Capsaicin Free Peppermint Cocoa Spritz
This fizzy, chocolatey drink is the kind of thing that feels like a treat but comes together in minutes with just a blender and a handful of pantry staples. The combination of rich cocoa, cool peppermint, and maple syrup creates a flavor that's indulgent without being heavy — think dessert in a glass, but refreshing enough to sip on a warm afternoon. Because it skips any pepper-derived heat entirely, it's a genuinely safe pick for anyone managing sensitivity to capsaicin, which can sneak into flavored drinks and syrups more often than you'd expect. The sparkling water gets poured slowly down the side of the glass to keep every sip bubbly, and that little detail makes a real difference in the final texture. A dusting of cocoa powder and a few fresh mint leaves on top take it from casual to genuinely impressive with almost zero extra effort. It's the kind of drink you'll want to make again the next time you're craving something cool, chocolatey, and just a little bit fancy.
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Learn more →Ingredients
2 servings
- 2 tsp unsweetened cocoa powder
- 2 tbsp maple syrup
- ¼ tsp peppermint extract
- 1 cup cold water
- 1 cup ice cubes
- 1 cup plain sparkling water, chilled
- ⅛ tsp fine salt
For serving
- fresh mint leaves, for serving (optional)
- 1 tsp cocoa powder, for dusting (optional)
Instructions
- 1
Add the cocoa powder, maple syrup, peppermint extract, cold water, ice cubes, and salt to a blender. Blend on high for 20–30 seconds until the mixture is smooth and uniformly combined with no visible cocoa streaks.
- 2
Divide the blended mixture evenly between two tall glasses. Pour 1/2 cup of chilled sparkling water into each glass, pouring slowly down the side of the glass to preserve the fizz.
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