Cinnamon Free Peppermint Cocoa Agua Fresca
Cool, refreshing, and just a little indulgent, this peppermint cocoa agua fresca is the kind of drink that surprises you in the best way. It starts with a quick stovetop base where cocoa powder and maple syrup dissolve into a silky concentrate, then fresh peppermint leaves steep right in the warm liquid to infuse every sip with bright, herbal flavor. Straining it all into a pitcher and diluting with cold water gives you something that drinks lighter than hot cocoa but far more interesting than plain water. For anyone navigating spice sensitivities, this recipe is naturally free of the warm baking spices that sneak into so many chocolate drinks — no blends, no extracts, just clean cocoa and real mint leaves doing all the work. Maple syrup keeps the sweetness honest and unprocessed, and a pinch of sea salt rounds out the chocolate without any fuss. Serve it over ice with a fresh peppermint sprig and it looks genuinely stunning, whether you're pouring it for guests or just treating yourself on a warm afternoon.
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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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