Heat oat milk in a small sauce pan on medium heat with cardamom and saffron for about 2-3 mins then lower heat to medium/low for 5 minutes. I like to use whole cardamom seeds that I have crushed myself using a mortar and pestle.
In your desired mug, place 15 grams of finely chopped chocolate. I'm using grams here as chopping chocolate can produce different results if you use a tablespoon or cups. I found that 15 grams was the best amount of chocolate to my taste, but you can add more or less depending on your taste!
Once oat milk is heated, strain out cardamom and saffron and pour on melted chocolate.
Whisk chocolate and oat milk in your much until chocolate is thoroughly melted
Whisk in vanilla, pinch of salt, and sugar
Optionally, you can make whipped topping using either whipping cream or coconut cream.