Vegan Coffee Maple Sparkling Cooler

Total time5 min

Prep time5 min

Cook time0 min

This bubbly coffee cooler is built for warm afternoons when you need something cold, frothy, and a little bit fancy. Bold brewed coffee gets blitzed with ice, pure maple syrup, and a touch of vanilla until it turns into a smooth, foamy base with real depth of flavor. A slow pour of chilled sparkling water down the side of the glass keeps that frothy top intact, giving every sip a light, effervescent lift. A pinch of cinnamon on top adds a warm, fragrant finish without any fuss. It comes together in one blender and two glasses, making it an easy, refreshing pick for a Vegan drink rotation.

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Ingredients

2 servings

1 cup strong brewed coffee, cooled to room temperature
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1 cup ice cubes
4 tbsp pure maple syrup
½ cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ tsp pure vanilla extract
1 cup sparkling water, chilled
1 pinch ground cinnamon (optional)

Instructions

1
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.
2
Divide the blended coffee mixture evenly between two tall glasses.

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