Soy Free Sparkling Coffee Maple Agua Fresca
Cold brew, maple syrup, fresh lime juice, and a hit of sparkling water come together in a drink that feels like a coffee shop invention you stumbled onto by accident — in the best possible way. The overnight cold brew steep is the secret weapon here, pulling out a smooth, low-bitterness concentrate that plays beautifully against the earthy sweetness of maple and the bright pop of citrus. Every ingredient in this recipe is naturally free of soy, so there's no label-scanning or ingredient-swapping required — just straightforward, clean components that taste genuinely great together. The maple syrup dissolves right into the base, giving the drink a rounded sweetness that's more complex than plain sugar without overpowering the coffee. When you top each glass with chilled sparkling water, the whole thing lifts and fizzes into something refreshing enough for a hot afternoon but interesting enough to serve at brunch. A squeeze of lime wedge right before drinking ties it all together with a little extra zing. Make the base the night before and you'll have a ready-to-pour crowd-pleaser waiting in the fridge whenever you need it.
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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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