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Maple Pecan Coffee

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This cozy maple pecan coffee blends strong brewed coffee or espresso with creamy homemade pecan milk, real maple syrup, and a hint of vanilla for the ultimate fall drink. It’s quick, easy, and perfect for chilly mornings or impressing guests at brunch.

Ingredients

Scale
  • 6 oz (180 ml) strong brewed coffee or 2 shots (2 oz / 60 ml) espresso
  • 3/4 cup (180 ml) milk of choice (whole, almond, oat, cashew, or half-and-half)
  • 2–3 tbsp (15–25 g) pecans, toasted and chopped
  • 1–2 tbsp (15–30 ml) pure maple syrup, to taste
  • 1/2 tsp (2.5 ml) vanilla extract
  • Pinch of sea salt (optional)
  • Optional toppings: whipped cream, extra toasted pecans, additional maple syrup drizzle, dash of cinnamon or nutmeg

Instructions

  1. Toast the Pecans (3–5 minutes): Heat a small skillet over medium heat. Add 2–3 tablespoons of chopped pecans and toast, stirring often, until fragrant and golden brown. Remove from heat and let cool slightly.
  2. Blend the Pecan Milk (2–3 minutes): In a blender, combine toasted pecans, 3/4 cup milk of choice, and a pinch of sea salt. Blend on high for 1–2 minutes until smooth and creamy. Let sit for 5 minutes if needed, then blend again.
  3. Strain the Mixture (1 minute): Pour the pecan-milk blend through a fine mesh strainer or cheesecloth into a small saucepan. Press to extract as much liquid as possible. Discard or save the pecan pulp.
  4. Heat the Milk and Add Maple (2–4 minutes): Set the saucepan over medium-low heat. Stir in maple syrup and vanilla extract. Warm gently until steaming but not boiling, whisking occasionally. Taste and adjust sweetness as desired.
  5. Brew Your Coffee (while milk heats): Brew 6 oz strong hot coffee or pull 2 shots of espresso. Pour into your favorite mug.
  6. Combine & Froth (1 minute): Pour the hot maple pecan milk into the mug with coffee. Froth with a milk frother or whisk, or shake in a mason jar for extra foam.
  7. Top & Serve (1–2 minutes): Garnish with whipped cream, extra toasted pecans, a drizzle of maple syrup, and a dash of cinnamon or nutmeg if desired. Serve immediately.

Notes

For a vegan version, use non-dairy milk and plant-based whipped cream. Toasting the pecans is key for flavor. Adjust maple syrup to taste. Pecan milk can be made ahead and stored in the fridge for up to 2 days. For iced coffee, chill all components and serve over ice. Leftover pecan pulp can be added to oatmeal or baking.

Nutrition

Keywords: maple pecan coffee, fall coffee recipe, homemade coffee, maple syrup, pecan milk, cozy drinks, autumn beverage, gluten-free coffee, vegan coffee option

Find it online: https://lemonydrinks.com/maple-pecan-coffee-recipe-easy-homemade-fall-drink-youll-love/