When the air turns crisp and the leaves start to fall, there’s nothing more comforting than a cozy, nutty cup of coffee. This Maple Pecan Coffee Syrup brings the warmth of roasted pecans and rich maple sweetness right to your mug—no café trip required. Stir it into hot or iced coffee, elevate your lattes, or drizzle over pancakes and French toast.
Why You’ll Love It
- Naturally sweetened with pure maple syrup—no artificial flavors.
- Rich, nutty depth from toasted pecans (your kitchen will smell amazing).
- Quick + easy—about 20 minutes, minimal cleanup, big flavor payoff.
Maple Pecan Coffee Syrup Recipe
Yield: ~1⅔ cups • Prep: 5 min • Simmer: 10–12 min • Total: ~20 min
Ingredients
- 1 cup pure maple syrup (Grade A dark for bold flavor)
- ½ cup brown sugar
- 1 cup water
- ½ cup pecans, roughly chopped (toast for deeper flavor)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- Pinch of sea salt
Directions
- Toast the pecans: In a dry skillet over medium heat, toast chopped pecans until fragrant (3–5 minutes).
- Make the base: In a small saucepan, combine maple syrup, brown sugar, and water. Heat gently, stirring until the sugar dissolves.
- Infuse: Stir in toasted pecans and simmer on low for 10–12 minutes.
- Finish: Remove from heat; stir in vanilla, cinnamon (if using), and a pinch of salt.
- Strain & store: Strain through a fine mesh sieve or cheesecloth (press to extract flavor). Cool, then transfer to a clean glass bottle or jar. Refrigerate up to 2 weeks. Shake before use.
Serving: Add 1–2 tbsp to hot coffee, iced coffee, or lattes. Also incredible over pancakes, waffles, or vanilla ice cream.
Perfect Coffee Pairings
Match your homemade syrup with one of our seasonal favorites for a café-quality cup at home:
Barista Tips
- Silky-smooth syrup: Strain twice for a café-style finish.
- Iced latte ratio: 2 tbsp syrup + 1 shot espresso + ice + 6–8 oz milk.
- Hot latte ratio: 2 tbsp syrup + 1–2 shots espresso + 8–10 oz steamed milk.
- Garnish: Add crushed pecans and a light maple drizzle for an aesthetic finish.
FAQ
How long does it last?
Up to 2 weeks in the refrigerator in a clean, sealed bottle. Shake before each use.
Can I make it dairy-free?
Yes—this syrup is naturally dairy-free. Pair with oat or almond milk for dairy-free lattes.
Do I have to toast the pecans?
It’s optional, but toasting intensifies the nutty flavor and aroma—highly recommended!
Brew the perfect fall cup with our seasonal coffees: