Cozy Maple Cinnamon Cold Brew Coffee

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12 fl oz / 355 ml each)
• Prep Time: 10 minutes
• Cook Time: 0 minutes (plus steeping)
• Total Time: 12 hours 10 minutes (includes 12 hours steeping)

Quick Ingredients

• 1 cup (90 g) coarsely ground coffee
• 4 cups (960 ml) cold filtered water
• 6 tbsp (90 ml) pure maple syrup
• 1/2 tsp ground cinnamon, plus extra for serving
• Tiny pinch fine sea salt (optional but recommended)
• 2 cups (about 280 g) ice cubes
• 2 cups (480 ml) cold water, milk, or cream for serving

Do This

• 1. Stir 1 cup coarsely ground coffee and 4 cups cold water together, cover, and steep 12 hours in the fridge.
• 2. Strain through a fine-mesh sieve lined with a coffee filter or cheesecloth to make smooth cold brew concentrate.
• 3. In a small heatproof cup, gently warm 6 tbsp maple syrup until about 100–120°F (38–49°C); stir in 1/2 tsp cinnamon and a tiny pinch of salt.
• 4. Fill a tall glass with ice; add about 1/2 cup (120 ml) cold brew concentrate.
• 5. Stir in 1–1 1/2 tbsp of the warm maple-cinnamon syrup to taste.
• 6. Top with about 1/2 cup (120 ml) cold water, milk, or cream; stir gently to swirl.
• 7. Finish with a light pinch of cinnamon on top and serve right away.

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Why You’ll Love This Recipe

• All the smooth, low-acid flavor of cold brew with a cozy maple-and-cinnamon twist.
• Make-ahead friendly: brew once, enjoy café-style iced coffee all week.
• Customizable sweetness and creaminess, from just-sweet-enough to dessert-in-a-glass.
• Just a handful of simple ingredients, but feels special and coffee-shop worthy.

Grocery List

• Produce: None required (optional: whole cinnamon sticks for garnish).
• Dairy: Milk, half-and-half, or heavy cream (or your favorite non-dairy milk such as oat or almond milk).
• Pantry: Whole coffee beans, pure maple syrup, ground cinnamon, fine sea salt, filtered water, ice.

Full Ingredients

Cold Brew Coffee Concentrate

• 1 cup (90 g) coarsely ground coffee (medium or dark roast works best)
• 4 cups (960 ml) cold filtered water

Maple-Cinnamon Syrup

• 6 tbsp (90 ml) pure maple syrup
• 1/2 tsp ground cinnamon
• Tiny pinch fine sea salt (about 1/16 tsp; optional, but enhances flavor)

For Serving (Per Glass)

• 1/2 cup (120 ml) cold brew coffee concentrate
• 1–1 1/2 tbsp maple-cinnamon syrup, to taste
• 1/2 cup (120 ml) cold water, milk, or cream (or a mix)
• 1/2 cup (about 70 g) ice cubes (or enough to fill the glass)
• Small pinch ground cinnamon, for finishing
• Optional garnish: 1 cinnamon stick per glass

Step-by-Step Instructions

Step 1: Grind and Measure Your Coffee

Start with whole coffee beans for the freshest flavor if possible. Measure out 1 cup (90 g) of beans and grind them on a coarse setting, similar to raw sugar or sea salt. A coarse grind is important: it keeps the cold brew from turning bitter or gritty while it steeps for many hours. If you only have pre-ground coffee, use it in a pinch, but choose a “coarse” or “French press” grind if you can.

Step 2: Combine Coffee and Water to Steep

Add the coarsely ground coffee to a large jar, pitcher, or French press that can hold at least 5 cups (1.2 liters). Pour in 4 cups (960 ml) of cold filtered water. Stir slowly but thoroughly so all the grounds are evenly saturated and no dry pockets remain. Cover the container and place it in the refrigerator to steep for 12 hours. For a stronger, more intense concentrate, you can extend the steeping time up to 18 hours, but do not go much longer or the flavor may become harsh.

Step 3: Strain the Cold Brew Concentrate

After steeping, it is time to separate the liquid from the grounds. If you used a French press, slowly press the plunger down, then pour the coffee through a fine-mesh sieve lined with a coffee filter or a double layer of cheesecloth into a clean jar. If you steeped in a jar or pitcher, pour the mixture directly through the lined sieve. Let it drip through without forcing it; this helps keep the concentrate clear and smooth. Discard the used grounds. You should have about 3 to 3 1/2 cups (720–830 ml) of cold brew concentrate. Cover and refrigerate; it will keep for up to 1 week.

