Cinnamon Maple Pecan Coffee Recipe

This cinnamon maple pecan coffee is a terrific homemade flavored coffee you’ll love. Hot and spiced, it’s the perfect way to upgrade your morning cup. Great with a healthy breakfast or for a morning snack with a baked treat. With the natural sweetness of maple syrup and the comforting aroma of cinnamon, this recipe offers a delightful seasonal twist: a simple and indulgent treat!

Why You’ll Love This Coffee

This homemade coffee is flavored with cinnamon, rum (or vanilla if you prefer) extract, and toasted pecans and sweetened with a touch of maple syrup. Unlike pecan coffee drinks at popular coffee shops, this one is not high in sugar, and you can even make it sugar-free easily if you want. Plus it costs much less to make at home.

You can make it from ingredients you probably have on hand, without coffee pods that are generally not freshly ground, messy to recycle, probably not recycled, plus pricey.

And this coffee has a natural nutty flavor instead of the artificial flavors generally found in flavored ground coffee beans. I like to make it with freshly ground coffee.

Coffee, in moderation, has some beneficial health properties from its polyphenols and caffeine – read more in this article from Today,com: What is the healthiest coffee?

• Pecans, halves or chopped, shelled – you can substitute walnuts or almonds if you prefer.
• Coffee grounds – I like using freshly ground coffee, and find a fair trade, single country origin coffee at Aldi for a reasonable price. Coffees from Honduras and Peru are good. Or look for a local coffee roaster.
• Ground cinnamon
• Rum or vanilla extract – be careful to pour out just a drop.
• Filtered water
• Vanilla oat creamer, or another neutral flavor or favorite non-dairy creamer or milk.
• Maple syrup – you could substitute agave nectar, honey if you like, or another sweetener.

How to Make Cinnamon Maple Pecan Coffee

• Toast the pecans in a nonstick skillet over medium heat, stirring occasionally, for five minutes. Or toast them in the oven at 400℉ for five minutes.

• Chop the pecans finely. Add the ground coffee, chopped pecans, cinnamon, and rum extract to the coffeemaker basket. Add the water to the coffee maker and brew the coffee.
• Stir in the maple syrup and oat creamer.

Can You Make this Into Protein Coffee?

Sure, just add a scoop of your favorite vanilla or even chocolate protein powder and some warm soy or other high protein plant-based milk.

Tips for the Making This Recipe

• Use your preferred ratio of ground coffee to water. I like two tablespoons or eight grams for 80 ounces of water.
• For a lower sugar/calorie version, you can use stevia in place of the maple syrup and/or choose an unsweetened plant-based creamer or milk.
• This coffee can also be made as a latte: add warm plant-based milk instead of the oat creamer, froth the milk if desired, and consider decreasing the water to brew the coffee to six ounces.
• Consider using an insulated mug or bottle if you won’t be drinking it quickly.
• Or pour it over ice for iced coffee.
• You can multiply this recipe by the serving needed for a larger coffee maker.
• I would not recommend storing leftover coffee because it will lose some of its flavor when reheated.

What to Serve with This Coffee

• Ultimate High Protein Breakfast Burritos
• Vegan Gingerbread Banana Waffles
• Banana Sourdough Pancakes with Walnuts (Vegan)
• Pumpkin Spice Quinoa Waffles with Pecans
• Vegan Banana Bread with Dark Chocolate Chunks