Apple Spice Coffee Recipe

Make the concentrate

In a small saucepan combine 2 cups apple cider, 2 tablespoons brown sugar, 1 tablespoon maple syrup, 2 cinnamon sticks, 1 teaspoon ground cinnamon, 6 whole cloves, 6 allspice berries, 1 tablespoon sliced fresh ginger, and 1 teaspoon vanilla extract.

Bring the mixture to a gentle simmer over medium heat, stirring once or twice to dissolve the sugar. Once simmering, reduce heat to low and let it barely simmer for 10 minutes to infuse the flavors.

After 10 minutes, remove from heat and let the concentrate steep for an additional 5 minutes with the pot covered to deepen the flavors.

Strain the concentrate through a fine-mesh sieve into a heatproof container, pressing on the solids to extract flavor. Discard solids. Keep warm. This yields about 1 3/4 to 2 cups of spiced apple concentrate.

Brew the coffee

If you haven't already brewed coffee, make 2 cups of strong hot coffee. Use 12 g (about 2 tablespoons) coffee grounds per 1 cup of water to make a bolder brew, or adjust to taste. Brew by your preferred method (drip, pour-over, or French press) and keep hot.

Alternatively, reheat previously brewed coffee until hot but not boiling.

Combine and serve

For each serving (makes about 2 servings total): fill a 10–12 oz mug about two-thirds with hot brewed coffee (about 3/4 cup). Add 1/4 to 1/3 cup of the warm spice-apple concentrate to each mug, adjusting to taste for sweetness and apple intensity. Stir gently to combine.

Stir in 1/2 tablespoon half-and-half or milk per mug (optional) for creaminess. Taste and add more concentrate or milk if desired.

Top each mug with a spoonful (about 1–2 tablespoons) of whipped cream if using. Lightly dust with a pinch of ground cinnamon and a tiny sprinkle (about 1/8 tsp) of nutmeg if desired.

Garnish with a thin apple slice or small apple wedge on the rim. Serve immediately while hot.