Strawberry Hot Chocolate with Chocolate Pretzel Dippers


4 to 6 servings
Chocolate Pretzel Dippers
1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardellisemisweet chocolate chips1
Twelve 7-inch pretzel sticks, such as Snyder's Pretzel Rodspretzel sticks7
Strawberry Hot Chocolate
3 cups vanilla-flavored unsweetened almond milk, such as Almond Breezealmond milk3
½ cup unsweetened cocoa powder, such as Ghirardelliunsweetened cocoa powder½
1 tablespoon agaveagave nectar1
12 medium (about 8 ounces) strawberries, hulled and halved or 12 whole frozen strawberries, thawedfrozen strawberries12
1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardellisemisweet chocolate chips1


Chocolate 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.
Strawberry 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's notes

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