Honey Free Peppermint Cocoa Spritz
This chilled, chocolatey spritz is the kind of drink that feels indulgent without requiring much effort at all — cool, minty, and just a little fizzy in the best possible way. Maple syrup steps in as the sweetener here, which means you get that smooth, rounded sweetness without any bee-derived ingredients whatsoever. The blender does the heavy lifting, fully incorporating the cocoa so every sip is silky rather than gritty or streaky. Pouring the sparkling water slowly down the side of the glass is a small but satisfying trick that keeps the bubbles alive all the way to the last sip. 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 thing you'd order at a café and then feel clever for making at home.
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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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