If you like iced coffee, then you will probably love coffee soda. I know I do! I talked a little bit about coffee soda in this 5 Cold Brew Recipes post from last year.
But with the weather staying hot lately, I’ve been back on the coffee soda train and I just felt like maybe it deserved its own post. 🙂 This is a super easy recipe—just two ingredients!
And for anyone who hasn’t tried a version of coffee soda yet, let me tell you what I like about it:
-It’s cold. Obviously, this is a major plus in the summer months.
-It’s refreshing. Sometimes I’m just in the mood for bubbles/sparkling water. I especially love it when my stomach feels a little off (like PMS or a hangover—just being honest!).
-It’s elevated coffee. I love coffee and drink it almost every day. So I love an option that makes my coffee routine extra special without necessarily adding extra calories or sugars.
Cold brew is best here not only because it will be a better quality (since we’ll be serving it on ice) but you’ll want a very strong coffee since we’ll essentially be “watering it down” with the sparkling water/soda.
Since we’re all friends here, though, I must confess that I do sometimes just save leftover hot coffee in a sealed container in my refrigerator to use in coffee soda, too. Waste not, want not. It’s still very good, but cold brew is better (usually stronger too).
Simply combine the cold brew coffee with club soda, sparkling water, or a ginger beer. I tend to use flavored sparkling waters (like La Croix) and my favorite combinations lately are lime or cherry with coffee.
I personally don’t love the coconut flavor but I could see it actually being quite good here. So if anyone tries that, let me know! xo. Emma
Get our FREE recipe guide with our most popular recipes of all time!
Free Popular Recipe Guide
Our top 25 recipes of all time!
- 1 part cold brew coffee
- 2 parts sparkling water
- Fill a tall glass with ice. Then pour in the cold brew coffee and sparkling water.
- You can use flavored sparkling water, club soda, or even ginger beer.