- Joe Gross American-Statesman Staff
Given the explosion in popularity of cold coffee concentrate and iced coffee beverages, it’s surprising that there aren’t more options around for coffee soda or at least some sort of carbonated coffee beverage. Sure, there’s Manhattan Special Pure Espresso Coffee Soda, but it can be hard to find.
So it was something of a revelation to combine cold coffee concentrate (in this case, from Buzz Mill’s) with something that can be found all over Austin: Topo Chico.
The recipe I use is one part concentrate to one part Topo Chico: it’s that simple. Sweeten to taste (I drink mine unsweetened).
Obviously, you can adjust the percentages of concentrate and Topo Chico based on just how much of a kick you want, but the result is cold, refreshing and caffeinated, the coffee dialing down the intensity of Topo Chico carbonation, the Topo Chico diluting the often-intense concentrate.