Cold Brew with Salted Maple Cream
Maple is always thought of as a fall flavor, but why? Think about it: we use it year-round on pancakes, sweet potatoes, and even to glaze salmon. How could we possibly be expected to have this sweet syrup in our drinks for one tiny part of the year? So even though the flowers are blooming and the sun is shining, we want to introduce you to the heavenly cold brew with salted maple cream.
Strong cold brew that steeps for 24 hours is topped with a slightly salty maple flavored cream that’s the perfect balance of savory and sweet. If you’re a maple year-round, iced-coffee-year-round believer like we are, then you’ve got to try this recipe. Just a few simple ingredients you probably already have laying around your pantry will take your daily cup of Joe to the next level. And no, you don’t have to wait until autumn to thank us.
24 Hour Cold Brew
3 ounces of coarsely ground coffee
1 1/2 cup of Hot water
Add boiling water to coffee grounds in a French press and let sit for 24 hours, without pushing down filter.
After 24 hours, press the grounds to the bottom of the French press and pour coffee into cup or store in fridge for 2 to 3 days.
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Salted Maple Cream
1 small can of coconut cream or 1/2 cup
Pinch of Sea Salt
2 tbsp Maple Syrup ( You can adjust accordingly depending on the base your preference)
1 tsp vanilla
1 tsp of cassava flour or tapioca starch ( regular flour could work as well)
Optional Addition!
1 tsp Cinnamon
1/2 tsp of vanilla bean powder
1 tsp Maca powder