Ingredients
Equipment
Method
- 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.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based on mainly the USDA Nutrient Database. It uses soy creamer and does not include the pecans.
Use your preferred ratio of ground coffee to water. I like 2 tablespoons or 8 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.
