Salted Maple Cinnamon Cold Brew – Easy Fall Coffee You’ll Love

The first time I tasted a salted maple cinnamon cold brew, it was like autumn had burst right onto my taste buds—think crisp sweater weather, golden leaves, and the cozy smell of cinnamon buns wafting through the kitchen. Honestly, if you love a good cold brew and that classic sweet-salty combo, this recipe is about to become your new favorite. I stumbled onto this creation during a brisk October afternoon when I wanted something more exciting than a regular iced coffee but less heavy than a pumpkin spice latte. After a few experiments (and a couple of sticky maple mishaps), I finally nailed the balance of flavors that make this drink so irresistible.

This salted maple cinnamon cold brew is what happens when you take the deep, smooth kick of cold brew coffee, swirl in buttery maple syrup, sprinkle in some cinnamon magic, and finish with a pinch of flaky sea salt. It’s indulgent but not cloying, sweet but never overpowering, and incredibly easy to whip up at home. I’ve made this for lazy Sunday brunches and even as a mid-afternoon pick-me-up during busy workdays—it never fails to put me in a good mood. If you want a fall coffee recipe that captures the vibe of the season without a trip to the coffee shop (or a line of pumpkin spice fanatics), you’re in the right place.

As someone who’s brewed more than my share of DIY lattes and cold drinks, I promise this salted maple cinnamon cold brew is simple, unfussy, and totally customizable. Whether you’re a die-hard coffee nerd or just want a treat that feels special, you’ll find this recipe checks all the boxes. Let’s get into why you’ll love it, what you need, and how to make the most delicious cold brew you’ve ever had.

Why You’ll Love This Salted Maple Cinnamon Cold Brew

• Quick & Easy: Comes together in under 5 minutes (once you have cold brew ready). Perfect for busy mornings or when you need a little afternoon “you” time.
• Simple Ingredients: No specialty syrups or weird additives—just real maple syrup, cinnamon, and a dash of salt. Stuff you actually recognize!
• Cozy Fall Vibes: It’s basically autumn in a glass, with flavors that make you want to grab your comfiest sweater and a good book.
• Crowd-Pleaser: Every time I serve this, someone asks for the recipe. It’s a hit with both hardcore coffee fans and folks who just want a sweet treat.
• Customizable: Like it sweeter? Add a bit more maple. Dairy-free? Use your favorite plant milk. You’re in control.
• Unbeatable Flavor Combo: The way the maple’s caramel notes play with the warmth of cinnamon and that pop of salt—it’s pure bliss. Not too sweet, not too salty, just right.

What really sets my salted maple cinnamon cold brew apart? I blend the cinnamon right into the maple syrup, which means you don’t get those unpleasant spice “floaties” on top. And that pinch of flaky salt sprinkled at the end? Chef’s kiss. It brings out the maple without making things taste like dessert. After making this drink at least a dozen times (sometimes for myself, sometimes for guests), I can say it’s reliable, adaptable, and—thanks to a few little tweaks—better than anything I’ve bought at a coffee shop. You know that moment when you take the first sip and your eyes close involuntarily? Yeah, that’s this recipe.

It’s more than just coffee—it’s a ritual. Whether you want to impress friends at brunch, treat yourself after a long day, or just make the most of fall flavors, this salted maple cinnamon cold brew is about to become your go-to cup.

What Ingredients You Will Need

This salted maple cinnamon cold brew keeps things simple, but every ingredient plays a key role. Here’s what you’ll need to create that perfect balance of cozy, sweet, and a little bit salty. Honestly, you probably have most of this in your kitchen right now. If not, no worries—I’ve included some easy swaps and tips from my many test runs.

• Cold Brew Coffee (about 1 cup / 240 ml per serving) – Use your favorite brand or homemade. I love Stumptown or making my own with coarsely ground beans and filtered water.
• Pure Maple Syrup (1 to 2 tablespoons / 15-30 ml, to taste) – Grade A Dark for bolder flavor. Skip the pancake syrup—real maple makes all the difference.
• Ground Cinnamon (¼ teaspoon / 1 g) – Adds warmth and that classic fall aroma. I prefer Saigon cinnamon for extra punch, but any ground cinnamon works.
• Milk or Cream (¼ to ⅓ cup / 60-80 ml, optional) – Use whole milk, half-and-half, or a non-dairy option like oat or almond milk. For a richer drink, go with a splash of heavy cream.
• Flaky Sea Salt (just a pinch) – Maldon or fleur de sel give the best texture and flavor pop. Table salt is fine in a pinch but go easy.
• Ice – Because a cold brew isn’t a cold brew without it! Fill your glass about halfway for the perfect chill.

