High Fructose Corn Syrup Free Peppermint Cocoa Spritz
That cool, minty-chocolate fizz you get from a fancy café drink? You can absolutely make it at home — and skip the syrupy, additive-laden versions that rely on high fructose corn syrup to hit that sweetness. Here, maple syrup does all the heavy lifting, bringing a clean, rounded sweetness that pairs beautifully with deep unsweetened cocoa and a bright hit of peppermint extract. The blender step is key — it emulsifies everything into a silky, streak-free base before the sparkling water ever touches the glass. Pouring the chilled sparkling water slowly down the side keeps every sip effervescent and light rather than flat. A dusting of cocoa powder and a few fresh mint leaves on top make it look genuinely impressive for something that comes together in under five minutes. It's the kind of drink that feels indulgent without any of the ingredient-label anxiety.
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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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