Maple Iced Coffee
- 2 cups (500 ml) hot coffee (use twice the amount of coffee you normally use when brewing)
- 3 packets (42 g) Redpath® Brown & Maple Sugars
- 1 tbsp (15 ml) heavy cream, optional
- 2 cups (500 ml) milk
Fill a heat-proof container or large measuring cup with 2 cups (500 ml) of the hot, strong coffee. Stir in the Redpath® Brown & Maple Sugars, and the heavy cream (if using) until sugar is dissolved. Let cool to room temperature.
Fill 4 tall glasses halfway with ice. Pour the coffee-maple mixture in the ice-filled glasses. Top each glass with ½ cup (125 ml) milk. Stir to mix. Serve immediately.
*If you have any leftover coffee, fill an ice cube tray with the coffee and freeze. Use the coffee ice cubes in place of regular ice cubes.
*The coffee and maple sugar mixture can be made a few days in advance and stored in an airtight container in the fridge until ready to mix.
*Milk substitutes can be used in place of the milk (for example: almond, coconut, soy, cashew). Milk may also be replaced with half and half or cream for a richer version.