Citric Acid Free Peppermint Cocoa Agua Fresca
Cool, minty, and deeply chocolatey, this drink is the kind of thing you'll want to keep a pitcher of in the fridge all week. It gets its sweetness from maple syrup and its richness from unsweetened cocoa powder — both naturally free from the citric acid that sneaks into so many flavored beverages and drink mixes. Fresh peppermint leaves are steeped directly into the warm cocoa base, pulling out a clean, bright flavor that bottled peppermint syrups just can't match. A pinch of sea salt ties everything together and makes the chocolate taste even more like chocolate. The whole thing comes together in one small saucepan, a strainer, and a pitcher — no special equipment needed. Served over ice with a sprig of fresh mint, it looks genuinely impressive for how little effort it takes.
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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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