Vegetarian Sparkling Coffee Maple Lemonade
Cold brew meets citrus meets bubbles in one glass, and the result is genuinely surprising in the best way. A quick maple simple syrup brings a warm, earthy sweetness that plays beautifully against the brightness of fresh lemon juice, while strong brewed coffee adds depth you just don't get from standard lemonade. The sparkling water is poured slowly down the side of the glass to keep every last bubble intact, so your first sip is as lively as it looks. Everything here is naturally plant-based — no animal products, no substitutions needed, just pantry staples and a little patience while things cool down. It comes together in two tall glasses that look like something from a specialty café, but the whole process is genuinely low-effort. Serve it on a warm afternoon when you want a caffeine hit that feels a little more festive than your usual iced coffee.
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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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