Low FODMAP Peppermint Cocoa Iced Tea

Total time30 min

Prep time5 min

Cook time5 min

4.7

(20)

Cool, minty, and chocolatey all at once, this iced drink is the kind of refreshing treat that feels indulgent without any of the digestive drama. The combination of bold peppermint tea and a smooth cocoa base is genuinely surprising — it tastes like a peppermint patty melted into a glass, in the best possible way. Managing a sensitive gut often means scanning every label on flavored drinks and chocolate products for hidden high-FODMAP sweeteners, but here every ingredient is carefully chosen and portioned to stay within safe limits. Cocoa powder and maple syrup are both used at amounts that align with Monash thresholds, so you get real chocolate flavor without pushing past what your gut can handle. The blending step is what makes this drink special — crushing the ice with the cocoa mixture and peppermint tea creates a frothy, café-style texture that feels far fancier than the effort involved. A splash of dairy-free milk is optional but adds a little creaminess if you want it. Makes two servings, so it's perfect for sharing or saving one for later in the fridge.

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Ingredients

2 servings

For the peppermint tea

2 cups water
4 peppermint tea bags

For the cocoa base

2 tsp unsweetened cocoa powder
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.

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