Mushroom Free Peppermint Cocoa Spritz
This sparkling chocolate-mint drink is the kind of thing that feels fancy but comes together in under five minutes with a blender and a handful of pantry staples. The combination of rich cocoa, cool peppermint, and maple syrup creates a flavor that tastes indulgent without being heavy — think dessert in a glass, but refreshing enough for any time of day. Slowly pouring the sparkling water down the side of the glass is a small step that makes a big difference, keeping every sip perfectly fizzy from the first to the last. There are no fungi-derived ingredients hiding anywhere in this recipe, so it's a genuinely worry-free treat for anyone navigating that particular sensitivity. Fresh mint leaves and a dusting of cocoa on top make it look like something you'd order at a specialty café, and nobody has to know how little effort it actually took. It's a brilliant option for holiday gatherings, afternoon pick-me-ups, or anytime you want something a little celebratory without reaching for alcohol.
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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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