This decadent double chocolate Salted Pretzel Hot Chocolate recipe has a delightful salty twist from the salted pretzel rim and is one you need to try asap. No more powdered hot chocolate this season.
Salt and coffee both enhance the flavour of chocolate and this recipe includes them but in a subtle way. Don’t worry you can’t taste the coffee and the salt is not overpowering.
Ingredients for 2 (depending on mug size**)
- 350 ml milk
- 50 grams milk chocolate
- 30 grams dark chocolate (minimum 70% cocoa)
- 1/2 tsp instant coffee granules
- A couple of drops of vanilla essence
For garnish and rim:
- Salted pretzel sticks
- Dark chocolate
- Whipped cream
- Big Marshmallow
- Rim Your Mugs: Crush your salted pretzels and place them on a plate. Melt some dark chocolate on a plate. You can do this in the microwave, checking every 20 seconds. Dip your mug in the melted chocolate and then into the crushed pretzels. Allow the chocolate to set.
- Prepare the Hot Chocolate: In a saucepan, combine the milk, milk chocolate, dark chocolate, and instant coffee. Heat the mixture over low heat, stirring constantly. Slow heating ensures the chocolate melts smoothly. This may take around 15 minutes; make sure it simmers and doesn’t boil.
- Remove the pan from the heat and add a couple of drops of vanilla extract. Stir to combine. Pour the hot chocolate into your prepared mugs.
- Top each mug with a squirt of whipped cream for extra indulgence and finish off with a toasted marshmallow on a pretzel stick.
TIP: I find the gas cooker works well to toast marshmallows as compared to a blow torch. Ideally a camp fire would make the experience more enjoyable.
Before sipping your hot chocolate, enjoy the toasted marshmallow separately. Finally, use the pretzel stick to stir your hot chocolate, infusing it with that delightful salted pretzel flavour.
Savour the unique combination of sweet and salty in this unforgettable Salted Pretzels Hot Chocolate!
Want more hot chocolate recipes? Here I have 3 more homemade ones to try. They include the french style one, a cardamom one and a ganache one.