I can’t believe this maple brown butter cold brew tastes like a pricey coffee shop splurge without the coffee shop price. One sip and it feels almost too good to be homemade.

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I am obsessed with this maple brown butter cold brew because it tastes like the pricey cafe drink I want on a random Tuesday, without the ridiculous tab. The cold brew concentrate keeps it bold and smooth, while pure maple syrup brings that deep, caramel-like sweetness I cannot stop thinking about.

And then there is that nutty brown butter flavor. Ridiculous.

I love how it feels fancy but still totally doable, like something I would happily sip in sweatpants while pretending my kitchen is a coffee shop. But honestly, I mostly adore the buttery finish and clean maple bite aftertaste.

Ingredients

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Cold brew concentrate brings bold coffee flavor without that sharp, bitter hot-coffee bite.
Coarsely ground coffee works if you’re making it from scratch, and it tastes fresher.
Unsalted butter gets nutty and cozy, basically the whole reason this drink feels special.
Pure maple syrup adds real sweetness, not that fake candy vibe.
Milk smooths everything out, so it’s creamy but still easy to sip.
Oat milk is great here because it’s naturally sweet and super coffee-shop friendly.
Heavy cream makes it richer, like dessert, but you can totally skip it.
Vanilla extract adds warmth and makes the maple taste even better.
Plus, flaky sea salt keeps the sweetness in check and adds a tiny pop.
Ice cubes make it cold, crisp, and honestly way more refreshing.

Ingredient Quantities

2 cups cold brew concentrate

or 1 cup coarsely ground coffee and 4 cups cold water (to make cold brew)

4 tablespoons unsalted butter

3 tablespoons pure maple syrup

1 cup milk or milk alternative (whole milk, oat milk, or your choice)

1/4 cup heavy cream (optional, for richer texture)

1/2 teaspoon vanilla extract

Pinch of flaky sea salt

Ice cubes, as needed for serving

How to Make this

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1. If you need to make cold brew: combine 1 cup coarsely ground coffee with 4 cups cold water in a jar, stir, cover, and steep in the fridge for 12 to 18 hours, then strain; otherwise have 2 cups cold brew concentrate ready.

2. In a small saucepan over medium heat, melt 4 tablespoons unsalted butter and cook, stirring frequently, until it foams and the solids turn golden brown and smell nutty, about 5 to 7 minutes; remove from heat immediately to prevent burning.

3. Stir 3 tablespoons pure maple syrup into the warm brown butter until fully combined, then let cool for a few minutes.

4. In a measuring cup or small bowl, whisk together 1 cup milk or milk alternative, 1/4 cup heavy cream if using, and 1/2 teaspoon vanilla extract until smooth.

5. Add the maple brown butter mixture to the milk mixture and whisk or blend briefly to emulsify and create a silky pourable sauce.

6. If using cold brew concentrate, dilute it to taste with water or more milk; a typical ratio is 1 part concentrate to 1 part water for a balanced strength, or use 2 cups prepared cold brew as is for a stronger base.

7. Fill two glasses with ice cubes, divide the cold brew between them, and pour the maple brown butter milk mixture over the top.

8. Sprinkle a pinch of flaky sea salt over each drink and gently stir to combine.

9. Taste and adjust sweetness or richness by adding more maple syrup or cream if desired, then serve immediately.

Equipment Needed

1. Large jar or pitcher with lid (for steeping cold brew)
2. Fine mesh sieve or coffee filter and a second container for straining
3. Small saucepan (for browning butter)
4. Silicone spatula or wooden spoon (for stirring and scraping)
5. Measuring cups and spoons (1 cup, 1/4 cup, tablespoons, 1/2 teaspoon)
6. Whisk or small handheld blender (to emulsify the milk and brown butter)
7. Two tall serving glasses and ice scoop or tongs
8. Small spoon for tasting and finishing with flaky sea salt

FAQ

Can I make the brown butter ahead of time? Yes. Brown the butter, cool to room temperature, then refrigerate in an airtight container up to 5 days. Gently warm or whisk before using if it solidifies.

How do I make cold brew from grounds? Combine 1 cup coarsely ground coffee with 4 cups cold water, steep in the fridge 12 to 18 hours, then strain through a fine mesh sieve or cheesecloth to yield about 2 cups concentrate.

Can I skip the heavy cream or use a dairy free option? Yes. Omit the heavy cream for a lighter drink, or swap milk and cream for a richer plant based creamer or oat cream to keep it dairy free.

