont be as strong.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 595Total Fat: 44gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 38mgCarbohydrates: 51gFiber: 3gSugar: 31gProtein: 7g