Step 1

Add the oat milk and lite coconut milk to a 4-quart / 4L (or larger) saucepan or Dutch oven (to prevent overflow).* Add the chopped chocolate, maple syrup or sugar, espresso (if using), salt, and vanilla. Use a fine mesh sieve or sifter to sift the cocoa powder directly into the pan (or sift in advance, then add). Sifting removes the clumps, making it easier to whisk.

Step 2

Bring to a rapid simmer over medium heat, whisking frequently to incorporate the cocoa powder into the milk.Simmer for 8 to 10 minutes, whisking occasionally until the hot chocolate has slightly thickened (it will thicken quite a bit more as it rests). Note: Once it comes to a simmer, it will expand in volume and rise upwards, so lower the heat as needed to prevent it from bubbling up.

Step 3

Cool for 5 to 10 minutes (it'll burn your mouth otherwise!). Whisk again and give it a taste. If desired, sweeten to taste with sugar or maple syrup.Add optional toppings such as whipped cream and shaved chocolate. Enjoy!