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A Maple Sweet Cream Cold Brew is a refreshing and creamy option for fall mornings. The homemade cold brew concentrate means you can choose your favorite organic coffee to pair with the easy-to-make maple sweet cream!
Disclosure: This post is sponsored by Sprouts Farmers Market. As always, all opinions are my own.
You know that creamy cold brew that a certain big retailer is serving up right now. It’s the pumpkin one and it’s honestly the only new seasonal drink that I enjoy this season.
While you all know I love my pumpkin, there has been a lot of pumpkin this fall season. And a lot of apple. You know what we haven’t seen enough of?
MAPLE.
Maple is one of those sneaky ingredients that brings out the best in pumpkin and apple goodies, but you don’t always see it featured as the main ingredient.
All that changes with this delightful maple sweet cream cold brew that is my new obsession. It’s the ideal balance of strong coffee and a sweet creamy topping that has a big punch of maple.
With National Coffee Day right around the corner (October 1st FYI!), I went straight to Sprouts for everything I needed to make this festive fall drink. There are SO many organic coffee options at Sprouts, so you can get something to fit whatever flavor you gravitate towards.
I went with a straightforward Brazilian option, but there are so many other flavors you could try. For this particular drink, I recommend a light or medium roast because it will pair best with the maple flavors in the sweet cream topping.
While you are there, be sure to check out some of there other delicious organic coffees – I happened to peep a salted caramel that I am super excited about using for my next batch of cold brew concentrate!
Pro Tip: For weekly prep, you can make the cold brew concentrate ahead of time. Just strain it and use it all week long. All you have to do is whip up the maple sweet cream topping.
For more ways to use Sprouts organic coffee, check out these coffee cocktails: Irish Coffee | Eggnog Cold Brew Coffee Cocktail
this recipe’s must-haves
I used mason jars to store my concentrate in the refrigerator.
Snag the clear coffee mugs you see pictured here.
let’s make a tasty maple sweet cream cold brew!
Make Cold Brew Concentrate
In a large container, combine ground coffee and water in a 1 oz ground coffee to 1 cup water ratio. I divided mine between two mason jars because that’s what I have handy.
Let sit in the refrigerator overnight, or up to at least 12 hours. Strain and set aside.
Make Maple Sweet Cream
Whisk together heavy cream, condensed milk, maple syrup, vanilla, cinnamon, and nutmeg in a small bowl. Once combined, add to a milk frother in batches according to how much your frother can hold. Set to the cold setting and run.
If you don’t have a frother, add ½ cup at a time to a blender and pulse until fluffy and thick, about 15 seconds.
Assemble
Fill a glass with ice and add 1 cup concentrate and ¼ cup water. Stir to combine.
Top with maple cream and serve.
Try pairing this drink with chocolate cinnamon overnight oats or peach pancakes for a fun pairing!
Need some more inspiration for breakfast? Check out my breakfast recipes page!
Maple Sweet Cream Cold Brew
equipment
ingredients
- 4 oz ground coffee of your choice I used Brazilian blend
- 4 cups water
- 1 cup heavy whipping cream
- 1/4 cup sweetened condensed milk
- 4 tsp maple syrup
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 cups cold brew coffee concentrate
- 1 cup water
instructions
- Combine ground coffee and water in a container and stir. I used two mason jars using 2 oz coffee and 2 cups water in each. Let steep overnight, or at least 12 hours. Strain the brew and store in the fridge until ready to use.
- In a small bowl, whisk together heavy cream, condensed milk, maple syrup, vanilla, cinnamon, and nutmeg. Whisk until smooth and set aside in the refrigerator.
- Fill a glass with ice and add 1 cup concentrate and ¼ cup water, stirring to combine.
- Add cream to a frother and set to cold froth. If you don’t have a frother, you can add the mixture to a blender and pulse ½ cup at a time until fluffy and thick.
- Top iced coffee with maple cream and serve.
