Made at Mörk Chocolate Brew House for our Breakfast Chocolate

• Makes 2.5 L
• 250 g oats
• 1.9 L room tempered water
• 1 muslin cloth or Ultra Bag
• 800 ml coconut milk of high quality
• 5 tsp. coconut blossom sugar
• 2 pinches of salt

Soak the oats in water for 4-6 hours. Using a hand blender or food processor, blend the mixture until nearly smooth. Carefully pass the mixture through the muslin cloth into a large container, squeezing out the liquid and discarding the oats fibers. Add the coconut milk, coconut sugar and salt to the liquid and blend again. Use as a base for a nourishing hot chocolate.