Oat Mocha Recipe

Brew 1 cup of strong coffee or pull a double shot of espresso (about 1 cup equivalent). If using instant espresso, dissolve 1–2 tsp instant espresso in 1/4 cup hot water to make a concentrated brew.

Keep the coffee hot while preparing the oat milk chocolate mixture.

Combine dry ingredients

In a small saucepan or microwave-safe jug, whisk together 1.5 tablespoons unsweetened cocoa powder, 2 teaspoons brown or coconut sugar, and a pinch of salt until evenly distributed.

Add oat milk and heat

Pour 1 cup oat milk into the pan with the dry mixture. Heat gently over medium-low heat, whisking constantly, until the mixture is steaming and small bubbles form at the edges (do not boil). If using a microwave, heat in 20–30 second bursts, whisking between, until hot.

Dissolve and flavor

Whisk vigorously until the cocoa and sugar are fully dissolved and the mixture is smooth and slightly thickened (about 1–2 minutes on the stove). Stir in 1 teaspoon maple syrup (optional) and 1/4 teaspoon vanilla extract. Taste and adjust sweetness if needed.

Combine coffee and chocolate oat milk

Pour the hot brewed coffee into a serving mug, leaving room at the top for frothed oat milk. Slowly add the hot oat milk chocolate mixture to the coffee, stirring gently to combine. Taste and adjust sweetness.

Froth oat milk (optional)

If you prefer a foamy top, froth the extra 1/4 cup chilled oat milk using a milk frother, handheld whisk, or by shaking vigorously in a tightly sealed jar for 20–30 seconds. Spoon the foam over the mocha.

Garnish and serve

Sprinkle 1 teaspoon cacao nibs or grated dairy-free dark chocolate over the foam and dust with 1/4 teaspoon ground cinnamon if desired. Serve immediately.