How did I live life before iced coffee? Granted, with a young toddler in my life, I sleep less than ever these days (yeah, I totally know that’s the 500th time I’ve mentioned it), so maybe that’s why I can’t imagine a life (and especially a morning) without a frosty glass of the stuff clutched between my desperate hands.
Who knows, though. Maybe the sleep deprivation thing is an excuse. I mean, either way, I just plain love the stuff.
Even though I’m usually down with simple straight-up iced coffee concentrate over ice with some half and half, sometimes I like to mix it up a little. Lately I’ve been dreaming of all sorts of variations on iced coffee (basically I’m obsessed, if I haven’t yet made that clear), and this maple vanilla iced coffee is, so far, one of my faves.
It’s pretty simple. Pure maple syrup infused with vanilla, then drizzled into a nice big cup of rich cold-brewed coffee over ice. The maple syrup lends a sweetness that enhances but doesn’t overpower. The vanilla is subtle, but there. You can even see a few flecks of vanilla bean floating here and there, which makes me smile. It’s the little things. And in this case, the really little things. (You know, because vanilla beans are so super tiny? I’ll shut up now.)
Anyway.
As you can see in the photo, I enjoyed this particular cupful with coffee ice cubes in lieu of regular, so I was a little jittery after all that caffeine. But awake, definitely awake. And happy.
Iced coffee – especially maple vanilla iced coffee – is just a happy-making thing.
Maple Vanilla Iced Coffee
Ingredients
- Ice or coffee ice cubes
- 1 cup cold-brewed iced coffee concentrate
- 2 tablespoons maple-vanilla syrup (recipe below)
- Half-and-half if desired
- Maple vanilla syrup
- 1 cup pure maple syrup
- 1 vanilla bean (sliced open vertically and seeds scraped)
- 2 teaspoons vanilla extract
Instructions
- Make the maple-vanilla syrup
- In a small saucepan over medium-low heat, add maple syrup along with the vanilla bean and the seeds scraped from the vanilla bean. Bring to a low boil and simmer for 10 minutes.
- Remove from heat and let sit for 30 minutes.
- Discard vanilla bean and stir in vanilla extract.
- Store in the refrigerator in an airtight container. Keeps for about 2 weeks.
- Make the maple vanilla iced coffee (and be happy)
- Fill a large glass with ice. Pour iced coffee concentrate over the top. Drizzle in maple syrup and add a splash of half-and-half if desired. Stir and serve with a straw.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
Have you ever tried Grade B maple syrup? It’s my newest obsession. It makes regular maple syrup taste like water. It is AMAAAZING. Although I’m not much of a coffee drinker, infusing vanilla into maple syrup is definitely something I can get behind. Delicious!
Oh my gosh yes, and you’re totally right! It just takes maple syrup to a whole different level. It’s like … the best liquid candy ever. Except better. 😉
Umm, this sound delicious!!! Great idea! Thanks for sharing!!!
Thanks so much, and thanks for visiting!
When my husband and I moved from the east coast to Oregon I sat in the passenger seat with a gallon of pure maple syrup from Vermont in my lap. We didn’t have room for it anywhere and there was NO way I was leaving it behind! This sounds delicious and refreshing.
This looks so refreshing! I want one now! But I’m out of maple syrup. Pinning for later.
Maples syrup would go so well with iced coffee! This will especially be a great treat in the summer, when the temperatures are up!
Totally going to be making this this summer! Yummy.
This looks lovely!
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This is joshs favorite drink! And really, Maple Vanilla makes everything better. I had featured U in the post of Beat The Summer Heat With These 7 Homemade Iced Coffee on AllFreshRecipes, if u have any other Eats want to be featured. let me know.
Hi Sarah! Thanks so much for featuring me – I am honored!
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Couple of Q’s – my syrup thickened quite a bit once it cooled. It was thicker than before I began…did you experience this as well?
Also – when you determine how long it will keep in the fridge, what factors do you use? I’ve noticed some of your syrups say 1 week while others say 2. I’m guessing it may be a flavor thing, not necessarily that it will “go bad”, right? Thanks! 🙂
Looks delicious. I’d been hunting everywhere for suggestions for may like vanilla -infused maple syrup with vanilla beans. But WHY do you give it a 2-week shelf life in the fridge? Â Maple syrup and vanilla will both last indefinitely.Â