Ice or coffee ice cubes
1 cup cold-brewed iced coffee concentrate
2 Tbsp. maple-vanilla syrup (recipe below)
Half-and-half if desired
Maple Vanilla Syrup:
1 cup Anderson’s Pure Maple Syrup
1 vanilla bean, sliced open vertically and seeds scraped
2 tsp. vanilla extract
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.
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.
– Courtesy of KitchenTreaty.com