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Drink recipe · from the recipe book

Cinnamon Maple Cold Brew with Whipped Cream Float

Smooth, chilled cold brew sweetened with cinnamon-maple syrup and crowned with a silky cinnamon-cream topping made from whole milk and a splash of heavy cream.

Cinnamon Maple Cold Brew with Whipped Cream Float

Ingredients

  • 1½ cups (350 ml)340 gBrewed coffeecold brew, chilled
  • ⅔ cup (160 ml)160 gWhole milkcold
  • 2 tbsp (30 ml)30 gHeavy creamcold
  • 1 tbsp24 gMaple syrup
  • ½ tsp1.5 gGround cinnamon
  • ½ tsp2 gVanilla extract

Steps

  1. Make the cinnamon-maple syrup first: in a small jar or cup, stir the maple syrup with two-thirds of the cinnamon until smooth.
  2. Make the cinnamon cream: in a separate jar with a tight lid, combine the heavy cream, the whole milk, the vanilla and the remaining one-third of the cinnamon. Seal and shake hard for about 30 seconds until foamy and slightly thickened.
  3. Divide the cinnamon-maple syrup evenly between two tall glasses, then fill the glasses with ice.
  4. Pour the cold brew coffee over the ice, half into each glass, and stir to blend in the syrup.
  5. Spoon the cinnamon cream slowly over the top of each glass, half per glass, so it floats and cascades into the coffee. Serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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