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Maple Cold Drip Coffee Recipe

This maple cold drip coffee combines slow-extracted coffee with natural maple sweetness for a smooth, low-acid drink. Perfect for warm days or slow mornings, it delivers clean flavor and subtle sweetness. Simple to prepare with time and patience, it transforms basic ingredients into a refined café-style experience.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course beverage, Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 45 kcal

Equipment

  • Mixing bowl
  • Cold Drip Coffee Maker
  • Glass Carafe
  • Spoon
  • Jar or Bottle
  • refrigerator

Ingredients
  

Coffee Base

  • cup ground coffee coarse grind
  • cups cold water

Sweetener

  • tbsp maple syrup pure, adjust to taste

Instructions
 

  • Add ground coffee to the filter section of the cold drip maker.
  • Pour cold water into the top chamber, allowing it to drip slowly.
  • Adjust drip rate to about one drop per second for even extraction.
  • Let coffee drip for several hours until fully extracted into the carafe.
  • Transfer coffee to a container and stir in maple syrup while slightly cool.
  • Chill in the refrigerator to enhance smooth texture and flavor.
  • Serve over ice and enjoy the clean, subtly sweet finish.

Notes

Adjust drip speed for stronger or lighter brew. Chill completely for best texture. Freeze coffee into ice cubes to prevent dilution. Stir maple syrup well to blend fully. Customize sweetness as desired. Store refrigerated up to three days in a sealed container.
Keyword Bristle Cookie, Cold Drip Coffee, Cookies, Ice Cream Cookie, maple coffee