Tips & Substitutions:

• If you’re out of maple syrup, try honey or agave, but expect a slightly different flavor profile.
• No cold brew? Brew strong coffee and chill it—use double the grounds for a bolder taste.
• Want it vegan? Use maple syrup and any plant-based milk—oat milk foams beautifully if you want a latte vibe.
• Low-carb? Swap maple syrup for a sugar-free alternative, but keep in mind it won’t have the same depth.
• Feeling fancy? Add a splash of vanilla extract (⅛ teaspoon) or a dusting of nutmeg on top.

After lots of taste tests, I’ve found that the right maple syrup and a good pinch of flaky salt are what really make this drink addictive. Don’t be afraid to experiment a little—that’s half the fun!

Equipment Needed

You don’t need a fancy coffee bar setup for this salted maple cinnamon cold brew. Here’s what I use (and what you can swap in if you’re working with a bare-bones kitchen):

• Large Glass or Mason Jar – For mixing and serving. A 16 oz (475 ml) size works perfectly.
• Spoon or Small Whisk – For blending the maple, cinnamon, and cold brew. I’ve even used a chopstick in a pinch!
• Measuring Spoons – To get your syrup and cinnamon just right. Eyeballing is okay if you’ve made it a few times.
• Milk Frother or Shaker (optional) – If you want your milk extra frothy, a handheld frother makes a big difference. Otherwise, a tightly-lidded jar works—just shake it up with the milk inside.
• Ice Cube Tray – For fresh, clean-tasting ice. You can even freeze leftover cold brew into cubes for a stronger drink.

If you’re using a French press or cold brew maker, that’s awesome—but any method for brewing strong, chilled coffee will do the trick. I’ve made this at friends’ houses using everything from a drip coffee pot to a pour-over (cooled in the fridge). Just avoid using hot-brewed coffee poured straight over ice, since it can get watery fast. As for cleaning, give your frother and jar a quick rinse right after use—sticky maple syrup can be stubborn if it dries out.

How to Make Salted Maple Cinnamon Cold Brew

1. Prepare the Cold Brew:
   • Start with 1 cup (240 ml) of cold brew coffee. If making from scratch, steep 1 cup (85 g) coarsely ground coffee in 4 cups (950 ml) filtered water for 12-18 hours in the fridge, then strain.
   • Store extra cold brew in a sealed jar in the fridge—it’ll keep for up to a week.
2. Mix Maple and Cinnamon:
   • In your glass, add 1 to 2 tablespoons (15-30 ml) of pure maple syrup and ¼ teaspoon (1 g) ground cinnamon.
   • Stir well until the cinnamon dissolves into the syrup. If your cinnamon clumps, try microwaving the syrup for 10 seconds first—it blends easier when slightly warm.
3. Add Cold Brew and Ice:
   • Pour your cold brew over the maple-cinnamon mixture. Stir to combine. You should see the syrup swirl up into the coffee—so satisfying!
   • Fill the glass halfway with ice. If you’re using coffee ice cubes, even better—they keep things strong and cold.
4. Top with Milk or Cream (Optional):
   • Pour in ¼ to ⅓ cup (60-80 ml) of your chosen milk or cream. For a layered effect, pour slowly over the back of a spoon. If you want it blended, give everything a good stir or shake.
   • For extra froth, use a milk frother before adding it to your glass.
5. Finish with Salt:
   • Sprinkle a pinch of flaky sea salt on top. Don’t stir it in right away—let it sit on the foam or ice for that first perfect sip.
   • Taste and adjust. Add more maple for sweetness, more milk for creaminess, or a bit more salt if you like a stronger contrast.

Troubleshooting & Tips: If your cinnamon clumps, blend it with just a splash of hot water before adding. If your drink tastes flat, add a tiny extra pinch of salt—it’ll make the flavors pop. And if you accidentally overdo the syrup (it happens!), just add more ice and cold brew to balance things out.

