• 350ml oat milk (use barista-style for a creamy texture)
  • 1 tsp organic cocoa powder
  • ½ tsp ground cinnamon, plus extra to serve (optional)
  • ½ tsp ground nutmeg, plus extra to serve (optional)
  • 1 cardamom pod
  • ½ tsp ground coffee
  • 1 organic vanilla bean pod, split (or use 1 tbsp vanilla extract)
  • 1 tbsp agave nectar
  • vegan whipped cream and shaved semi-sweet vegan dark chocolate, to serve (optional)


  • STEP 1

    Pour two-thirds of the oat milk into a saucepan. Add the cocoa, cinnamon, nutmeg, cardamom pod and coffee. Bring to the boil over a medium-high heat. Cook for 1-2 mins.

  • STEP 2

    Reduce the heat to medium and stir in the vanilla and agave. Froth the remaining oat milk using an electric milk frother or the mini whisk attachment on a hand blender. Strain the hot chocolate into two mugs, discarding the cinnamon and cardamom pod, then gently pour in the frothed milk.

  • STEP 3

    Top with whipped cream, chocolate shavings and a pinch each of cinnamon and nutmeg, if you like.

Goes well with


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