Ingredients
Method
- Twist apart the Oreos and crush the cookies into chunky crumbs. Try not to “accidentally” snack on too many in the process.
- Warm the milk and cream together in a saucepan over medium heat until steamy and just about to simmer — no boiling, we’re going gentle and luxurious here.
- Whisk in the cocoa powder and sugar until smooth and glossy. No lumps allowed.
- Add the chocolate chips and stir until they melt into silky, chocolatey bliss.
- Fold in the crushed Oreo cookies and that sweet cream filling, letting everything melt together into full cookies-and-cream magic.
- Stir in the vanilla, then remove from the heat before it gets too excited.
- Pour into mugs, pile high with whipped cream, drizzle with chocolate syrup, and crown with extra Oreo crumbs.
Notes
If you’re chasing that ultra-creamy, barista-style texture, this is your secret weapon: the blender.
Pour the finished hot chocolate in and blend for about 30 seconds. It smooths out any cookie bits, whips a little air into the mix, and transforms everything into a silky, velvety dream. The Oreo flavor melts right into every sip instead of sitting in pockets — so it tastes rich, balanced, and fully infused.
