We've been perfecting this one for a while. Was it an excuse to drink eight hot chocolates a day? Maybe. Mix the powder once and you're only ever 2 minutes away from a rich, creamy plant-based hot chocolate. Made with Overherd oat milk powder and good quality cocoa. No dairy, no fuss.
Ingredients
For the hot chocolate powder 125g Overherd oat milk powder 50g cocoa powder (good quality) 100g sugar (icing, caster, or granulated) 5g cornflour (optional — adds thickness) ⅓ tsp salt Per serving 35g hot chocolate powder 130ml hot waterMethod
Make the powder
1 Add all powder ingredients to a bowl or large jar and mix thoroughly until fully combined.
2 Transfer to an airtight jar. Keeps for up to 3 months in a cool, dry place.
To make one serving
3 Measure 35g of the hot chocolate powder into a mug.
4 Add 130ml of hot water and mix thoroughly. An electric frother gives the best result if you have one.
5 Top with plant-based marshmallows and grated vegan dark chocolate for extra indulgence.
Tips
Use an electric frother A handheld frother makes the biggest difference to texture. It fully dissolves the powder and adds a light foam on top. Worth the extra 30 seconds.
Use good quality cocoa The cocoa is the dominant flavour here. A decent cocoa powder makes a noticeably richer, smoother result than supermarket own-brand.
Adjust the sweetness The recipe uses 100g sugar for the full batch. Reduce to 70g for a less sweet, more intensely chocolatey drink or increase if you prefer it sweeter.
FAQ
Can you make hot chocolate with oat milk powder? Absolutely, and it works better than using carton oat milk! Overherd oat milk powder blends directly into the hot chocolate mix, so you just add hot water to serve. No heating milk separately, no leftover carton to use up.
How long does the hot chocolate powder keep? Stored in an airtight jar in a cool, dry place, the powder keeps for up to 3 months. Make a batch and it's ready whenever you want a hot chocolate. No prep needed each time.
Is this plant-based hot chocolate recipe suitable for vegans? Yes! All ingredients are fully plant-based. Just check any toppings you use, as standard marshmallows typically contain gelatine and most chocolate contains dairy.
Serving suggestions
01 Classic with marshmallows Top with plant-based marshmallows and a dusting of cocoa powder for a fully loaded hot chocolate experience.
02 Mocha Add a shot of espresso to the mug before pouring the hot chocolate. Rich, slightly bitter, and a good energy boost.
03 Spiced hot chocolate Add a pinch of cinnamon and cayenne to your mug before stirring. Works especially well on cold evenings.
04 Iced chocolate Mix the powder with a small amount of hot water to dissolve, then top up with cold water and ice.
05 Gifting Jar up the powder with a handwritten label and serving instructions. Makes a solid homemade gift.
Variations
Raw cacao Swap cocoa powder for raw cacao in the same quantity for a less processed, more nutrient-dense version. It's naturally more bitter, so increase the sugar slightly to taste, or use stevia if you'd prefer to keep it low-sugar.
Sugar swapouts Coconut palm sugar works beautifully here. Its natural caramel notes complement the chocolate really well. Use the same quantity as the recipe calls for.
Carob dusting Dust a little carob powder on top before serving. It's naturally sweet and caffeine-free, with a gentle, earthy chocolatey flavour.
Spiced chocolate Mix ½ tsp cinnamon and a pinch of nutmeg into the powder batch for a warm, spiced version. Good for Christmas.
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