Strawberry Hot Chocolate with Chocolate Pretzel Dippers

  • Level: Easy
  • Total: 1 hr (includes refrigerating time)
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

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 

Directions

  1. 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.
  2. 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.
  3. Pour the hot chocolate into 4 mugs and serve the dippers alongside.

Cook’s Note

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

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