If you are on social media, you might have seen Old Bay’s post for their spicy hot chocolate. First look was me questioning it, then I decided why not try it out….
I’m reverting back to plant milk as cow milk has been hurting my gut really bad of late, so I played with it to make a vegan oat milk based version of the recipe. Worked perfectly. I made it a bit more chocolaty as well (why? Because baking chocolate comes in 4-ounce packages, and it called for 3 ounces….and I rarely use it, so it would just get wasted, dying slowly in the pantry. Might as well use it up!
The recipe makes a bulk mix, so do the work once, drink 7 or 8 cups! I used Kirk’s favorite oat milk, a barista version, for the rich texture it gives when heating it up.
Old Bay Hot Cocoa
- 2/3 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup oat milk powder
- 4-ounce bar unsweetened chocolate (baking chocolate), finely chopped
- 2½ tsp cornstarch
- 2 tsp Old Bay Seasoning
- Whip cream (non-dairy or dairy, your preference)
- Pure vanilla extract
- Oat milk
Add sugar thru Old Bay to a blender, pulse till mixed. (Shake or break up with a butter knife as needed.) Store in a tightly sealed container.
To Prep For A Single Serving:
Add 1 cup oat milk to a small saucepan, whisk in ¼ cup dry mix, and a couple drops of vanilla extract. Bring to a simmer over medium heat, stirring often. Once it is bubbling, take off the heat. Pour into a mug, top with whip cream if desired (there are many non-dairy types you can find now!) Sprinkle a bit more Old Bay on top if desired.
Makes 7 to 8 servings.