Capsaicin Free Peppermint Cocoa Agua Fresca
Cool, refreshing, and surprisingly sophisticated, this drink lands somewhere between a Mexican agua fresca and a chocolate mint mocktail — and it absolutely delivers on both fronts. The base is built from unsweetened cocoa powder bloomed in warm water with maple syrup, which gives it a rich, velvety depth without any bitterness. Fresh peppermint leaves steep directly in that warm cocoa mixture, infusing every sip with a clean, herbal brightness that feels nothing like artificial mint flavoring. For anyone navigating capsaicin sensitivity, this recipe is a genuine win — there's no chili, no pepper, and no spice-adjacent ingredient hiding anywhere in the list. The whole thing comes together in a pitcher and chills in the fridge, making it an easy option for warm afternoons or a dinner party that needs a non-alcoholic showstopper. Poured over ice and topped with a fresh peppermint sprig, it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 4 cups cold water, divided
- 8 tsp unsweetened cocoa powder
- 4 tbsp maple syrup
- ½ cup fresh peppermint leaves, loosely packed
- ⅛ tsp fine sea salt
For serving
- ice cubes, for serving
- 4 fresh peppermint sprigs, for serving (optional)
Instructions
- 1
Combine 1 cup of the cold water with the cocoa powder and maple syrup in a small saucepan. Whisk over medium heat until the cocoa is fully dissolved and the mixture is smooth and just beginning to steam, about 3–4 minutes — do not let it boil.
- 2
Remove the saucepan from the heat. Add the peppermint leaves and fine sea salt, stir once to submerge the leaves, and let steep for 10 minutes.
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