Step 4: Make the Warm Maple-Cinnamon Syrup

To create the cozy, spiced sweetness, place 6 tbsp (90 ml) pure maple syrup in a small heatproof bowl, glass measuring cup, or tiny saucepan. Warm it gently until it reaches about 100–120°F (38–49°C) — just warm to the touch, not hot or boiling. You can use the microwave in 10–15 second bursts or set the container in a bowl of hot tap water. Stir in 1/2 tsp ground cinnamon and a tiny pinch of fine sea salt until smooth and evenly speckled. The warmth helps the cinnamon bloom and blend into the syrup instead of clumping. Set aside; if it cools and thickens, you can briefly rewarm it before serving.

Step 5: Build Your Maple-Cinnamon Cold Brew

Fill a tall glass about three-quarters full with ice cubes (roughly 1/2 cup or more, depending on the size of your glass). Pour in 1/2 cup (120 ml) of cold brew concentrate. Add 1–1 1/2 tbsp of the warm maple-cinnamon syrup, depending on how sweet you like your coffee. Stir well so the syrup dissolves completely into the cold brew; this is where the magic happens, with the maple and cinnamon infusing the coffee.

Step 6: Top with Water or Milk, Then Finish with Cinnamon

Top off the glass with about 1/2 cup (120 ml) of your choice of cold water, milk, or cream. For a lighter, more coffee-forward drink, use mostly water or a splash of milk. For a richer, dessert-like drink, use whole milk, half-and-half, or your favorite creamy dairy-free milk such as oat milk. Stir gently to create those pretty swirls where the coffee and milk meet. Taste and adjust: add a bit more syrup if you want it sweeter, or more concentrate for a stronger coffee kick. Finish with a tiny pinch of ground cinnamon on top and, if you like, a cinnamon stick as a stirrer. Serve immediately while the drink is icy cold.

Pro Tips

• Grind size matters: Use a coarse grind to keep the cold brew smooth and avoid bitterness. If your cold brew tastes harsh, your grind may be too fine.
• Water quality counts: Since this is a no-cook recipe, use good-tasting filtered water for the best flavor.
• Control the strength: Think of the cold brew as a concentrate. For stronger coffee, add more concentrate and less water or milk; for milder coffee, do the opposite.
• Warm, not hot, syrup: Heating the maple syrup to just 100–120°F (38–49°C) helps the cinnamon dissolve and keeps the flavors gentle and cozy rather than cooked or caramelized.
• Shake for a café-style finish: For extra foam and a silky texture, combine the concentrate, maple-cinnamon syrup, and milk in a jar with ice and shake vigorously, then pour into a fresh glass of ice.

Variations

• Maple Oat Cinnamon Latte: Use unsweetened oat milk in place of water or dairy. Add a touch more maple-cinnamon syrup and a bigger pinch of cinnamon on top for a creamy, vegan-friendly maple latte.
• Vanilla Maple-Cinnamon Cold Brew: Stir 1/2 tsp pure vanilla extract into the warm maple-cinnamon syrup. The vanilla deepens the sweetness and makes the drink taste extra indulgent.
• Extra-Cozy Spice Blend: Replace half the cinnamon in the syrup with 1/4 tsp pumpkin pie spice or a mix of cinnamon, nutmeg, and a tiny hint of clove for a more complex, wintery flavor.

Storage & Make-Ahead

The cold brew concentrate can be prepared up to 7 days in advance. Store it in a covered jar or bottle in the refrigerator. The maple-cinnamon syrup keeps well for about 2 weeks in a sealed container in the fridge; just warm it briefly before using so it flows easily and blends with the coffee. Once assembled over ice with milk or water, the drink is best enjoyed immediately, but you can mix a batch (without ice) and keep it chilled for up to 24 hours, then pour over fresh ice when ready to serve.

Nutrition (per serving)

Approximate values for one serving made with 1/2 cup (120 ml) cold brew concentrate, 1 1/2 tbsp maple-cinnamon syrup, and 1/4 cup (60 ml) whole milk: about 120–130 calories, 3 g fat, 2 g saturated fat, 22–24 g carbohydrates, 20–22 g sugars, 3 g protein, and 50–100 mg caffeine (depending on coffee strength and beans used). Using cream or more syrup will increase calories and fat; using a lighter milk or unsweetened non-dairy milk will reduce them slightly.