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Maple Iced Coffee

maple iced coffee - featured image

This easy maple iced coffee recipe combines strong brewed coffee, pure maple syrup, and creamy milk for a cozy, fall-inspired drink you can make at home in minutes. It’s customizable, naturally gluten-free, and perfect for coffee lovers craving autumn flavors.

Ingredients

Scale
  • 1 cup (240 ml) strong brewed coffee, chilled
  • 1 to 2 tablespoons (1530 ml) pure maple syrup
  • 1/4 to 1/2 cup (60120 ml) milk or cream (whole milk, half-and-half, heavy cream, or plant-based milk like oat or almond)
  • Ice cubes (enough to fill a tall glass)
  • Optional: pinch of ground cinnamon
  • Optional: 1/4 teaspoon (1 ml) vanilla extract
  • Optional: whipped cream, for topping
  • Optional: pinch of salt

Instructions

  1. Brew 1 cup (240 ml) of strong coffee using your preferred method. Let it cool to room temperature or chill in the fridge for 10–15 minutes.
  2. Fill a tall glass with ice cubes, nearly to the top.
  3. Pour 1–2 tablespoons (15–30 ml) of pure maple syrup over the ice.
  4. Slowly pour the chilled coffee into the glass, covering the ice and syrup. Stir well to dissolve the syrup.
  5. Add 1/4 to 1/2 cup (60–120 ml) of your favorite milk or cream. Stir gently to combine.
  6. If desired, add a pinch of cinnamon, 1/4 teaspoon vanilla extract, or a pinch of salt for extra flavor. Stir again.
  7. Top with whipped cream and a drizzle of maple syrup if desired. Serve immediately with a straw.

Notes

For best results, use 100% pure maple syrup (Grade A Dark for richer flavor). Chilled coffee prevents dilution; coffee ice cubes are a great option. Adjust maple syrup and milk to taste. For a vegan version, use oat or almond milk. To make ahead, mix coffee, syrup, and milk in a pitcher and refrigerate for up to 2 days (add ice when serving).

Nutrition

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