I am sending you warming vibes with this steamy mug of oat milk hot chocolate. We’re in the frigid depths of winter (seemingly less frigid than it should be, though), with January and February stretching on to eternity. Does anyone else feel like this month is never-ending? I think we are all in need of a warm and chocolate-y pick-me-up.
This hot cocoa has become an afternoon ritual for Rose and me, and I highly recommend you make it yours. I love that Rose has reached the age (almost 4!) where she and I can sit and chat over a late afternoon cup of cocoa. The moment may be fleeting, thanks to an interrupting little brother and a penchant for evening meltdowns, but I’ve been trying to carve out time every day. Work put away, phone down, mental running through of my to do list muted. Rose’s mind is brimming with observations and questions, and my undivided attention feels increasingly important. We both need this time, and if a simple mug of hot cocoa is what facilitates that, I am more than happy to oblige.
The recipe is reminiscent of the Swiss Miss packets of my childhood, except not watery, not metallic tasting, made with clean ingredients and just generally way more delicious. Yeah, so maybe not at all like the Swiss Miss of my childhood. Hehe. The recipe relies on creamy oat milk, raw cacao powder and maple syrup, with a pinch of sea salt and cinnamon to amplify the chocolate flavor. Among plant-based milks, oat milk is the clear winner for its neutral, slightly sweet taste and rich consistency. I like to use Oatly Barista or Oatly Full Fat — go for the full-bodied stuff. A motto to live by. Both froth up like a dream and are my go-to for matcha lattes, oatmeal and smoothies.
I also call for the optional addition of ghee or coconut butter to give this hot chocolate that rich, creamy mouthfeel that I adore. And oh man is it creamy! Ghee gives it a slightly buttery flavor that is delicious (I mean, obviously), and either helps make the hot chocolate slightly thick. Yum. If you don’t have either on hand, fear not — this recipe is just as delicious without. If you want to get really fancy, you could mix in a scoop of collagen for a protein and gut-healing boost and/or a teaspoon of maca (gelatinized) for hormonal support. Because I am extra like that.
If you have an immersion blender or hand frother, give everything a blitz in the pot to give the hot chocolate a bit of froth and fully incorporate the ghee or coconut butter if using. Or simply whisk vigorously by hand. You could transfer to a blender, but honestly who wants the extra dishes?
Pour yourself a steaming mug, top with whipped coconut cream or a marshmallow, put away your phone and enjoy a cozy respite from the day — if only for a moment.
Enjoy! xo Maggie
p.s. this hot cocoa would pair swimmingly with these salted oatmeal, walnut + chocolate chunk cookies.Print
- 2 cups oat milk (or milk of choice)*
- 3–4 tbsp raw cacao powder, depending on desired chocolate intensity
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- Small pinch of sea salt
- Optional: 1 tbsp ghee or coconut butter
- Heat oat milk in a small saucepan over medium low heat and bring to a gentle simmer.
- As the milk heats, in a small bowl whisk cacao powder with 1 tbsp of the milk and the maple syrup to form a slurry (this extra step will prevent the cacao from clumping). Whisk until no lumps remain, then add to the pan along with the vanilla, cinnamon, sea salt and ghee or coconut butter, if using.
- Using an immersion blender or hand frother, blend until the hot chocolate is frothy and the ghee or coconut butter, if using, are fully incorporated. Or simply whisk vigorously by hand. Pour into two mugs (or one — no judgement!), top with whipped cream or marshmallow and enjoy!