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.
If you are yet to find the perfect dairy free milk for your favourite hot drink, you need to go out and buy some Oatly barista milk.
We’ve tried them all, from soya to hemp to almond, and this is our winner.
My mum swears by the stuff in coffee, it heats up without curdling and froths up just as perfectly as dairy milk. AND it’s cruelty free.
So, what are you waiting for? Go get some! And then make this recipe, you wont regret it.
For the hot chocolate you need a few ingredients: cocoa powder, oat milk and maple syrup. Three ingredients for a super creamy non dairy 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 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 tbsp Maple Syrup
- 6 tsp 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.
- 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.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 595 Total Fat: 44g Saturated Fat: 38g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 38mg Carbohydrates: 51g Fiber: 3g Sugar: 31g Protein: 7g