Maple Pecan Coffee Creamer
Real maple syrup and toasted pecans steeped into a smooth vanilla cream base for a warm, nutty homemade coffee creamer.
🍽 14 servings
⏱ Prep: 5 min
🔥 Cook: 10 min
⏰ Total: 30 min
📊 Easy
Vegetarian
Ingredients
- 1 cup cup Whole milk
- 3/4 cup cup Heavy cream
- 1/3 cup cup Pure maple syrup
- 1/3 cup cup Chopped pecans
- 1 tsp tsp Pure vanilla extract
- small pinch pinch Kosher salt
Instructions
- Add chopped pecans to a dry saucepan over medium-low heat. Toast for approximately 2-3 minutes, stirring frequently, until fragrant.
- Reduce heat to low. Add milk, cream, maple syrup, and salt. Warm gently until steaming but not boiling.
- Remove from heat. Cover. Allow pecans to steep for 15 minutes.
- Pour through a fine-mesh strainer. Press gently on the pecans to extract the flavored liquid without forcing solids through the strainer.
- Stir vanilla into the strained creamer. Cool completely. Transfer to a clean jar or bottle. Refrigerate. Shake before using.
Nutrition
75 cal/serving
1g protein
9g carbs
4g fat
Chef's Notes
Yield: About 1 3/4 cups. Serving size: 2 tablespoons. Use pure maple syrup rather than pancake syrup. The pecans are used to infuse real nut flavor rather than relying on artificial pecan extract. Contains tree nuts. Storage: Refrigerate up to 7 days. Shake before using. Keep refrigerated. Discard if odor, texture, or appearance changes unexpectedly. Dairy-free variation: Substitute oat milk and a neutral dairy-free creamer for the milk and cream.