If you love the warm, nutty flavors of maple and pecans, this Homemade Maple Pecan Coffee Creamer will transform your morning coffee into a cozy, café-style experience. It’s smooth, creamy, naturally sweetened, and free from artificial flavors or preservatives—way better than store-bought creamers!
The best part? It’s incredibly easy to make in just 10 minutes, and you can adjust the sweetness and creaminess to your liking.
Let’s get started!
What You’ll Need
Ingredients:
- 1 cup whole milk (or unsweetened almond, oat, or coconut milk for dairy-free)
- 1 cup heavy cream (or half & half for a lighter version)
- ⅓ cup pure maple syrup (adjust to taste)
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (enhances flavors)
- ¼ teaspoon cinnamon (optional, for warmth)
Tools:
- Small saucepan
- Whisk
- Fine mesh strainer or cheesecloth
- Measuring cups and spoons
- Glass jar or bottle for storage
Pro Tips
- Use real maple syrup. Avoid artificial pancake syrups for the best flavor.
- Toast the pecans first for a deeper, richer nutty flavor.
- Strain well. This removes pecan bits for a smooth creamer.
- Shake before use. Natural separation occurs—just give it a good shake!
- For extra creaminess, blend the mixture before straining.
Substitutions and Variations
- Dairy-Free Option: Use full-fat canned coconut milk instead of heavy cream.
- Sugar-Free Version: Replace maple syrup with a sugar-free syrup or monk fruit sweetener.
- Extra Nutty Flavor: Add ¼ teaspoon pecan extract for a stronger pecan taste.
- Thicker Creamer: Use 2 cups of half & half instead of milk and cream.
How to Make It
1. Toast the Pecans
In a small saucepan over medium heat, toast the chopped pecans for 3–4 minutes, stirring occasionally, until fragrant.
2. Simmer the Creamer
Add the milk, heavy cream, maple syrup, salt, and cinnamon (if using) to the saucepan with the pecans. Stir well and let it simmer on low for 5 minutes to infuse the flavors. Do not boil.
3. Strain and Add Vanilla
Remove from heat and strain the mixture through a fine mesh sieve or cheesecloth to remove the pecan pieces. Stir in the vanilla extract.
4. Bottle and Store
Pour the creamer into a glass jar or bottle and let it cool before sealing and refrigerating.
Leftovers and Storage
- Refrigerate: Store in an airtight container for up to 7 days.
- Shake before use, as ingredients may naturally separate.
- Freeze: Pour into an ice cube tray for up to 3 months—perfect for iced coffee!
How to Use Maple Pecan Coffee Creamer
- Hot Coffee: Add 1–2 tablespoons to your morning cup for a rich, nutty sweetness.
- Iced Coffee: Stir into chilled coffee with ice for a refreshing maple pecan twist.
- Lattes & Cappuccinos: Froth the creamer and pour over espresso for a luxurious homemade latte.
- Dessert Drizzle: Use it over pancakes, waffles, or oatmeal for extra flavor.
Conclusion
This Homemade Maple Pecan Coffee Creamer brings a warm, nutty, and sweet touch to your coffee routine. Whether you love hot or iced coffee, this simple and natural creamer is the perfect way to add cozy fall-inspired flavors to every sip!
Try it out and let me know how it turned out! Did you add any fun twists? Enjoy your homemade coffee upgrade! ☕🍁🥜✨
