Maple Pecan Cold Brew
I whip up this gem on lazy Sundays when I’m pretending I’m a coffee snob and not just another tired soul. It's my go-to for when I need that perfect blend of indulgence and caffeine, especially when I’m lounging around pretending my life is a Pinterest board. Trust me, your mornings will thank you.
Ingredients
Cold Brew:
- 1 cup coarsely ground coffee beans
- 4 cups cold filtered water
Maple Pecan Syrup:
- 1/2 cup pure maple syrup none of that fake stuff, okay?
- 1/4 cup water
- 1/4 cup chopped pecans toasty goodness
- 1/2 teaspoon vanilla extract
To Finish:
- Ice cubes the more, the merrier
- Whipped cream optional, but it's like the cherry on top
- Extra chopped pecans for garnish because you’re extra
Instructions
- Brew the Cold Brew: Combine coarsely ground coffee beans and cold, filtered water in a large jar. Stir, cover, and let it steep in the fridge for 12 hours. It’s like the slowest, most patient coffee-making process ever, but it’s worth it.
- Strain the Cold Brew: After 12 hours, strain the coffee through a fine mesh strainer or coffee filter into a clean container. You now have cold brew that’s ready for some maple-pecan magic.
- Make the Maple Pecan Syrup: In a small saucepan, mix maple syrup and water. Heat over medium heat until it starts to simmer. Add chopped pecans and cook for a few more minutes until the pecans are toasty and the syrup is slightly thickened. Remove from heat and stir in vanilla extract. Let it cool.
- Assemble the Drink: Fill a glass with ice cubes, pour in your cold brew until it's about two-thirds full, and stir in a generous amount of maple pecan syrup. Adjust the sweetness to your liking—nobody’s judging here.
- Garnish (If You’re Feeling Fancy): Top with whipped cream and extra chopped pecans. Snap a pic for Instagram (because, duh), then enjoy!