Flavored Coffee Recipe

Measure and heat

Measure 35 g (about 0.035 kg) of freshly ground medium-coarse coffee. Heat 500 ml filtered water to 92–96°C (197–205°F). If you don't have a thermometer, bring water to a gentle boil and let rest 30 seconds.

Bloom and brew

Place the grounds into your drip brewer, French press, or pour-over. Pour a small amount of hot water (about 60 ml) evenly over the grounds to bloom for 30–45 seconds, then continue pouring the remaining water slowly to complete the brew. Total brew time should be about 3–4 minutes for pour-over or drip; 4 minutes for French press before plunging.

While the coffee is brewing, combine 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1 teaspoon cocoa powder (if using) in a small bowl. Stir in 1 teaspoon pure vanilla extract to form a paste. This paste helps the dry spices dissolve more evenly in the hot coffee.

When the coffee is freshly brewed and piping hot, add the flavor paste to the coffee and stir thoroughly until sugar and spices are dissolved. Taste and adjust sweetness or vanilla as needed.

Warm 250 ml milk gently on the stovetop or in the microwave until steaming but not boiling (about 60–70°C / 140–158°F). If using heavy cream for extra richness, whisk 30 ml into the warm milk.

Froth the milk if desired (using a handheld frother, steam wand, or by shaking in a jar then heating briefly). Pour about 200–250 ml flavored coffee into two cups (serves 2), then divide the warm milk between the cups, holding back foam with a spoon and spooning foam on top.

Top with 2 tablespoons whipped cream if desired and garnish with a light dusting of grated nutmeg or extra cinnamon (about 1/4 teaspoon total) and/or chocolate shavings if cocoa was used.

Serve immediately while hot. Offer additional sugar, vanilla, or milk at the table for individual adjustment.