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.