High Fructose Corn Syrup Free Peppermint Cocoa Iced Tea

Total time30 min

Prep time5 min

Cook time5 min

High Fructose Corn Syrup Free Peppermint Cocoa Iced Tea

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the peppermint tea

2 cups water
4 peppermint tea bags

For the cocoa base

2 tsp unsweetened cocoa powder
Ghirardelli Premium Baking 100% Unsweetened Cocoa Powder Divine Chocolate Cocoa Powder Fair Trade NOW Foods Organic Cocoa Powder Chatfield's Cocoa Powder Unsweetened Shiloh Farms Organic Cocoa Powder
See all
2 tbsp maple syrup
¼ cup hot water
½ tsp pure vanilla extract

To blend and serve

1 cup ice cubes
¼ cup dairy free milk (optional)

Instructions

1
Bring 2 cups of water to a boil in a small saucepan. Remove from heat, add the 4 peppermint tea bags, and steep for 5 minutes. Remove and discard the tea bags, then let the tea cool to room temperature, about 15–20 minutes, or speed-chill by placing the saucepan in a bowl of ice water for 5 minutes.
2
In the blender, whisk together the cocoa powder, maple syrup, and 1/4 cup hot water until the cocoa is fully dissolved and the mixture is smooth with no dry clumps.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!