This bright, fizzy coffee cooler is built for warm-weather mornings when you want something refreshing but still coffee-forward. Cold brewed coffee gets blended with pure maple syrup and a touch of vanilla until it turns smooth and frothy, then a slow pour of chilled sparkling water down the side of the glass keeps those bubbles intact. A light dusting of cinnamon on top adds warmth and a little visual flair before serving. The blend-then-fizz method gives you a drink that's part iced coffee, part soda-shop treat, with natural maple sweetness doing all the work. It's an easy make-in-minutes recipe, and it's a great option to keep on hand for a lactose free coffee break.
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Combine the cooled coffee, ice cubes, maple syrup, milk, and vanilla extract in a blender. Blend on high until smooth and frothy, about 20–30 seconds.
Divide the blended coffee mixture evenly between two tall glasses.
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