Strawberry Hot Chocolate with Chocolate Pretzel Dippers

Total Time:
1 hr 10 min
30 min
30 min
10 min

4 to 6 servings

  • Chocolate Pretzel Dippers:
  • 1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardelli
  • Twelve 7-inch pretzel sticks, such as Snyder's Pretzel Rods
  • Strawberry Hot Chocolate:
  • 3 cups vanilla-flavored unsweetened almond milk, such as Almond Breeze
  • 1/2 cup unsweetened cocoa powder, such as Ghirardelli
  • 1 tablespoon agave
  • 12 medium (about 8 ounces) strawberries, hulled and halved or 12 whole frozen strawberries, thawed
  • 1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardelli
  • For the pretzel dippers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl, and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Spoon the melted chocolate over the pretzels leaving a 2-inch handle at the top. Transfer to the prepared baking sheet and refrigerate until the chocolate has set, about 30 minutes. Store in an airtight container at room temperature.

  • For the hot chocolate: In a blender, combine the almond milk, cocoa powder, agave and strawberries. Blend until smooth. Transfer to a medium saucepan and add the chocolate chips. Heat over medium heat, stirring occasionally, until the mixture is smooth and the chocolate has melted, about 8 minutes.

  • Pour the hot chocolate into 4 mugs and serve the dippers alongside.

Cook Notes: The hot chocolate can also be made with 3 cups of whole or soy milk.

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