Eosinophilic Esophagitis Friendly Sparkling Coffee Maple Agua Fresca
This drink is a genuinely exciting combination — cold brew coffee mellowed with maple syrup, brightened by fresh lime juice, and finished with a fizzy splash of sparkling water. The result is something between a craft cocktail and a refreshing agua fresca, with a depth of flavor that feels far more sophisticated than the short ingredient list suggests. Managing eosinophilic esophagitis often means navigating a minefield of common trigger ingredients, but this recipe keeps things beautifully clean — no dairy, no wheat, no eggs, no soy, no nuts, just coffee, maple syrup, lime, salt, and water. The cold brew base is made overnight in the fridge, so the morning-of effort is minimal and the concentrate is smooth and never bitter. Maple syrup brings a gentle, rounded sweetness that plays off the citrusy lime in a way that feels intentional and balanced rather than sweet for sweetness's sake. Serve it over ice with a lime wedge and it looks like something you'd order at a trendy café, which makes it a great option for anyone who misses having a "special" drink that feels celebratory and safe at the same time.
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Learn more →Ingredients
4 servings
For the cold brew concentrate
- ½ cup coarsely ground coffee
- 2 cups cold water
For the agua fresca
- ¼ cup maple syrup
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ tsp fine salt
- 2 cups cold water
For serving
- 2 cups sparkling water, chilled
- ice cubes, for serving
- lime wedges, for serving (optional)
Instructions
- 1
Combine the coarsely ground coffee and 2 cups cold water in a large pitcher. Stir briefly to saturate all the grounds, then cover and refrigerate for at least 8 hours or overnight.
- 2
Set a fine-mesh strainer over a bowl or large measuring cup and pour the cold brew through it, discarding the spent grounds. You should have about 1 1/2 cups of concentrate.
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