Low Iodine 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 bridges the gap between a light agua fresca and a chocolatey treat, landing somewhere wonderfully in between. Managing iodine intake often means scrutinizing packaged drinks and flavored syrups for additives and dairy derivatives — this recipe sidesteps all of that with a short, clean ingredient list you can feel confident about. Unsweetened cocoa powder, maple syrup, fresh peppermint leaves, and a pinch of fine sea salt are all you need to build deep, layered flavor from scratch. The technique is simple: a quick stovetop bloom of the cocoa, a gentle peppermint steep, and then everything gets strained and chilled until it's perfectly cold and ready to pour. It's elegant enough to serve to guests but easy enough to make on a weeknight whim.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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