Cooking Tips & Techniques for the Perfect Fall Cold Brew

• Use Fresh Cold Brew: Pre-made cold brew from the store works, but homemade always has better depth. Steep your grounds overnight for maximum smoothness—12 to 18 hours is ideal.
• Don’t Skip the Salt: That little pinch of flaky sea salt isn’t just for show. It cuts the sweetness and wakes up the maple and cinnamon flavors. I used to leave it off, but trust me—once you try it, you won’t go back.
• Blend Your Cinnamon: Cinnamon can clump in cold liquids. Mixing it into the maple syrup first, or blending with a tiny bit of hot water, helps it dissolve smoothly. No more spice “floaties” on top.
• Balance Sweetness and Strength: Maple syrup varies in sweetness and strength. Taste as you go, starting with 1 tablespoon (15 ml) and adding more if you like it sweeter. If your cold brew is extra strong, you may need a touch more syrup or milk.
• Layer for Looks: For Pinterest-worthy presentation, pour your milk slowly for a marbled effect. Snap a quick pic before stirring—trust me, it’s gorgeous!
• Prep in Advance: Mix up a big batch of the maple-cinnamon base and keep it in the fridge. When you’re in a rush, just pour, add cold brew and ice, and go.
• Don’t Overdo the Ice: Too much ice can water down your drink fast. Use just enough to chill, or try coffee ice cubes for extra punch.

I’ve definitely made the mistake of tossing everything in at once—cinnamon on top, syrup floating in globs, salt sinking straight to the bottom. Mixing well and layering in the right order really makes a difference. If you’re multitasking, set up your maple-cinnamon mix the night before, so it’s ready to go in the morning rush.

Variations & Adaptations

The best thing about this salted maple cinnamon cold brew? You can tweak it for just about any taste or dietary need. Here are a few of my favorite twists:

• Dairy-Free & Vegan: Use oat milk, almond milk, or coconut milk. Oat milk adds a creamy texture that rivals regular cream—plus, it’s naturally sweet!
• Spiced-Up Version: Add a pinch of nutmeg, cardamom, or pumpkin pie spice to the maple-cinnamon mix for an extra-warm, holiday vibe.
• Mocha Maple Cold Brew: Stir in 1 teaspoon (2 g) unsweetened cocoa powder with the maple syrup and cinnamon for a chocolatey twist.
• Low-Cal Option: Use sugar-free maple-flavored syrup, unsweetened almond milk, and skip the cream for a lighter sip with the same flavor.
• Hot Maple Cinnamon Latte: Heat the maple, cinnamon, and milk together, then pour over hot coffee for a cozy winter spin. (I do this on chilly mornings when iced drinks just aren’t happening.)

Personal confession: I once tried this recipe with a splash of bourbon for a grown-up brunch treat. It was a hit! You can also adjust the salt level—some folks like just a hint, while others want a big, flaky crunch on top. Make it your own, and don’t be afraid to play with the flavors.

Serving & Storage Suggestions

This salted maple cinnamon cold brew is best served ice cold, right after mixing. For a truly “coffee shop” experience, use a clear glass to show off those gorgeous swirls of milk, syrup, and coffee. Top with a little extra cinnamon or a few flakes of sea salt for a Pinterest-worthy finish.

• Pairings: Try it with a slice of pumpkin bread, cinnamon rolls, or a handful of spiced nuts for a perfect fall snack combo.
• Storage: You can mix up the maple-cinnamon base in advance and store in the fridge for up to a week. Just add cold brew and ice when you’re ready to serve.
• Freezer Tips: Pour leftover cold brew into ice cube trays—these cubes make every glass stronger and never watered down.
• Reheating: If you want a hot version, gently heat the milk, maple, and cinnamon mixture first, then add to hot coffee instead of cold brew.
• Flavor Development: The cinnamon infuses more deeply if the syrup mixture sits overnight. I sometimes make a double batch and keep it in a jar for quick, flavorful drinks all week.

Whether you’re serving at brunch, enjoying a solo treat, or making a big batch for friends, this cold brew keeps its flavor and flair. Just keep the salt topping fresh—add it right before serving for the best pop!

Nutritional Information & Benefits

Each serving of salted maple cinnamon cold brew (with 1 tablespoon maple syrup and ¼ cup whole milk) contains approximately:

• Calories: 90
• Sugar: 12g
• Protein: 2g
• Fat: 2g
• Caffeine: about 100mg (depends on your cold brew strength)

Health Benefits: Pure maple syrup is rich in antioxidants and minerals like manganese and zinc. Cinnamon is known for its anti-inflammatory properties and warming effect, which makes this drink feel extra comforting. Using plant-based milk keeps things dairy-free and lighter on the stomach. If you need a gluten-free option, no worries—every ingredient here fits the bill. Just check your cold brew brand if you’re super sensitive. Allergens? The main concern would be dairy if you use regular milk, but there are plenty of non-dairy options that taste amazing.

I love that this recipe lets you enjoy a treat without a sugar overload or artificial flavors. It’s a sweet moment of self-care in a cup. Trust me, your body (and your mood) will thank you.

