hot chocolate oatmeal latte
Knocking out three stones with one bird: chocolate, breakfast, and coffee!
Friday was a hellish day, which in reality could’ve been worse than it was, but I left work exhausted and still needing to work on this recipe once I got home. Thankfully, J greeted me with my favorite fireplace channel on the tv and soothing background music, which really calmed me after a rush-rush-rush-die morning. I was able to concentrate pretty well on the tasks at hand thereafter. I may have been too frantic and anxious to enjoy the development process otherwise if Stephen A. was screaming on my television instead.
It also helped that this particular recipe has a deeply comforting mien. Though I’m veering away from cocktails I still want to put out some sippable bevs for ya’ll to enjoy as we drift through Dry January and beyond – and this one is special. I combine two of my favorite things, hot chocolate and oats, into one mug with a couple shots of espresso to kick up the pace in the morning. Cozy to an extreme.
This Hot Chocolate Oatmeal Latte is inspired by the rest day oatmeal bowl I make every week. Usually, I combine oats with banana, cocoa powder, chocolate malt, and mocha protein before throwing a shit ton of berries atop, but I switched it around a bit here to appeal to the more typical tastebuds, and made the recipe even better with coffee. If you’d like, throw on some whipped cream, crunchy granola, and chocolate swizels for an extra dose of fun and to resemble a coffeehouse latte even more.
The coolest part? 15 minutes and you’re out the door with your meal. Easy peasy.
Oat-kye Dokey
All you really need to do here is throw a some shit in a sauce pot.
Specifically, old fashioned oats (these have the best texture to me!), milk of choice (I used whole, but you can grab some nondairy to make this vegan), cocoa powder, sweetener (I like maple syrup), and vanilla extract. Bring the liquid to a simmer and cook, whisking often, until the oats begin to soften and thicken.
When that occurs, pull the pot off the burner and stir in some chopped dark chocolate. Then, grab your whisk again and beat the shit out of the milk until it froths up. It won’t be as foamy as steamed milk in a latte, but it should get a bit of a whipped texture. You can also grab a handheld milk frother and plunge it in to get some extra foam.
It’s Espresso, Not Expresso
Honest to fuck there is no X in that word.
Now, if you have an espresso machine, I love pulling a shot or two to top the oatmeal lattes. If you don’t, that’s okay, just brew up some strong black coffee from your regular ole brewer or moka pot or whatever you use.
When the oats are nice and thick and the milk steamy and foamy, divide into two mugs, jars, whatever (just make sure they’re heat proof) and pour your hot espresso or coffee overtop.
You can garnish the lattes however you’d like. Like I mentioned, whipped cream and granola are imperative for me cos I’m a granola ho, and extra chocolate shavings or curls are also amazing. You can sprinkle on some cocoa powder or cinnamon, too.
These are best hot off the stove, but if you want, you can make overnight oats with them as well! They may not thicken quite as much as recipes with different oat-to-milk proportions, but they’ll still be tasty regardless. Just make them as directed sans the toppings and refrigerate for up to three days. Pull a jar out and sprinkle on spoon your desired accoutrement, then go go go!
So nice to sit down with a soft blanket and an oatmeal latte mug. Big hugs for your soul, they are.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
A couple more cozy drinks to try:
hot chocolate oatmeal latte
Ingredients
- 1/2 cup old fashioned oats
- 1 1/2 cups milk of choice
- 2 tbsp cocoa powder
- 2-3 tbsp maple syrup or brown sugar, to taste
- 1 tsp vanilla extract
- 1 oz chopped dark chocolate
- 2 shots espresso, or 1/2 cup brewed coffee
- whipped cream, granola, and chocolate curls, to top
Instructions
- In a small saucepot, mix together the oats, milk (I used whole), cocoa powder, maple syrup, and vanilla. Bring to a simmer and cook, whisking frequently, until slightly thickened, about 5-8 minutes. Remove from heat and whisk in the dark chocolate until melted, then continue vigorously whisking until the milk is very frothy.
- Pour the espresso or brewed coffee overtop the oats. Spoon on whipped cream and garnish with chocolate curls and granola, as desired. Enjoy warm!
