Seed Oil 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 just water, maple syrup, cocoa powder, and a touch of peppermint extract, so you know exactly what's going into every sip. Straining the syrup keeps the texture silky smooth, and chilling it before assembly means the sparkling water stays lively and effervescent right up until the last gulp. Because the whole recipe is built around whole, simple ingredients, there are no hidden refined oils lurking in a store-bought flavored syrup or shortcut mix. Fresh lemon juice brings a bright tartness that cuts through the richness of the cocoa in a way that feels genuinely refreshing rather than heavy. Serve it over ice with a mint sprig and a lemon wheel and it looks like something from a fancy cocktail bar — no special equipment or bartending skills required.
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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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