Macadamia Free 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. The base comes together in a blender — just cocoa powder, maple syrup, peppermint extract, water, and a pinch of salt — then gets lifted with chilled sparkling water poured gently down the side of the glass to keep every last bubble intact. That slow pour is a small but satisfying trick that makes the whole thing feel a little fancy. The peppermint and dark cocoa play off each other beautifully, landing somewhere between a mocktail and a dessert drink. Tree nuts of any kind are nowhere near this recipe, so it's a genuinely worry-free treat for anyone navigating nut sensitivities. A dusting of cocoa powder and a few fresh mint leaves on top make it look like something you'd order at a café, but you made it in under five minutes at home. Serve it immediately while the fizz is still lively.
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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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