Servings: 2   

This is my version of a Peruvian hot chocolate recipe made with oatmeal. The original recipe called for bar chocolate and evaporated milk (ubiquitous in South America). But the oats make such a rich, thick drink that is much lower in fat (and less expensive), and the cocoa tastes as luxurious as chocolate. I've played with this recipe for some time now, and this is the version we like the best.  My granddaughters love it.

PS: I keep a jar of homemade oat flour in a jar at all times so that I can make this at a moment's notice.

NOTE: you can cut the recipe in half if it's just for you, or double it for a group.


2 cups        nondairy milk  of choice (a plain commercial soy or almond milk beverage is good in this)

2 Tbsp   oat flour (For Oat Flour, you can simply grind rolled oats into a powder in a dry blender or clean, dry electric coffee/spice grinder.)

2 Tbsp    unsweetened, organic fair trade cocoa powder (I like the dark Dutch process type best)  

2 Tbsp   brown sugar, packed  

Add after cooking:

1 teaspoon pure vanilla extract



1/2 teaspoon pure peppermint or almond extract  

South American Traditional:  

1/8 teaspoon        cinnamon  

2 pinches        grated nutmeg  


In addition to the cinnamon and nutmeg, add a drop of pure almond extract and a pinch of cayenne pepper.  


Mix the first 4 ingredients together in your high-speed blender on High until VERY smooth and a bit frothy.

In a 2 qt. microwave-safe batter bowl or pitcher (it has to have room to froth up) in the microwave on 100 % power for 3 minutes, or until very hot, thickened and frothy on top. (ALTERNATE METHOD: Heat the mixture gently in a small sauce pan over medium heat until hot and thickened, whisking frequently.)  Stir in the vanilla, and your chosen Optional Additions (or sprinkle on top), if using, pour into 2 large mugs, and serve immediately.