Macadamia Free Peppermint Cocoa Lemonade
This drink sounds like it shouldn't work — chocolate, peppermint, and lemon in the same glass — but somehow it absolutely does. The homemade cocoa-peppermint syrup is the secret, built from cocoa powder, maple syrup, and a touch of peppermint extract, then strained smooth and chilled before it ever meets the lemonade. That extra step of straining out any undissolved cocoa solids makes the syrup silky and clean, so every sip is balanced rather than gritty. Fresh lemon juice keeps things bright and tart while the sparkling water adds a fizzy lift that makes the whole thing feel festive and a little fancy. Stirring it just enough to leave those dark streaks in the glass is a small move that pays off big in presentation. Tree nut concerns are completely off the table here — every ingredient is straightforward and easy to verify, with no nuts hiding in syrups or specialty chocolates. Garnish with mint and a lemon wheel and you've got a showstopper drink that's as fun to look at as it is to sip.
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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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