Cinnamon Maple Iced Coffee

Name: Cinnamon Maple Iced Coffee
Cook time: 10 min
Yield: 8 servings
Ingredients: 80 g ground coffee medium-coarse grind for brewing; 1200 ml water for brewing the coffee; 80 ml maple syrup none; 4 g ground cinnamon none; 1 g fine salt none; 200 ml water cold, for dilution; 800 g ice for serving and chilling; 240 ml milk optional, for serving

A chilled breakfast coffee drink with warm cinnamon, a touch of maple sweetness, and enough dilution to stay crisp over ice. The recipe is scaled for a small batch to serve a crowd or a family brunch.

By Julienne

Cook time: 10 minutes

Servings: 8

Ingredients

80 g ground coffee medium-coarse grind for brewing
1200 ml water for brewing the coffee
80 ml maple syrup none
4 g ground cinnamon none
1 g fine salt none
200 ml water cold, for dilution
800 g ice for serving and chilling
240 ml milk optional, for serving

Instructions

Brew the coffee with the ground coffee and 1200 ml water, aiming for a strong cup so it still tastes balanced after chilling and dilution. Brew until the coffee is full-flavored and aromatic. Coffee is brewed and tastes slightly stronger than a normal hot cup.
While the coffee is hot, stir in the maple syrup, ground cinnamon, and fine salt until fully dissolved. If using milk, keep it aside for later serving rather than mixing it in now. The sweetener and spice are evenly distributed with no visible cinnamon clumps.
Add the cold water and let the coffee cool for a few minutes, then pour it into a pitcher with 800 g ice. Stir until the pitcher feels cold and the coffee is well chilled. The pitcher is cold to the touch and the ice has partially melted.
Serve the coffee over fresh ice in 8 glasses. If desired, add up to 30 ml milk per glass from the optional milk for a creamier finish, or serve as-is for a cleaner coffee profile. Each glass is cold, lightly sweet, and fragrant with cinnamon.