Cold brew over ice with a maple-kissed splash of milk — smooth and strong, never the sad watery ghost of hot coffee poured over cubes.
Before you start
Mise en place
1
Fill the glass completely with ice — a full glass melts slower than a half one.
Why this works
Cold brew is the move: steep coarse grounds in cold water 1:8 overnight, strain, and it keeps a week.
2
Pour the cold brew to two-thirds, stir in the maple syrup, and float the milk over the back of a spoon for the gradient.
3
Stir at the table. Repeat tomorrow.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best the day it's made; syrups and bases keep a week refrigerated.
Freezing
Freeze bases into cubes for instant future drinks.
Reheating
Serve as intended — hot drinks fresh, cold drinks over plenty of ice.
Make ahead
Syrups and bases keep a week refrigerated; freeze fruit for instant thick blends.
Wine pairing
This is the drink.
Beer pairing
This is the drink.
On the plate
Serve it with
Garnish
A cinnamon stick for warm drinks