Optional Add-ins
- 1 tsp Chaga Powder
- 1/2 tsp Ashwagandha Powder (I use a blend of Ashwagandha Powder and Moringa Powder)
- 1/4 cup Vegan Dark chocolate chips or a chocolate bar broken into pieces
- 1/2 cup Canned Coconut Milk light or full-fat
Combine the oat milk, cacao powder, maple syrup, and (optional) Chaga powder, and ashwagandha in a saucepan over medium heat. Whisk thoroughly to combine and break up any clumps. Let the mixture simmer on low heat for about 2 minutes, stirring occasionally.
Then, add vanilla extract, chocolate chips, or chopped chocolate pieces. Let simmer for 2 minutes to melt the chocolate, stirring constantly to avoid any clumps.
Strain through a fine mesh strainer (optional). Pour into your favorite mugs, and top with coconut whipped cream or your favorite toppings.
Tips To Make The Best Hot Chocolate
- Do not boil the oat milk. Warm the oat milk on medium-low heat.
- For extra frothy hot chocolate, use a milk frother. Oat milk froths up very nicely.
- Use whichever sweetener you prefer. Brown sugar, cane sugar, and agave syrup work well.
- You can use almond milk, but the consistency isn't the same and the drink will not be as creamy. Using canned coconut milk makes an extra creamy hot chocolate, but it will alter the taste slightly.
- Add as many superfoods as you like. Sometimes I like to add maca and turmeric to my hot chocolate!
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Serving: 8oz | Calories: 234kcal | Carbohydrates: 47.5g | Protein: 8g | Fat: 6.5g | Saturated Fat: 2.5g | Sodium: 107mg | Potassium: 42mg | Fiber: 8g | Sugar: 31g | Calcium: 383mg | Iron: 3mg