I have dreams. Big dreams of going to New York City at Christmas time with John, getting all bundled up in winter coats and hats and scarves, standing in awe before the Rockefeller Christmas tree in Times Square. Of going out for an overpriced steak dinner. Of visiting vegan bakery after Greek yogurt bar after New York style pizza shop. Of gawking at strangers and taking in a new city.
This dream also includes frozen hot chocolate. I’ve heard Serendipity has the best, but in the meantime this salty, sexier version will have to do. I think I’m (more than) OK with that.
The base is mocha coconut ice cubes. Full fat coconut milk stirred with cocoa powder and frozen into ice cubes. Then add almond milk, chocolate syrup, a little sweetener to taste, and a big handful of crushed pretzels. The icing on the proverbial cake is homemade coconut (or dairy) whipped cream, more chocolate sauce and salty pretzel sticks.
This is kind of the frozen hot chocolate of my dreams, and it’s vegan! Coconut and almond milk keep it so, and chocolate syrup makes it sappy, chocolatey sweet. I love salty-sweet combinations so pretzels were a natural fit. I think I’m in love, and the feeling isn’t going away any time soon. Wanna make it mutual? I really think you do…
This hot chocolate is thick, creamy, chocolatey and milky. Perfectly sweet with a kick of salt from the pretzels. Lick it slurp it gulp it. Do what you will. I did all three, shamelessly and I think you should, too. It’s hot outside; let’s all cool down with some pretzel frozen hot chocolate shall we?
Yeah, let’s do that.
- 2 cups (about 10) chocolate coconut ice cubes* (1 can full fat coconut milk + 3 Tbsp cocoa powder, frozen into cubes)
- 1/2 cup ice cubes
- 4-6 Tbsp light chocolate syrup/sauce (I used Hershey’s, which is vegan), amount based on preferred sweetness
- 1 1/2 cups unsweetened vanilla almond milk (or other milk)
- 2 Tbsp crushed pretzels + more for topping (use a gluten free variety to keep this recipe G-Free)
- Non-bitter stevia, agave or honey (if not vegan) for extra sweetening
- TOPPINGS: Dairy or coconut whipped cream, pretzels, chocolate sauce, vegan hot fudge, cherry
- Add coconut mocha ice cubes, ice cubes, almond milk and 4 Tbsp chocolate syrup to start to blender and blend until smooth, adding more almond milk as needed.
- Taste and add more chocolate syrup OR sweetener if needed. I added one half packet of non-bitter stevia, but agave or additional chocolate syrup will do just fine.
- Pour into two serving glasses and top with desired toppings. I went with whipped cream, chocolate sauce, crushed pretzels and two pretzel sticks.
Nutrition information is a rough estimate for 1 beverage (half of the recipe) with toppings.
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