Low FODMAP Chocolate Vanilla Sparkling Cooler
This fizzy, chocolatey drink is the kind of treat that feels indulgent without any of the digestive guesswork that usually comes with flavored sodas and store-bought sparkling beverages. A quick homemade syrup made from cocoa powder, maple syrup, and a touch of vanilla gets whisked together on the stove until it's silky and just thick enough to coat a spoon. Straining it through a fine-mesh sieve keeps the texture perfectly smooth before it hits the glass. Because every ingredient here is carefully portioned and naturally free of the usual gut-irritating culprits, you can sip without second-guessing the label. The whole thing comes together in under 30 minutes, and the syrup cools quickly so you're not waiting long before pouring it over ice and topping it with cold sparkling water. It makes two generous glasses, so it's an easy one to share — or to keep all to yourself on a rough afternoon.
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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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