Conclusion

Let’s be real, there’s nothing quite like sipping a salted maple cinnamon cold brew when the air turns crisp and every leaf outside is a different shade of gold. This recipe is worth trying because it brings the best fall flavors together in a way that feels a little special but totally doable at home. Plus, you can tweak it to fit your mood, your diet, or whatever’s in your pantry.

Honestly, this drink has become my favorite way to treat myself—whether it’s a slow Sunday morning or a quick pick-me-up between meetings. I hope you’ll make it your own, add a little twist, and enjoy every cozy, flavorful sip.

If you try this recipe, let me know how you like it! Leave a comment, share your favorite variations, or tag your creation on social media. There’s something so fun about seeing how others bring their own magic to a simple cup of coffee. Here’s to finding a new fall favorite—cheers!

Frequently Asked Questions About Salted Maple Cinnamon Cold Brew

Can I use hot coffee instead of cold brew for this recipe?

You can, but the flavor and smoothness won’t be quite the same. If you’re in a pinch, use double-strength hot coffee and chill it before mixing.

How do I make this drink dairy-free?

Just use your favorite non-dairy milk—oat, almond, or coconut milk all work great. Oat milk is especially creamy for this recipe.

What’s the best type of salt for topping?

Flaky sea salt like Maldon or fleur de sel gives the best texture and a gentle salt pop. Regular table salt is okay, but use much less.

Can I prep this salted maple cinnamon cold brew ahead of time?

Absolutely! Mix up the maple-cinnamon base and keep it in the fridge. Add cold brew, ice, and milk just before serving for the freshest flavor.

What if I don’t have pure maple syrup?

Honey or agave syrup can work in a pinch, but you’ll get the best fall flavor from real maple syrup. Avoid pancake syrup if you can—it’s just not the same.

Salted Maple Cinnamon Cold Brew

Print Recipe

This Salted Maple Cinnamon Cold Brew is a cozy, fall-inspired coffee drink that combines smooth cold brew, real maple syrup, warm cinnamon, and a pinch of flaky sea salt. It’s quick, easy, and customizable for any dietary preference—perfect for a sweet-salty pick-me-up at home.

• Author: paula
• Prep Time: 3 minutes
• Cook Time: 0 minutes
• Total Time: 3 minutes
• Yield: 1 serving 1x
• Category: Beverage
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup cold brew coffee (240 ml)
• 1 to 2 tablespoons pure maple syrup (15–30 ml), to taste
• 1/4 teaspoon ground cinnamon (1 g)
• 1/4 to 1/3 cup milk or cream (60–80 ml, optional; use whole milk, half-and-half, heavy cream, or non-dairy milk)
• Pinch of flaky sea salt (such as Maldon or fleur de sel)
• Ice (enough to fill glass halfway)

Instructions

1. Prepare the cold brew: Use 1 cup (240 ml) of cold brew coffee. If making from scratch, steep 1 cup (85 g) coarsely ground coffee in 4 cups (950 ml) filtered water for 12-18 hours in the fridge, then strain.
2. In a large glass, add 1 to 2 tablespoons maple syrup and 1/4 teaspoon ground cinnamon. Stir well until the cinnamon dissolves into the syrup. If needed, microwave the syrup for 10 seconds to help blend.
3. Pour the cold brew over the maple-cinnamon mixture and stir to combine.
4. Fill the glass halfway with ice (coffee ice cubes if desired).
5. Top with 1/4 to 1/3 cup milk or cream, pouring slowly for a layered effect or stirring for a blended drink. Froth milk first if desired.
6. Sprinkle a pinch of flaky sea salt on top. Taste and adjust sweetness, creaminess, or salt as desired.

Notes

For best results, use real maple syrup and flaky sea salt. Mix cinnamon into the syrup to avoid clumping. Adjust sweetness and milk to taste. For a vegan version, use plant-based milk. Prep the maple-cinnamon base ahead for quick assembly. Coffee ice cubes prevent dilution. For a hot version, heat the maple, cinnamon, and milk, then add to hot coffee.

Nutrition

• Serving Size: 1 glass (about 12-16 oz)
• Calories: 90
• Sugar: 12
• Sodium: 60
• Fat: 2
• Saturated Fat: 1
• Carbohydrates: 16
• Protein: 2

Keywords: salted maple cold brew, cinnamon cold brew, fall coffee, maple coffee, iced coffee, easy cold brew, vegan coffee, dairy-free coffee, autumn drink, homemade cold brew