Brazil Nut Free Sparkling Coffee Maple Lemonade
Cold coffee drinks can feel like a gamble when you're scanning labels for hidden additives, but this one is built entirely from ingredients you can trust at a glance. Strong brewed coffee meets bright fresh lemon juice in a combination that sounds unexpected and tastes absolutely electric. The maple simple syrup comes together in just a couple of minutes on the stove, adding a warm, caramel-like sweetness that balances the citrus without overpowering the coffee. Chilled sparkling water gets poured in last, slow down the side of the glass, so every sip has that satisfying fizz intact. It's the kind of drink that looks impressive enough for a weekend brunch but is genuinely easy to pull off on a Tuesday morning. Serve it over a tall glass of ice with a lemon slice on the rim and it's basically a café-worthy moment right at your kitchen counter.
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Learn more →Ingredients
2 servings
For the maple simple syrup
- 4 tbsp maple syrup
- 4 tbsp water
For the drink
- 1 cup strong brewed coffee, cooled to room temperature
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 lemon slices, for garnish (optional)
Instructions
- 1
Combine the maple syrup and water in a small saucepan over medium heat, stirring until the syrup is fully dissolved and the mixture just comes to a simmer, about 2 minutes. Remove from heat and let cool to room temperature, about 20–30 minutes.
- 2
Divide the ice evenly between two tall glasses. Pour 1/2 cup of the cooled coffee over the ice in each glass.
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