Pouring milk from a pitcher into a glass of Maple Iced Coffee

Maple Iced Coffee

When the summer heat is on, but you still want your java fix, grab a glass of cold, dark refreshment! A touch of sweet maple elevates this simple iced coffee into a totally craveable treat for the patio, balcony, trailer, or cottage. It makes a great alternative to pop on a hot day, or you can add a splash of your favourite liqueur for a sweet summer cocktail!


4 servings


15 minutes


  • 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.

A glass measuring cup full of coffee with a small bowl of condensed milk and a small bowl of Redpath® Brown & Maple Sugars

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.

A glass of Maple Iced Coffee with a box and package of Redpath Brown & Maple Sugars in the background


Chef’s Tips:

*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.