5 Southern Pecan Coffee Recipes To Wow Your Taste Buds Throughout The Fall Season

The fall season is in full swing, and for many this means our aprons get a little more use this time of year.

Cakes, pies, muffins, crisps, and cookies complete with sweet and creamy pumpkin, tart, baked, spiced apples, rich and naturally sweet maple, and another ingredient and flavor that I personally believe sets each and every one of the aforementioned components of any dessert apart from the rest…pecans!

Pecans have a natural sweetness, rich nuttiness, and a distinct buttery flavor that make this nut a perfect companion for not only baked goods, both sweet and savory, but a wonderful coffee mug mate as well.

So, we’re tying our apron strings today in preparation for a delightful line up of decadent, delicious fall coffee recipes featuring our Southern Pecan Coffee.

This flavored selection is made by taking our beloved medium roasted, single origin, shade and elevation grown, specialty Arabica coffee beans and infusing these freshly roasted beans with natural pecan extracts, elevating our already magnificent brew with a touch of buttery, nutty, and subtly sweet goodness.

And, in honor of this tasty ingredient, we’d like to get your input on an age-old debate.

You know the one…

Is it, pe-can? Or do you pronounce it, pee-can?

Do you say, pe-kahn? Or have you always known this nut as a pee-kahn?

We’d love to know which recipe below is your favorite, and how you pronounce this buttery, sweet nut. So, be sure to try one, many, or all of the recipes, and let us know which you like best along with your personal pronunciation of one of the most fall-treat-enhancing nuts out there!

I’m not sure if I can pick just one recipe from this list, so my vote is for the Maple Pecan Madness which ties with the Southern Pecan Shots in my book. And, I’m from the midwest, so I’ve always known this, my favorite of all nuts, as a pe-kahn.

Happy Fall! Enoy!

5 Southern Pecan Coffee Recipes

1- The Nutty Pumpkin

When I bake, I have come so accustomed to including pecans in any pumpkin desserts, that I scarcely remember what any pumpkin treat tastes like without this nutty companion.

The near creaminess and rich buttery notes of pecans with the smooth (and truly creamy) texture of pumpkin works together so well in almost any treat…including coffee!

Thankfully, this cozy, subtly sweet fall treat only includes whole, real food, healthy ingredients, all of which combine to create an amazing autumn-themed latte.

Ingredients

• 6 ounces freshly brewed Lifeboost Southern Pecan Coffee
• ⅓ cup non dairy milk of choice (I used oat milk here, and it was creamy and delicious.)
• 3 tablespoons pecans
• 2 medjool dates
• 2 tablespoons organic pumpkin puree
• 1 teaspoon ground ceylon cinnamon (or pumpkin pie spice)

Instructions

• Add milk, pecans, and dates to a small saucepan and heat over medium-low heat until the milk is warmed. Once the milk is warmed through, keep the mixture on low heat, stirring continually for a few minutes. What you’re trying to do here is not only heat the milk, but incorporate the flavors of the dates and pecans into the milk while also softening up these ingredients prior to blending.
• Brew coffee, then set aside briefly.
• Add warmed milk with dates and pecans, coffee, pumpkin puree, and cinnamon (or pumpkin pie spice) to a high powered blender and blend on high for roughly one minute or until the mixture is fully blended, creamy, and frothy.
• Pour into your favorite mug, and enjoy!

2- Maple Pecan Madness

Pumpkin and apple aren’t the only flavor stars of the fall season.

That’s right, warm, nutty pecans and rich, sweet maple syrup, especially when combined, create a cozy, fall sensation that tastily rivals those ‘classics’ any day.

Maple syrup and pecans both make an excellent addition to fall treats as they serve to highlight typical autumn flavors as well as complement the creaminess of desserts.

Try sipping this maple pecan latte alongside your favorite pumpkin and/or cinnamon treats for a flavor combination that’s out of this world!

*If you’re a cinnamon fan, I’d also recommend adding either a ¼ teaspoon of cinnamon as you prepare this latte or making the latte as-is then dusting the top with a pinch of cinnamon to really set off these yummy flavors.

