Rich oat milk and full-fat coconut milk simmer together with cocoa powder into a velvety base, then melted chocolate stirs in until glossy and thick. A touch of maple syrup rounds out the sweetness while a pinch of sea salt and optional cayenne add depth and a little warmth on the finish. Everything comes together in one saucepan in just a few minutes of steady whisking, so there's no fuss between stovetop and mug. This one pours out steaming, smooth, and deeply chocolatey, and it's a solid pick for a gluten free hot chocolate that still feels indulgent.
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Combine the oat milk, coconut milk, cocoa powder, and maple syrup in a small saucepan. Whisk over medium heat until the cocoa is fully dissolved and the mixture is smooth, about 2 minutes.
Add the chopped vegan chocolate and continue to whisk over medium heat until the chocolate is fully melted and the mixture is steaming and just beginning to simmer at the edges, about 3–4 minutes. Do not let it come to a full boil.
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