Breastfeeding Friendly Peppermint Cocoa Lemonade
This drink is proof that something unexpected can become an instant obsession — the combination of bright citrus, cool peppermint, and a deep chocolate undertone is genuinely surprising in the best way. A homemade maple-cocoa syrup does the heavy lifting here, giving you rich flavor without any artificial additives or ingredients you'd want to avoid while nursing. Peppermint is generally considered a moderate-use herb during breastfeeding, and the small amount of extract in the syrup keeps things pleasantly fresh rather than overwhelming. Fresh lemon juice brings a zingy lift, and the sparkling water makes the whole glass feel celebratory — because honestly, keeping a tiny human alive deserves a little sparkle. The syrup can be made ahead and kept in the fridge, so you can pour yourself a glass whenever you need a moment that feels like a treat. Garnished with a mint sprig and a lemon slice, it looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the peppermint cocoa syrup
- ½ cup water
- ½ cup maple syrup
- 2 tbsp unsweetened cocoa powder
- ¼ tsp peppermint extract
- 1 pinch fine salt
For the lemonade
- ½ cup fresh lemon juice (from about 4 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice
For serving
- 4 fresh mint sprigs (optional)
- 4 lemon slices (optional)
Instructions
- 1
Combine the water, maple syrup, and cocoa powder in a small saucepan over medium heat. Whisk constantly until the cocoa is fully dissolved and the mixture comes to a gentle simmer, about 3–4 minutes.
- 2
Remove the saucepan from the heat and whisk in the peppermint extract and salt. Pour the syrup through a fine-mesh strainer into a heatproof container to remove any undissolved cocoa solids.
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