Ingredients

• 4 ounces strongly brewed Lifeboost Southern Pecan Coffee
• 2-3 tablespoons maple pecan sauce (see recipe below)
• ¾ cup oat milk (or milk of your choice)
• Whipped cream, for topping
• Finely chopped pecans, for topping

Instructions

• Brew coffee, and pour into your favorite mug.
• Add maple pecan sauce, and stir to combine.
• Add oat milk to a small saucepan and heat over medium heat until warmed through.
• Add warmed milk to the coffee and stir.
• Top with whipped cream and a sprinkle of chopped pecans, enjoy!

*If you’d like to skip the whipped cream, but you still want a foamy topping, just add the milk to an electric frother (instead of adding directly to the coffee) and froth on the heated setting. Pour the frothed milk over the coffee, and enjoy!

Maple Pecan Sauce

• ½ cup pure maple syrup
• ¼ cup brown sugar
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• 2 teaspoons pure vanilla extract
• ½ cup pecan butter
• 2 tablespoons condensed milk
• 1 pinch of salt

Add maple syrup, brown sugar, heavy cream, and butter to a medium saucepan and warm over medium heat, stirring with a wooden spoon, until the sugar is fully dissolved. Turn the heat up to medium-high and cook for roughly 4 minutes, stirring frequently. (You want to make sure the mixture doesn’t burn on the bottom of the pan, so you’ll need to allow the spoon to “scrape” the bottom of the pan as you stir.) When the mixture is thick enough to coat the back of the spoon, it is done.

Remove the mixture from the heat, and stir in vanilla, pecan butter, condensed milk, and salt. You can use this immediately to make your latte, then allow the leftover sauce to cool before storing in an airtight container in the refrigerator for up to two weeks.

3- Blissful Butter Pecan

Butter pecan ice cream. Butter pecan cake with brown sugar cream cheese frosting. Butter toffee pecan cookies.

Mmmm…all these treats utilize the rich, sweet, and buttery natural flavors found in one amazing nut, the pecan. This nut, combined with melted butter and heavy cream, milk, or cream cheese brings delightful flavors for just about any dessert.

But, you haven’t truly enjoyed butter pecan until you’ve sampled this incredible flavor pairing in a cup of coffee…hot or iced!

Here you’ll be making your own butter pecan coffee creamer that you can use in the recipe below or simply as an addition to your daily hot or cold brew, transforming your cup from ordinary to outstanding!

Ingredients

• 8 ounces freshly brewed (or cold brewed for an iced coffee) Lifeboost Southern Pecan Coffee
• 2 tablespoons butter pecan creamer (see recipe below)
• 4 ounces grass fed organic whole milk (or milk of your choice)
• 1 tablespoon pure maple syrup

Instructions

• Brew coffee, pour into a large mug.
• Stir butter pecan creamer into coffee, and set aside.
• Add milk and maple syrup to an electric frother and froth on the heated setting.
• Top coffee with frothed, sweetened milk, and enjoy!

*For an iced coffee, simply add ice to a tall glass, then top with 8 ounces of cold brew. Stir the butter pecan creamer into the cold brew. Add milk and maple syrup to an electric frother and froth on the cold setting. Top prepared iced coffee with the cold foam, and enjoy!

Butter Pecan Coffee Creamer

• 4 tablespoons unsalted butter, melted
• 1 cup chopped pecans
• 4 cups lukewarm filtered water
• 1 can (14 ounces) sweetened condensed milk
• One pinch of salt
• 1 tablespoon real vanilla extract

Add pecans, butter, water, salt, and vanilla to a high powered blender. Blend on high until smooth. Strain the mixture through a cheesecloth or fine mesh strainer. Add the strained mixture to a large saucepan. Stir in sweetened condensed milk, then heat over low heat until fully combined.

Once combined, pour into a glass container and store in the refrigerator for up to a week.

4- Southern Pecan Shots

I love entertaining guests all throughout the year, but my absolute favorite time to gather with friends and family is in the fall.

I’m not sure if it’s the weather, the cozy, warm, and delicious food offerings, or simply the warmth of a full house this time of year, but there’s just something different about entertaining guests in the fall and winter months.

And, entertaining presents the perfect opportunity to prepare a tasty coffee cocktail to share with your friends.

