A little maple syrup and pecan flavor can totally transform your coffee. You’ll learn the easy method right here. Stick around—this article is packed with more tasty creamer recipes to try next.
The Creamer
This creamer is all about that sweet maple syrup balanced with rich, nutty pecan. It’s not just for coffee either—try swirling it into oatmeal if you’re feeling adventurous.
Equipment
You really don’t need much to make maple pecan creamer at home.
- Medium saucepan: For heating and mixing everything together.
- Whisk: Helps keep things smooth.
- Blender (optional, but honestly worth it): Gets those pecans fully blended in.
- Fine mesh strainer: Catches any stubborn bits for a silky finish.
- Measuring cups and spoons: Makes life easier, trust me.
- Glass jar or bottle: For storing your fresh creamer.
Clean tools make a difference. If you’ve got a blender, use it—the texture gets creamier and you’re less likely to end up with random pecan chunks.
Ingredients
Each ingredient brings something to the table here.
- 1 cup milk (dairy or oat milk)
- 1 cup heavy cream or full-fat coconut milk
- 1/3 cup pure maple syrup
- 1/4 cup raw pecans
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of salt
Going dairy-free? Oat milk and coconut milk work great. Stick to pure maple syrup (not the fake stuff) for the best flavor. Raw pecans blend in nicely and give that signature nutty kick. Vanilla and cinnamon are there for a little extra warmth and depth.
Instructions
Here’s how to whip up a batch, no sweat.
- Combine milk, cream, maple syrup, pecans, cinnamon, and salt in a saucepan.
- Set over medium heat. Stir gently and warm until it’s steaming—don’t let it boil.
- Take off the heat and let it cool for about 5 minutes.
- Pour everything into a blender. Blend on high for 30–45 seconds until smooth.
- Strain through a fine mesh strainer.
- Add vanilla extract and stir.
- Transfer to a glass bottle or jar. Chill before using.
Keep it in the fridge and give it a shake before pouring, since things can separate a bit. It’s best used within a week, maybe a little more if you’re lucky.
Tasting Notes
It’s sweet, nutty, and creamy—pretty much what you’d hope for.
The maple comes through first, followed by that buttery pecan. Cinnamon and vanilla are more of a background note, just enough to add a little warmth. The texture’s velvety but doesn’t weigh down your coffee. Works just as well in iced coffee as it does in a hot mug.
If you like homemade flavors, this one delivers. The pecan really sets it apart from the usual vanilla or caramel. It’s bold enough to hold its own in any roast, honestly.
Quick Pro Tips
Lightly toasting the pecans first really amps up the flavor before you throw them in the blender.
A high-powered blender helps get everything silky smooth—worth it if you have one.
Craving a thicker creamer? Just toss in an extra tablespoon of heavy cream and see how you like it.
For a dairy-free twist, plant milks like oat or almond totally work here.
Honestly, doubling the recipe and freezing leftovers in ice cube trays is a lifesaver. If you’re feeling festive, a pinch of nutmeg doesn’t hurt, either.
