Eosinophilic Esophagitis Friendly Chocolate Vanilla Sparkling Cooler
Total time28 min
Prep time5 min
Cook time8 min
4.9(12)
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Learn more →Ingredients
2 servings
For the chocolate-vanilla syrup
- 3 tbsp unsweetened cocoa powder
- 3 tbsp maple syrup
- ⅓ cup water
- ½ tsp pure vanilla extract
- 1 pinch fine salt
To assemble
- 2 cups sparkling water, chilled
- 1 cup ice cubes
Instructions
- 1
Combine the cocoa powder, maple syrup, water, and salt in a small saucepan over medium heat. Whisk constantly until the cocoa is fully dissolved and the mixture just comes to a gentle simmer, about 3–4 minutes, with no dry clumps remaining.
- 2
Reduce the heat to low and cook, stirring occasionally, for 2–3 more minutes until the syrup thickens slightly and coats the back of a spoon.
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