A batch of strong brewed coffee is sweetened with pure maple and butter pecan syrup, cream of your choice is swirled through this frothy brew and poured over coffee ice cubes--game changer!!
Brew strong coffee whatever method you like. (I've tried them all....drip, pour-over, French press, Aeropress,) Let the coffee come to room temperature. * Once the coffee has cooled down, pour into a ice cube tray and freeze. (see note.)
Fill the shaker (cocktail or mason jar) with regular ice and syrups. Then pour warm coffee over the ice,
Secure the lid on the shaker, and shake vigorously for 15 seconds.
Add coffee ice cubes to your serving glass and pour the iced coffee to your serving glass straining out the regular ice. Add a splash of cream if desired. Drink up!
*I use leftover coffee for my ice cubes, so I always have coffee cubes on hand. If you want to make this recipe right away, you'll need to make the ice cubes a head of time. Make a stockpile of coffee ice cubes. (They are great not only in iced coffee, but try them in Baileys or Smoothies!)
*For dairy free, use a non-dairy creamer such as coconut or almond milk.