Description
A cozy, five-step autumn drink that combines smooth cold brew coffee with toasted pecans, pure maple syrup, and vanilla for a naturally sweetened, low-acid beverage perfect for fall mornings.
Ingredients
Scale
- 2 cups (480ml) Cold Brew Coffee (or concentrate diluted with water/milk)
- 1/2 cup (120ml) Whole Milk or Oat Milk
- 2–3 tablespoons (30-45ml) Pure Maple Syrup (Grade B recommended)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoons (20g) Pecans, chopped
- Ice Cubes
- Whipped Cream (Optional)
Instructions
- Toast the chopped pecans in a small skillet over medium heat for 1-2 minutes until fragrant and slightly darkened. Remove from heat and let cool.
- In a highball or rocks glass, combine the cold brew coffee, maple syrup, vanilla extract, and cinnamon. Stir well to dissolve the syrup.
- Fill the glass to the top with ice cubes.
- Slowly pour the milk over the ice. For a layered effect, pour over the back of a spoon; otherwise, stir to combine.
- Top with the toasted pecans and a pinch of cinnamon. Add whipped cream if desired. Serve immediately.
Notes
Toast pecans carefully as they burn quickly. Use Grade B maple syrup for a stronger flavor that stands up to the coffee. The coffee base can be made up to 3 days in advance and stored in the fridge. Do not add milk until serving time to prevent spoilage.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 glass (16 oz)
- Calories: 180
- Sugar: 18
- Sodium: 60
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: fall recipe, cold brew, maple pecan, autumn drink, iced coffee, easy breakfast, dairy-free option, seasonal beverage