Sesame Free Peppermint Cocoa Spritz
This chilled, chocolatey drink hits like a peppermint patty in a glass — cool, rich, and just sweet enough to feel like a treat. Unsweetened cocoa powder and maple syrup form the flavor base, while a splash of peppermint extract gives it that refreshing, tingly finish. Blending everything together first ensures the cocoa fully dissolves and the texture stays silky smooth before the sparkling water ever touches it. Pouring the fizzy water slowly down the side of the glass keeps the bubbles alive, so every sip has that satisfying effervescence. For anyone navigating sesame-free eating, this is the kind of recipe that requires zero label-reading stress — every ingredient is straightforward and naturally free of hidden allergens. A dusting of cocoa and a few fresh mint leaves on top make it look far more impressive than the effort involved. It's a great option for a weekend afternoon, a mocktail moment, or anytime you want something cold and indulgent without turning on the oven.
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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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