Add the oat milk, maple syrup, and cocoa powder into a small saucepan or pot over medium to low heat. Whisk until no more cocoa powder clumps remain.
Add in the chopped dark chocolate and continue to whisk the milk on a simmer for about 3 minutes, until the chocolate has fully melted and combined with the milk. Remove the pan from heat, then stir in vanilla extract or peppermint extract if desired. Taste and add more sweetener if desired.
Divide the hot chocolate between two mugs and top with whipped cream, marshmallows, chocolate shavings, crushed candy canes, or any other toppings you'd like!
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Notes
MILK: You can replace the oat milk with any other vegan milk of choice, or even regular dairy milk if desired. I like to use unsweetened oat milk, but using a sweetened variety will make the hot chocolate sweeter.MAPLE SYRUP: You can replace this with honey, agave, or any other granulated sugar or sweetener that you'd like. Adjust more or less to your taste.COCOA POWDER: I recommend unsweetened cocoa powder. I like the hot chocolate best with half cocoa powder, half chopped chocolate, but if you are in a pinch and only have one of those ingredients, you can substitute one for the other. (for example, if you don't have cocoa powder, you can make the hot chocolate with 2 ounces of chopped dark chocolate instead.DARK CHOCOLATE: Highest quality is always best when it comes to dark chocolate, but you can use whatever you have. Any chocolate bar chopped up will work great. Milk chocolate works as well if you don't have dark chocolate, it will just make the hot cocoa a bit sweeter! If you are a major chocolate lover, you can make this hot cocoa even thicker and richer by adding another 0.5-1 ounce of chopped dark chocolate!VANILLA EXTRACT: I love the flavor or vanilla extract, but this is an optional add in. If you'd like to use vanilla, be sure to use real vanilla extract if you have it!VARIATIONS:For peppermint hot chocolate: add in ¼ teaspoon of peppermint extract. Sprinkle chopped candy canes on top if desired.For Mexican-inspired (spicy) hot chocolate: Add in a pinch of cayenne and some cinnamon.For "grown up" hot chocolate: This ones for the adults! Feel free to add peppermint liquer (or other flavors), brandy, Irish cream (regular or vegan)Storage Instructions: Leftover hot chocolate can be stored in a jar in the fridge for up to a week. Reheat in a saucepan or pot, whisking often (the hot chocolate may slightly separate in the refrigerator - this is normal).To reheat in the microwave:microwave for 30 second increments until hot. Be very careful - don’t fill the hot chocolate past ⅔ full so that it doesn't spill over and make a mess if microwaved for too long! Careful not to burn yourself!