Oral Allergy Syndrome Friendly Chocolate Vanilla Sparkling Cooler

Total time28 min

Prep time5 min

Cook time8 min

Oral Allergy Syndrome Friendly Chocolate Vanilla Sparkling Cooler

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Ingredients

2 servings

For the chocolate-vanilla syrup

3 tbsp unsweetened cocoa powder
Ghirardelli Premium Baking 100% Unsweetened Cocoa Powder NOW Foods Organic Cocoa Powder Chatfield's Cocoa Powder Unsweetened Shiloh Farms Organic Cocoa Powder Vitacost Certified Organic Cocoa Powder
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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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