Eggless Peppermint Cocoa Spritz
Cool, fizzy, and deeply chocolatey, this peppermint cocoa spritz is the kind of drink that feels indulgent without requiring any effort at all. A quick blitz in the blender brings together unsweetened cocoa, maple syrup, a hit of peppermint extract, and a pinch of salt into a silky, smooth base that's completely free of any animal-derived binders or thickeners. Pouring the sparkling water slowly down the side of the glass keeps every sip effervescent and light, which makes the whole thing feel a little fancy for something so simple. The maple syrup adds a gentle, rounded sweetness that plays beautifully against the cool mint and bitter cocoa — no refined sugar, no fuss. It's naturally egg-free from the ground up, so there's nothing to swap or substitute; the recipe just works exactly as written. A dusting of cocoa powder and a few fresh mint leaves on top make it look like something you'd order at a specialty café. Serve it immediately while the bubbles are still lively and the ice is doing its job.
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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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