Nitrate & Nitrite Free Peppermint Cocoa Lemonade
This drink sounds like it shouldn't work — chocolate, mint, and lemon in the same glass — but somehow it absolutely does. The homemade peppermint cocoa syrup is the secret, built from maple syrup, unsweetened cocoa powder, and a touch of peppermint extract simmered together into something rich and aromatic. Squeezing your own lemons and making the syrup from scratch means every single ingredient is exactly what you think it is, with no hidden additives or preservatives to second-guess. The sparkling water keeps things bright and fizzy, and that gentle stir that leaves the drink "lightly streaked" means every sip hits a little differently. It's the kind of unexpected combination that makes guests ask for the recipe before they've even finished their glass. Serve it over ice with a mint sprig and a lemon wheel, and it looks as impressive 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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