What is the best way to brown butter for this recipe? Melt butter in a light colored pan over medium heat, swirl frequently as foam forms and solids turn golden brown and smell nutty, then remove from heat immediately to avoid burning.

How should I serve the Maple Brown Butter Cold Brew? Fill a glass with ice, pour 2 parts cold brew concentrate to 1 part milk mixture (adjust to taste), add maple brown butter, stir and top with a pinch of flaky sea salt.

How long will leftovers keep and how do I store them? Store mixed cold brew in a sealed container in the fridge up to 3 days. If separated, shake or stir to recombine before serving.

Maple Brown Butter Cold Brew Recipe Substitutions and Variations

Cold brew concentrate: strongly brewed chilled coffee, double-strength French press coffee cooled, chilled espresso or cold-brewed tea for a caffeine-light option
Unsalted butter: vegan butter or plant-based spread, ghee for nutty richness, coconut oil for subtle coconut notes
Pure maple syrup: honey, agave nectar, light brown sugar dissolved in warm water
Milk or milk alternative: almond milk, oat milk, whole milk, cashew milk for creamier texture

Pro Tips

1. Brown the butter slowly and watch it closely. Once it starts foaming and you see golden specks, pull it off the heat immediately. Residual heat keeps cooking it fast, so transfer to a cool bowl to stop it from burning.

2. Emulsify the maple brown butter into the milk with a small whisk or an immersion blender for the silkiest texture. If it looks separated, a quick high speed blend for 5 to 10 seconds brings everything back together and gives a glossy pourable sauce.

3. Taste the cold brew before you finish the drink. Cold brew strength varies a lot, so dilute to your preference. If your concentrate is robust, dilute with a little extra milk rather than water to keep the drink creamy.

4. Use a flaky sea salt and add it sparingly. A light sprinkle brightens the maple and brown butter notes without making the drink taste salty. For an extra treat, warm a spoon, press it to the surface to melt the very top a little, then sprinkle the salt so it dissolves into that first sip.

Maple Brown Butter Cold Brew Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I can’t believe this maple brown butter cold brew tastes like a pricey coffee shop splurge without the coffee shop price. One sip and it feels almost too good to be homemade.

Servings

servings

Calories

461

kcal

Equipment: 1. Large jar or pitcher with lid (for steeping cold brew)
2. Fine mesh sieve or coffee filter and a second container for straining
3. Small saucepan (for browning butter)
4. Silicone spatula or wooden spoon (for stirring and scraping)
5. Measuring cups and spoons (1 cup, 1/4 cup, tablespoons, 1/2 teaspoon)
6. Whisk or small handheld blender (to emulsify the milk and brown butter)
7. Two tall serving glasses and ice scoop or tongs
8. Small spoon for tasting and finishing with flaky sea salt

Ingredients

2 cups cold brew concentrate
or 1 cup coarsely ground coffee and 4 cups cold water (to make cold brew)
4 tablespoons unsalted butter
3 tablespoons pure maple syrup
1 cup milk or milk alternative (whole milk, oat milk, or your choice)
1/4 cup heavy cream (optional, for richer texture)
1/2 teaspoon vanilla extract
Pinch of flaky sea salt
Ice cubes, as needed for serving

Directions

If you need to make cold brew: combine 1 cup coarsely ground coffee with 4 cups cold water in a jar, stir, cover, and steep in the fridge for 12 to 18 hours, then strain; otherwise have 2 cups cold brew concentrate ready.
In a small saucepan over medium heat, melt 4 tablespoons unsalted butter and cook, stirring frequently, until it foams and the solids turn golden brown and smell nutty, about 5 to 7 minutes; remove from heat immediately to prevent burning.
Stir 3 tablespoons pure maple syrup into the warm brown butter until fully combined, then let cool for a few minutes.
In a measuring cup or small bowl, whisk together 1 cup milk or milk alternative, 1/4 cup heavy cream if using, and 1/2 teaspoon vanilla extract until smooth.
Add the maple brown butter mixture to the milk mixture and whisk or blend briefly to emulsify and create a silky pourable sauce.
If using cold brew concentrate, dilute it to taste with water or more milk; a typical ratio is 1 part concentrate to 1 part water for a balanced strength, or use 2 cups prepared cold brew as is for a stronger base.
Fill two glasses with ice cubes, divide the cold brew between them, and pour the maple brown butter milk mixture over the top.
Sprinkle a pinch of flaky sea salt over each drink and gently stir to combine.
Taste and adjust sweetness or richness by adding more maple syrup or cream if desired, then serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.