Lactose Free Peppermint Cocoa Spritz
This fizzy, chocolatey drink hits like a peppermint mocha but comes together in minutes with nothing more than a blender and a handful of pantry staples. The combination of unsweetened cocoa, maple syrup, and peppermint extract creates a rich, cooling flavor that feels indulgent without any dairy in sight — no milk, no cream, no hidden lactose to worry about. Blending the cocoa with cold water and ice first ensures a silky-smooth base that mixes beautifully with the sparkling water instead of clumping or settling. That slow pour of chilled sparkling water down the side of the glass is a small but satisfying trick that keeps every sip lively and effervescent. A dusting of cocoa powder and a few fresh mint leaves on top make it look like something you'd pay way too much for at a café. It's the kind of refreshing treat that works equally well as an afternoon pick-me-up or a festive mocktail for a crowd.
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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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