This super easy, creamy, sweet, and incredibly delicious coffee cocktail comes in a small but tasty package, and trust me, you and your guests are gonna love it!

In fact, the last time I served up these shots I had so many people asking for the recipe, I decided to make up little recipe cards to sit out on the serving table for this year’s gathering.

*This recipe makes enough for 5+ shots, depending on shot size. So, you’ll obviously want to make several batches to serve a crowd.
*For a sweeter sip, try substituting praline pecan liqueur for the butter pecan liqueur.

Ingredients

• 4 ounces cold brewed Lifeboost Southern Pecan Coffee
• 4 ounces butter pecan liqueur
• 2 ounces Kahlua
• ice

Instructions

• Add all ingredients to a cocktail shaker.
• Shake well, then strain into individual shot glasses. Enjoy!

5- Caramel Pecan Carnival

When I think of a carnival, I think of two events folks in Southeastern Indiana know as the Pumpkin Show and the Farmer’s Fair.

Each year, the last week of September is ripe with festivities as the town of Versailles, IN hosts a ferris wheel, bumper cars, a gigantic slide, and many other rides, games, fair foods, week-long events featuring all things pumpkin, including the crowning of a king, queen, and of course, a parade to finish off the week’s festivities.

The very next week, only a few towns over in Aurora, IN, the Farmer’s Fair takes place in similar fashion, with similar rides, events, highlights, crownings, foods, and the culminating parade.

Each week is filled with smiles and laughter from adults and children alike, and while neither fair rivals a state-wide event when it comes to food selections, you’re guaranteed to find plenty of sugary sweet, even sticky, treats throughout both celebrations in this cozy season.

Two of my favorite treats from these events were caramel popcorn and caramel apples. Both showcasing the dark, rich, sweetness of homemade caramel.

And now, as an adult, one of my favorite ways to enjoy this rich and sweet confection for a weekend treat is stirred into a hot cup of coffee. But, what would undoubtedly enhance and balance those sugary caramel flavors is the addition of buttery, nutty, pecans!

So, for our final recipe today, we’re bringing you a drink fit for a carnival, a delicious treat you can savor all season long.

Ingredients

• 8 ounces freshly brewed Lifeboost Southern Pecan Coffee
• 1-2 tablespoons caramel pecan syrup (see recipe below)
• ¼ cup half and half
• Chopped pecans, for topping
• Caramel sauce, for topping

Instructions

• Brew coffee, and set aside.
• Add half and half and caramel pecan syrup to a small saucepan and heat over low heat just until warmed through. Add the mixture to a glass jar and froth using a handheld frother until it’s smooth and the liquid has nearly doubled in size (roughly 20-30 seconds for a stiffer foam).
• Add coffee to your favorite mug, and top with the caramel pecan foam.
• Drizzle with a little caramel sauce and a sprinkle of chopped pecans, and enjoy!

*Feel free to lighten this up by using your preferred non-dairy milk choice in place of the half and half. Just remember that some milks don’t froth as well as others. This may mean that you’re not able to achieve a stable foam, but this won’t affect the flavor of your drink.

Caramel Pecan Syrup

• 1 cup brown sugar, divided
• ¼ cup pecans
• 1 cup water
• ½ teaspoon real vanilla extract

Add ½ cup brown sugar and pecans to a small saucepan and heat over medium heat until pecans become slightly fragrant (this doesn’t take too long). Add water and remaining brown sugar, then stir to dissolve the sugar. Bring the mixture to just below a boil, then reduce the heat to medium-low and allow the mixture to simmer until reduced to about half. (stirring often)

Once reduced in size, remove the syrup from the heat, stir in the vanilla, and allow it to cool before straining the pecans out of the syrup. Store in an airtight container in the refrigerator for up to two weeks.

Check out Lifeboost Coffee Medium Roast.

References:

https://www.theworktop.com/breakfast-brunch-recipes/maple-pecan-latte-starbucks-copycat/

https://kalejunkie.com/pecan-pumpkin-latte/

https://www.roastycoffee.com/butter-pecan-coffee-creamer-recipe/

https://wondermomwannabe.com/caramel-pecan-syrup#recipe