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
2 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
3 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.
Keywords:
Cold brew recipe, iced coffee, maple cinnamon cream, summer drinks, café-style at home