Maple + Cream Cold Brew Coffee: a rich, smooth cold brew coffee lightly sweetened with just a touch of real maple syrup and a drizzle of cream. AKA my all time favorite iced coffee drink. I first had a maple iced coffee at Nina’s in St. Paul, MN – also one of my favorite coffee shops ever. Since I first tried the “Iced Vermont” at Nina’s, I have been dreaming of making my own at home. This week all of my cold-mapley-coffee dreams were realized in this mason jar full of perfection.
Let’s just get one thing straight, this is not iced coffee. It’s not watered down, old coffee poured over ice. This is cold coffee made the right way starting with cold water and coarse ground beans steeped over night. This brewing method produces a cup of cold coffee that actually tastes like coffee — amazing!
- 4 cups cold filtered water
- 1 cup coffee beans, coarsely ground
- Real maple syrup
- In a large pitcher or jar, combine coffee grounds and water and stir gently. Cover and refrigerate for at least 12 hours.
- Once the coffee has steeped overnight, strain through a fine mesh strainer and discard the grounds.
- Pour over ice and add maple syrup and cream to fit your taste! I usually start with 1 TB of syrup and just a splash of cream. If you find the cold brew concentrate too strong, dilute with cold water.
- Store cold brew concentrate in an air tight container for up to 2 weeks.