• Medium ice cubes | --- | 4–6
• DRYK Barista Oat Milk (1 litre) | 104720 | 1 cup
• Ghirardelli Unsweetened Cocoa Baking 100% (8 oz) | 62865 | 2 tsp
• Tate & Lyle Maple Pouring Syrup (454 g), according to personal taste | 52070 | 2 tsp
• Boiled water | --- | 1/3 cup

Optional
• Nielsen-Massey Tahitian Vanilla Extract (2 oz) | 56252 | 1 tsp
• RedMan Vanilla Essence (33 ml) | 67722 | 1/2 tsp
• Deltasal Fine Sea Salt (1 kg) | 58415 | 1/4 tsp
• RedMan Cinnamon Powder (90 g) | 56275 | 1/2 tsp
• RedMan Cardamom Powder (60 g) | 64057 | 1/4 tsp

1. In a cup (or mug) whisk together any optional ingredients (except for the sweetener) and the cocoa and boiling water. Whisk until you have a smooth hot mixture without any clumps. If you still find clumps your water is not hot enough or you should whisk longer.
2. Fill a large serving glass with ice cubes. Pour the hot chocolate mixture over the ice cubes. After that, also add the oat milk (or any other plant-based milk) to the glass.
3. Add a liquid syrup sweetener to your iced chocolate and serve immediately with a straw.
4. After serving you can still adjust the sweetness and flavour. Add more warmth with a hint of cinnamon or add more sweetener if the drink is too bitter. Whisk to combine.