If you’re a fan of coffeehouse-style drinks, then Cold Brew with Maple Cinnamon Cream might just become your next favorite beverage. It’s not only visually stunning with its layers of rich coffee and silky cream, but it also offers a harmonious blend of bold coffee, subtle sweetness, and comforting spice.
This drink is the perfect combination of cool and cozy, making it an ideal choice for summer mornings or afternoon coffee breaks. With the growing popularity of cold brew and flavored cream toppings, this recipe lets you enjoy a premium experience at home with minimal effort and maximum satisfaction.
In this post, you’ll learn how to make cold brew from scratch, whip up a maple cinnamon cream that’s both light and indulgent, and serve it like a pro. You’ll also find helpful tips, substitutions, and storage advice to tailor it exactly to your preferences.
What Is Cold Brew with Maple Cinnamon Cream?
Cold brew is made by steeping coarsely ground coffee in cold water for an extended period—usually between 12 to 18 hours. This slow extraction method creates a smoother, less acidic drink compared to traditional hot brewing.
In this recipe, the cold brew is topped with a lightly whipped cream flavored with pure maple syrup, cinnamon, and a hint of vanilla, resulting in a luxurious topping that slowly blends into the coffee as you sip. The result is a cold coffee drink that’s subtly sweet, velvety in texture, and infused with warm, aromatic spice.
Why You’ll Love This Recipe
- Smooth and low-acid cold brew with a creamy, spiced topping
- Made with clean, simple ingredients
- No special equipment required
- Easy to customize for sweetness, spice, or dietary needs
- More affordable and fresher than café versions
Ingredients
For the Cold Brew
- 0.75 cup coarsely ground coffee beans
- 3 cups filtered cold water
For the Maple Cinnamon Cream
- 0.5 cup heavy cream (cold)
- 2 tablespoons pure maple syrup
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon alcohol-free vanilla extract
- Pinch of sea salt (optional)
Optional for Serving
- Ice cubes
- Extra maple syrup (for added sweetness)
- Dash of cinnamon (for garnish)
Equipment Needed
- Mason jar or French press
- Fine mesh sieve, cheesecloth, or paper filter
- Whisk or handheld milk frother
- Measuring cups and spoons
- Chilled mixing bowl
- Tall glasses for serving
Time & Serving Info
- Preparation Time: 10 minutes
- Steeping Time: 12 to 18 hours (cold brew)
- Assembly Time: 5 minutes
- Cooking Temperature: Not applicable (no heat involved)
- Servings: 2
- Best Season: Summer
Step-by-Step Instructions
Step 1: Make the Cold Brew
- Add coarsely ground coffee beans to a large mason jar or French press.
- Pour in cold, filtered water and stir gently to ensure the grounds are fully saturated.
- Cover the container and refrigerate for 12 to 18 hours.
- Once steeped, strain the coffee through a fine mesh sieve or cheesecloth into a clean jar.
- Store in the fridge until ready to use. Cold brew concentrate keeps well for up to 5 days.
Tip: Use a medium to dark roast with chocolate or nutty notes for the best flavor profile.
Step 2: Prepare the Maple Cinnamon Cream
- In a chilled mixing bowl, combine heavy cream, maple syrup, ground cinnamon, vanilla extract, and a pinch of sea salt.
- Using a whisk or milk frother, beat the mixture until soft peaks form. It should be thick but still pourable.
- Keep the cream in the fridge until ready to serve.
Tip: Do not over-whip the cream. You want a silky, light texture that blends well with the cold brew.
Step 3: Assemble the Drink
- Fill a tall glass with ice cubes.
- Pour in cold brew until the glass is about two-thirds full.
- Add a splash of water or milk if you prefer a milder flavor.
- Gently pour the maple cinnamon cream over the coffee. Use the back of a spoon for a clean layer.
- Garnish with a small dash of cinnamon or a maple drizzle if desired.
Flavor Variations
Here are a few creative variations to try:
- Mocha Maple Cream: Add 1 teaspoon of unsweetened cocoa powder to the cream mixture.
- Pumpkin Spice Cream: Replace the cinnamon with pumpkin spice blend for an autumn twist.
- Caramel Maple Cream: Substitute half the maple syrup with caramel syrup.
- Vegan Version: Use coconut cream or a barista-style oat cream in place of heavy cream.
- Extra Strength: Freeze leftover cold brew into ice cubes and use those instead of regular ice.
Storage and Make-Ahead Tips
- Cold Brew: Can be brewed in bulk and stored for up to 5 days in the fridge.
- Maple Cinnamon Cream: Best when freshly made, but can be kept in an airtight container for 24 hours. Re-whisk before using if it separates.
- Prepping for Guests: Brew cold brew the night before, and whip the cream just before serving.
Tips for the Best Results
- Always use coarsely ground beans for cold brew. Fine grounds will over-extract and taste bitter.
- Chill your mixing bowl and cream before whipping—it makes the cream thicken faster and hold better.
- Use pure maple syrup, not maple-flavored syrup. The flavor is richer and less artificial.
- For a perfectly layered effect, pour the cream slowly over the back of a spoon.
Final Thoughts
Cold Brew with Maple Cinnamon Cream is not only easy to make, but it’s also one of those recipes that makes you feel like a professional barista from the comfort of your own kitchen. With just a few ingredients and some patience during the brewing process, you can serve a luxurious and flavorful coffee drink that’s sure to impress.
Cold Brew with Maple Cinnamon Cream Recipe
Description
Cold Brew with Maple Cinnamon Cream is a smooth, refreshing iced coffee topped with a luscious maple and cinnamon-infused cream. This café-style drink is perfect for hot days, offering a delightful balance of bold coffee and cozy spice, made easily at home with a few simple ingredients.
Ingredients
For the Cold Brew Base:
For the Maple Cinnamon Cream:
To Serve:
Instructions
Brew the Cold Brew Coffee
- In a large mason jar or French press, combine the coarsely ground coffee beans and cold filtered water. Stir gently to ensure all grounds are saturated. Cover and let it steep in the refrigerator for 12–18 hours. Once steeped, strain the coffee using a fine mesh sieve or cheesecloth into a clean container. Discard the grounds.
Make the Maple Cinnamon Cream
- In a chilled mixing bowl, combine heavy cream, maple syrup, cinnamon, vanilla extract, and a pinch of salt. Using a handheld milk frother or whisk, beat the mixture until it thickens slightly but is still pourable—soft peaks are ideal. Don’t over-whip; it should remain silky.
Assemble the Drink
- Fill two tall glasses with ice. Pour the cold brew concentrate about 2/3 of the way up. If desired, add a splash of water or milk to adjust the strength. Spoon or slowly pour the maple cinnamon cream over the top. Optionally, drizzle a bit of maple syrup for added sweetness and presentation.
Note
Storage: Cold brew concentrate can be stored in the refrigerator for up to 5 days. Make the cream fresh for best results.
Strength Tip: If you prefer a milder coffee, dilute the cold brew with milk or water before adding the cream.
Dairy-Free Option: Substitute coconut cream or a barista-style oat cream alternative for a vegan version.
Extra Flavor Boost: Add a pinch of nutmeg or cardamom to the cream for a twist.
