In a medium bowl or carafe, combine half & half, heavy cream, pure maple syrup, ground cinnamon, and a pinch of flaky sea salt. Using a handheld milk frother, whip the mixture for about 1 minute until it thickens and forms a creamy foam.

Brew your cold brew coffee using your preferred method. Allow it to steep for at least 12 hours in your refrigerator, then strain through a fine mesh sieve or coffee filter.

Fill a tall glass with ice, then pour in the chilled cold brew coffee until it’s roughly three-quarters full. Gently layer the whipped maple cream foam on top.

Sprinkle a dash of ground cinnamon and a pinch of flaky sea salt over the foam before serving.