Maple Brown Butter Iced Coffee

Dreaming of a treat that’s both decadent and delightfully easy? Our Maple Brown Butter Iced Coffee is your answer, offering a sophisticated twist on your morning brew that’s surprisingly simple to whip up at home. This recipe transforms your average iced coffee into a gourmet experience, perfect for those moments when you crave something a little extra special without the coffee shop price tag.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 glasses

Course: Beverage, Drink

Ingredients Equipment Method Notes

Ingredients

1/4 cup unsalted butter
1/4 cup pure maple syrup grade A dark or amber recommended for robust flavor
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Pinch salt
2 cups brewed strong coffee chilled
1 cup milk dairy or non-dairy alternative like almond or oat milk
Ice cubes

Optional toppings

whipped cream
a drizzle of extra maple syrup
a sprinkle of cinnamon

Equipment

Small Saucepan
Heatproof bowl or measuring cup
Tall glass or pitcher

Method

In a small saucepan, melt the 1/4 cup of unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a rich, nutty brown color and smells fragrant. Watch carefully to prevent burning – this usually takes about 3-5 minutes. It will foam up and then subside, revealing browned milk solids at the bottom. Immediately remove the pan from the heat to stop the browning process.
1/4 cup unsalted butter
Pour the hot browned butter into a heatproof bowl or measuring cup. Stir in the 1/4 cup of pure maple syrup, 1/4 cup of heavy cream, 1/2 teaspoon of vanilla extract, and a pinch of salt. Whisk everything together until well combined and the mixture is smooth. This creates your luscious maple brown butter syrup.
1/4 cup pure maple syrup, 1/4 cup heavy cream, 1/2 teaspoon vanilla extract, Pinch salt
In a tall glass or pitcher, combine the 2 cups of chilled, strong brewed coffee with 1 cup of milk. Stir to incorporate.
2 cups brewed strong coffee, 1 cup milk
Fill your serving glass generously with ice cubes. Pour the coffee and milk mixture over the ice.
2 cups brewed strong coffee, 1 cup milk, Ice cubes
Drizzle your homemade maple brown butter syrup over the iced coffee. Start with a few tablespoons and add more to your taste preference. Stir gently to distribute the syrup throughout the drink. Add any optional toppings like whipped cream or a sprinkle of cinnamon for an extra touch of indulgence. Enjoy your homemade Maple Brown Butter Iced Coffee immediately!
1/4 cup pure maple syrup, whipped cream, a drizzle of extra maple syrup, a sprinkle of cinnamon

Notes

The maple brown butter syrup can be stored in an airtight container in the refrigerator for up to 2 weeks. Brewed coffee can be stored for up to 3 days. It's recommended to assemble the iced coffee components just before serving.