Pretzel Frozen Hot Chocolate

I have dreams. I have big dreams. A steak dinner at an exorbitant price. You visit a vegan bakery, a Greek yogurt bar, and a New York-style pizzeria. I love gawking and exploring a new place.

This dream includes frozen hot cocoa. Serendipity is supposed to be the best, but until then, this salted, sexier version of hot chocolate will do. I’m more than OK with it.

The base of the ice cream is made from mocha coconut cubes. Coconut milk with full-fat cocoa powder mixed and frozen as ice cubes. Add almond milk, chocolate sauce, sweetener according to taste, and a large handful of pretzels. The final touches are homemade coconut (or milk) whipped cream, chocolate sauce, and salty pretzels.

It’s like the frozen hot cocoa of my dreams, and it is vegan! It’s creamy and sweet thanks to the chocolate syrup and coconut and almond milk. Pretzels and salty-sweet flavors are a perfect combination for me. I am in love, and it’s not going to go away anytime soon. Want to make it reciprocal? You really do?

This hot chocolate is creamy, thick, chocolaty and milky. The pretzels add a salty kick to the perfect sweetness. Slurp, lick, and gulp. You can do whatever you want. I did them all, and I believe you should, too. Let’s cool off with some frozen pretzel hot chocolate.

Ingredients

  • As written in the original recipe, 2 cups of chocolate coconut ice (5 cubes/cup) (originally, one can of coconut milk full-fat + 3 Tbsp cacao powder, frozen into cubes).
  • Half a cup of ice cubes
  • I used Hershey’s, which is vegan. The amount will depend on your preferred sweetness.
  • 1 1/2 cups vanilla almond milk unsweetened (or another milk)
  • Use a gluten-free pretzel variety for this recipe.
  • Honey (or agave if you are not vegan // to add extra sweetness)

Topplings optional

  • Coconut whipped cream¬†or dairy
  • Pretzels, as required (gluten-free).
  • Chocolate sauce
  • Vegan hot fudge
  • Cherry

Instructions

  • Blend the chocolate coconut ice, 4 tbsp of chocolate syrup, and ice to begin in a blender. Add more almond milk if needed.
  • If needed, add more sweetener or chocolate syrup. I used a half packet of stevia that was not bitter, but you can use agave syrup or chocolate syrup instead.
  • Pour into two glasses and add desired toppings. I chose whipped cream, chocolate syrup, two pretzel sticks, and crushed pretzels.

Leave a Reply

Your email address will not be published. Required fields are marked *