This dairy free hot chocolate is made with oat milk, enriched with cacao butter, and sweetened with maple syrup or honey. Raw cacao adds a deep chocolate flavour, with a touch of vanilla and a tiny pinch of sea salt to round it out.
Heat the oat milk in a small saucepan over medium-high heat. Bring to a low boil boil, then remove from the heat and add the cacao butter.
500 ml oat milk, 2 tablespoons cacao butter*
Cover and set aside until the cacao butter has melted.
Once the cacao butter is melted, add the cacao, maple syrup, vanilla, and salt.
3 tablespoons raw cacao, 1 tablespoon maple syrup, 1/4 teaspoon vanilla bean powder**, Tiny pinch sea salt
Mix with an immersion blender until very foamy and completely emulsified, about 30 seconds. Serve hot, as is or topped with coconut whipped cream or marshmallows.
Notes
• If you don't have an immersion blender, either whisk like mad or use a heat-safe blender. ** If you don't have vanilla powder, use extract. To use extract, use a full teaspoon and heat it along with the milk. Vanilla paste is a good option too (1/2 tsp).