Rich and velvety, this hot chocolate gets its deep flavor from real melted chocolate whisked into creamy oat milk, with cocoa powder doubling down on that dark, toasty depth. A touch of maple syrup rounds out the sweetness naturally, while a splash of vanilla and a pinch of salt keep every sip balanced instead of one-note. It comes together in one small saucepan in just a few minutes, whisked until glossy and steaming — no boiling required, so the texture stays silky rather than scorched. Poured into mugs and piled high with pillowy marshmallows, it's the kind of cozy, comforting drink that feels indulgent without any fuss. This one is a great pick for a soy free kitchen, letting you enjoy a classic mug of hot cocoa without a second thought.
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Combine the oat milk, cocoa powder, maple syrup, and salt in a small saucepan over medium heat, whisking until the cocoa is fully dissolved and no lumps remain, about 2 minutes.
Add the chopped vegan chocolate and continue to whisk over medium heat until the chocolate is completely melted and the mixture is smooth and steaming, about 3–4 minutes. Do not let it boil.
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