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Drink recipe · from the recipe book

Fresh Ginger Dark Hot Cocoa with Oat Milk

A silky, deep-chocolate cocoa made with quick homemade oat milk, with a gentle warming bite of fresh ginger and a mellow maple sweetness.

Fresh Ginger Dark Hot Cocoa with Oat Milk

Ingredients

  • ½ cup40 gOld-fashioned rolled oats
  • 2¼ cups520 gWatercold
  • 1½ tbsp grated10 gFresh gingerpeeled and thinly sliced
  • 3½ tbsp18 gUnsweetened cocoa powder
  • 3 tbsp30 gSemisweet chocolate chips
  • 1 tbsp25 gMaple syrup
  • ½ tsp2 gVanilla extract
  • ¼ tsp0.5 gGround cinnamon
  • a pinch0.3 gSalt

Steps

  1. Make the oat milk first: put the rolled oats and the cold water in a blender and blend for 30 seconds, just until smooth. Longer blending makes it slimy.
  2. Pour the oat milk through a fine-mesh strainer lined with a thin towel or nut-milk bag into a small pot, squeezing gently; discard the oat pulp.
  3. Add the sliced fresh ginger to the oat milk in the pot. Warm over medium-low heat, stirring often, until steaming with small bubbles at the edge, about 5 minutes. Do not boil, or the oat milk will thicken too much.
  4. Turn off the heat, cover and let the ginger steep for 5 minutes, then lift out and discard the ginger slices.
  5. Whisk the unsweetened cocoa powder, ground cinnamon and salt into the warm oat milk until no lumps remain.
  6. Return the pot to low heat, add the chocolate chips and maple syrup, and whisk until the chocolate melts and the cocoa is glossy and hot, 2 to 3 minutes.
  7. Take the pot off the heat, stir in the vanilla extract, whisk briskly for a frothy top, and pour into two mugs. Serve hot.

Check labels: Vegan when you buy semisweet chocolate chips labeled vegan.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Allergens: none in the ingredients as written. Some brands contain milk, gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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