Eosinophilic Esophagitis Friendly Chocolate Vanilla Lemonade
Total time30 min
Prep time10 min
Cook time5 min
4.6(11)
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Learn more →Ingredients
4 servings
For the chocolate-vanilla syrup
- ½ cup cocoa powder
- ½ cup maple syrup
- ½ cup water
- 1 tsp pure vanilla extract
- 1 pinch salt
For the lemonade
- 1 cup fresh lemon juice (from about 6–7 lemons)
- 3 cups cold water
For serving
- ice, for serving
- lemon slices, for serving (optional)
Instructions
- 1
Combine the cocoa powder, maple syrup, 1/2 cup water, vanilla extract, and salt in a small saucepan over medium heat. Whisk constantly until the cocoa is fully dissolved and the mixture is smooth and just beginning to simmer, about 3–4 minutes.
- 2
Remove the saucepan from the heat and let the chocolate-vanilla syrup cool for 15 minutes, until it is no longer steaming and has thickened slightly.
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