Lactose Free Sparkling Coffee Maple Lemonade
This drink is the kind of thing that makes you stop mid-sip and wonder why you haven't been making it all summer. Strong brewed coffee meets bright, zippy lemon juice and a homemade maple simple syrup that comes together in just a couple of minutes on the stove. The whole thing gets topped with chilled sparkling water for a fizzy lift that makes it feel genuinely special without any complicated technique. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it just works. The maple syrup adds a warm, rounded sweetness that plays beautifully against the tartness of fresh lemon and the boldness of the coffee. Pour it over a tall glass of ice, garnish with a lemon slice, and you've got a café-worthy drink that's ready in minutes.
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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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