Dutch processed cocoa powder will work best for this recipe.
Crush the cookies in a food processor and set aside.
Over medium high heat, in a medium pot, combine sugar, cocoa powder, salt and milk. Keep stirring and bring milk mixture to a gentle boil. Once the milk begins to boil, mix remaining ingredients (including the crushed Oreos) and serve.
Garnish with toppings of choice.
Store leftover hot chocolate in the refrigerator for up to 5 days. Reheat in a saucepan and don't add toppings until you are ready to serve. Be sure to use full-fat milk and heavy cream to achieve a super creamy and rich hot chocolate. You can swap the whole milk with almond milk, but be sure to use heavy cream or full-fat coconut cream. Stir the hot cocoa frequently while it's in the saucepan or it will burn. Don't skip out on using good quality Dutch-processed cocoa. Otherwise, it is only going to be mediocre instead of amazing!Crush the Oreos using your food processor. It's a much quicker method than rolling them with a rolling pin. Experiment with adding other ingredients like Peppermint Schnapps, instant coffee, or even a sprinkle of cinnamon.