There’s something irresistibly comforting about a warm mug of hot cocoa, especially when the weather turns chilly. For those who are lactose intolerant, vegan, or simply looking to try something new, using oat milk as a base for hot cocoa is a delicious and nutritious alternative to traditional dairy. Oat milk has grown in popularity due to its creamy texture, naturally sweet flavor, and its ability to froth like cow’s milk, making it a perfect choice for beverages like hot cocoa.
This dairy-free hot cocoa recipe with oat milk is not only vegan-friendly but also incredibly easy to make. With just a few simple ingredients, you can whip up a rich and satisfying drink that rivals any store-bought mix. In this article, we will walk through the recipe step-by-step, discuss ingredient considerations, share some helpful tips and tricks, and explore variations to make your hot cocoa experience even more delightful.
SEE ASLO: The Best Cocoa Powder for Homemade Hot Chocolate
Recipe
Ingredients:
- 2 cups oat milk (barista version is best for frothing)
- 2 tablespoons unsweetened cocoa powder (Dutch-processed or natural)
- 2 tablespoons sugar (or sweetener of your choice)
- 1/2 teaspoon vanilla extract
- Pinch of salt (to enhance the flavors)
- 1/4 teaspoon cinnamon or nutmeg for warmth
- 1 tablespoon maple syrup or honey (for a richer flavor)
Instructions
Heat the Oat Milk: In a medium-sized saucepan, pour 2 cups of oat milk and place it over medium heat. Stir occasionally to prevent scorching. Be sure not to boil the oat milk, as it can affect the texture and taste. You want the milk to be steaming but not bubbling.
Mix the Dry Ingredients: In a small bowl, combine 2 tablespoons of unsweetened cocoa powder, 2 tablespoons of sugar, and a pinch of salt. Mix them together to ensure that the cocoa powder is well-blended and free of lumps.
Create a Cocoa Paste: Once the oat milk is heated, add 2-3 tablespoons of the warm oat milk to the dry cocoa mixture to create a smooth paste. This step helps to prevent clumping when adding the cocoa powder to the milk.
Whisk in the Cocoa Paste: Slowly pour the cocoa paste into the warm oat milk, whisking continuously. Make sure the cocoa powder dissolves completely, creating a smooth and velvety mixture.
Add Vanilla and Optional Spices: Stir in 1/2 teaspoon of vanilla extract and, if desired, a sprinkle of cinnamon or nutmeg for a cozy, aromatic touch. For added sweetness, you can also stir in 1 tablespoon of maple syrup or honey.
Simmer and Stir: Reduce the heat to low and let the cocoa simmer for another 2-3 minutes. This allows the flavors to meld together while keeping the oat milk from overheating. Stir occasionally to maintain a smooth texture.
Serve: Pour the hot cocoa into your favorite mug and top with vegan whipped cream, marshmallows, or even a sprinkle of chocolate shavings for an indulgent touch. Enjoy your delicious, dairy-free hot cocoa!
Notes on Customization: Ingredient Substitutions: If you’re out of oat milk, almond or soy milk can be used as substitutes, though they may not provide the same creamy texture.
Storage: Store any leftover hot cocoa in the fridge for up to two days. Simply reheat on the stove or in the microwave when ready to enjoy again.
Serving Size: This recipe yields two servings. Adjust the quantities if you’re making hot cocoa for a larger group.
Extra Sweetness: Adjust the sweetness by adding more or less sugar, or swap sugar for alternative sweeteners like coconut sugar, stevia, or agave.
Ingredient Considerations
Oat Milk
Oat milk is one of the best plant-based milk alternatives for hot cocoa due to its rich, creamy consistency. It closely mimics the texture of whole milk, making it ideal for frothing and creating a luxurious mouthfeel. Oat milk also has a naturally sweet flavor, which means you can often use less sugar in your recipe. Some oat milks, especially “barista” versions, are specifically formulated to froth better, which is great for those who enjoy a foamy hot cocoa experience.
Cocoa Powder
The type of cocoa powder you choose can greatly affect the flavor of your hot cocoa. There are two main types:
Dutch-processed cocoa powder: This cocoa has been alkalized, giving it a smoother, less acidic taste. It’s great for a more mellow hot cocoa flavor.
Natural cocoa powder: This type is more acidic and has a more intense, somewhat bitter flavor. It’s perfect if you prefer a bolder, richer hot cocoa.
Either type works well in this recipe, but Dutch-processed cocoa will result in a more kid-friendly flavor, while natural cocoa will yield a stronger, more “adult” taste.
Sweetener
The sweetener you use will influence the overall flavor of your hot cocoa. Granulated sugar is the most common choice, but you can experiment with other sweeteners:
Maple syrup: Adds a hint of caramel-like sweetness and complements the oat milk well.
Honey: Offers a floral, natural sweetness but may overpower the chocolate flavor.
Coconut sugar: A healthier alternative that adds a subtle molasses flavor.
Agave syrup: A vegan-friendly option with a neutral taste, ideal for those who want to keep the cocoa flavor dominant.
Other Ingredients
To elevate your hot cocoa, you can add extra ingredients like vanilla extract, cinnamon, nutmeg, or even a splash of peppermint extract for a holiday twist. For those who love a more indulgent treat, consider stirring in some dairy-free chocolate chips or adding a drizzle of caramel syrup on top.
Frothing Oat Milk
If you want a creamier texture in your hot cocoa, frothing the oat milk is a great option. You can froth oat milk using a handheld milk frother, a French press, or simply whisk it vigorously on the stove. Barista versions of oat milk are specifically designed to froth well, creating a luscious foam that adds a luxurious touch to your hot cocoa.
Temperature Control
The ideal temperature for making hot cocoa is between 150°F to 160°F (65°C to 70°C). You don’t want to bring the oat milk to a boil, as this can cause it to develop a burnt flavor or an unpleasant texture. Keep the heat on medium-low and watch closely as the milk heats up.
Troubleshooting Common Issues
Too thick: If your hot cocoa turns out too thick, simply add a little more oat milk and whisk until smooth.
Too thin: If it’s too watery, add a teaspoon of cocoa powder and whisk thoroughly until the mixture thickens.
Lumps in the cocoa: To avoid lumps, make sure to create the cocoa paste with a small amount of hot oat milk before adding it to the rest of the liquid. This ensures smooth incorporation.
Show the Ingredients: Take a picture of the cocoa powder, oat milk, and other ingredients laid out on the counter before you begin.
Highlight the Process: Capture each step, from whisking the cocoa paste to frothing the oat milk.
The Finished Product: Make sure your final mug of hot cocoa looks inviting by adding a few aesthetic touches like whipped cream, a sprinkle of cocoa powder, or a cinnamon stick for garnish.
Conclusion
Hot cocoa made with oat milk is not only a fantastic dairy-free alternative, but it’s also creamy, delicious, and easy to customize to your taste preferences. Whether you’re craving something simple and comforting or looking to experiment with unique flavors and toppings, this oat milk hot cocoa recipe is the perfect choice for a cozy beverage. Now that you have the tools and tips to make the perfect cup, give it a try and enjoy the rich, chocolatey goodness!
Related Topics:
