Mustard Free Sparkling Coffee Maple Lemonade
Cold coffee drinks can feel like a minefield when you're scanning labels for hidden condiment-based additives, but this one is refreshingly straightforward — every ingredient is exactly what it sounds like. Strong brewed coffee meets bright fresh lemon juice and a quick homemade maple simple syrup, all topped off with chilled sparkling water for a fizzy, café-worthy finish. That maple syrup does double duty here, adding a warm, earthy sweetness that rounds out the tartness of the lemon without overpowering the coffee. Making the syrup yourself takes only a couple of minutes on the stovetop, so you stay in complete control of what goes into your glass. The result is layered, lightly sweet, and genuinely refreshing — somewhere between a sparkling lemonade and an iced coffee, but more interesting than either on its own. It's the kind of drink that looks impressive with a lemon slice perched on the rim but requires almost no effort to pull together.
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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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