Maple Iced Coffee


As far as we're concerned, this is the final word in iced coffee.

A fairly unappreciated sweetener, maple syrup adds a round complexity to balance the acidic coffee. Add in the slow burn of Trees Knees Spicy Maple, warming spice of Cinnamon Maple or Gingerbread Maple, or extra punch of Coffee Maple and you'll have the kick you need to get your day rolling.

Iced coffee—brewed coffee cooled down and poured over ice—is great in a pinch. But we love the mellow smoothness of cold brew coffee, a much longer, but ultimately more rewarding, experience.

There are some excellent cold brew concentrates on the market—we're partial to the ones made by our friends at Grady's and Stumptown. But making a batch at home is about as easy and hands-off as it gets. Or just smuggle a bottle of Trees Knees into Starbucks and pour in a little nip. We're not here to judge.

3/4 cup coffee beans, coarsely ground
4 cups cold water
1 tablespoon Trees Knees Maple in your favorite flavor

In a large container with a lid—a 2 quart storage container or large pitcher is ideal—stir together coffee and water until all the grounds are soaked. Cover and let sit at room temperature for at least 12 hours or up to 15 hours.

Set a fine mesh strainer over a secondary container. Throughly wet a tea towel and drape it over top of the strainer. Slowly pour the coffee mixture over the towel and let it strain completely. Depending on the coarseness of your grind, this can take several minutes.

Add ice to a tall glass and fill halfway with coffee. Top off with milk or water and stir in your choice of Trees Knees.

Note:  
This ratio of grounds to water doubles, or even triples, nicely. Just make sure you have a big enough container!

 


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