Combine cocoa, sugar and agave syrup in a mug. Stir well, then slowly add 2 tbsp of oat milk. This will create the base for our recipe – the paste. Grab a small fork or spoon and stir vigorously until your paste is completely smooth.
Pour 200ml (1 cup) of oat milk over your paste. Mix well using a fork or a spoon.
Transfer to a pan and heat up your hot cocoa on medium heat for about 4-5 minutes until you can see steam rising from your pan.
Optional: if you want your hot chocolate to be extra bubbly, use an electric milk frother to froth it up.
Serve in a mug with all your favourite toppings such as mini marshmallows or whipped coconut cream (recipe in Notes)
Use any type of sugar you like best (such as coconut sugar, white sugar, dark or light muscovado sugar).
If desired, agave syrup can be substituted for maple syrup or another sweetener.
If you're looking for a no sugar variation, use stevia instead of sugar. Remember to lower the amount of stevia in the recipe (1 tsp of sugar equals about 1 pinch of stevia).
When heating up your hot chocolate, stay alert to avoid burning it.
Make a delicious whipped cream topping using 1 can of full-fat coconut milk (refrigerated overnight and drained to only include the solid part that forms on top). Simply mix the solidified coconut milk using an electric mixer for 4-5 minutes until fluffy.