Eosinophilic Esophagitis Friendly Peppermint Cocoa Spritz
Cool, fizzy, and deeply chocolatey, this peppermint cocoa spritz is the kind of treat that feels indulgent without a single ingredient that should raise red flags for anyone managing eosinophilic esophagitis. The short ingredient list leans on pantry staples — unsweetened cocoa powder, maple syrup, peppermint extract, and sparkling water — so there's no guesswork about what's actually in your glass. Managing EoE often means scanning every label for common triggers hiding in flavored drinks and packaged mixes, and this recipe sidesteps all of that by starting from scratch in a blender. The technique is simple: blend the cocoa base until completely smooth, then slowly pour chilled sparkling water down the side of the glass to keep every sip bubbly. That slow pour is a small but satisfying detail that makes the whole drink feel a little fancy. Fresh mint leaves and a dusting of cocoa on top are optional, but they turn an already gorgeous drink into something you'd genuinely want to photograph. Serve it immediately and enjoy every effervescent, minty-chocolate sip.
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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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