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spiced coffee blend

5 Spiced Coffee Recipes to Perk Up Your Morning

Drink in the fall season with these simple, aromatic spiced coffee drinks.

8 min read

Nothing’s better as the seasons change than a great cup of coffee. Unless it’s spiced coffee with a kick that captures that crisp fall feeling. So, say goodbye to summer with these spiced coffee recipes infused with rich fall flavors. And while you’re at it, get ready for the colder seasons ahead by leveling up your at-home coffee game and reacquainting yourself with all of your coffee making equipment so you’re ready to brew!

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Masala Chai Spice Cold Brew Recipe

Star anise, cardamom, sweet cinnamon, and peppery ginger—these warm and fragrant spices are often associated with masala chai. But add them to a cup of cold brew to make an aromatic spiced coffee drink you’ll definitely want to try this fall. Just keep in mind that since this recipe calls for a long steep (up to 12 hours), you don’t want to use ground spices, which can be too powerful and result in a bitter or acrid taste.

Ingredients:

  • 10 oz coarsely ground coffee (using a calibrated scoop can help you measure out the correct amount)
  • 1 cinnamon stick
  • ½ teaspoon black or pink peppercorns
  • 5 whole cloves
  • 4 cardamom pods, gently cracked (press down on them with the broad side of a chef’s knife(Opens in a new window))
  • 4 whole star anise pods
  • 3 small slices of fresh ginger (peeled(Opens in a new window)), or use 3 pieces crystallized ginger and reduce sugar by ¼ tablespoon
  • 2 tbsp brown sugar
  • 40 oz room-temperature water

Directions:

In a medium bowl, combine and evenly mix the coffee grounds with all of the other dry ingredients. Place the mixture in the Brewing Container of a cold brew coffee maker, and place the rainmaker on top, and pour in 40 ounces of water, slowly making circular passes in order to evenly saturate the grounds and spices. Once the water has been added, remove the rainmaker and gently stir the grounds. Allow to steep for 12 hours, then dispense the liquid and discard the grounds and spices. Pour 2 ounces of the chai-spiced coffee over ice, and add 4 ounces of water and 2 ounces of cold milk or cream, adjusting to taste.

Vanilla Bean Iced Latte Recipe

If there’s still a mild day here and there, try out this drink which includes vanilla (a warming spice that produces a calming effect) and maple syrup, which can add a woodsy flavor. If you’re inviting friends over for a fall-themed brunch, this recipe works great in large batches for groups, especially if you program your coffee maker to brew a large carafe in advance so it has time to cool off to room temperature. This recipe can also easily be poured into a travel tumbler to take along with you on a hike or walk.

Ingredients:

  • 12 cups of freshly brewed coffee
  • One vanilla bean per serving
  • ¼ cup milk or coconut milk per serving
  • A splash of maple syrup per serving

Directions:

Left with a bit of extra coffee? Freeze it into coffee-flavored ice cubes or work it into a classic recipe for tiramisu. And while it’s still mild, make time to enjoy one last round of coffee-flavored treats, a refreshing cold brew, or a cool coffee soda.

Salted Caramel Café au Lait Recipe

Like to keep things simple? Then hold the whipped cream and intense flavors and enjoy a new take on a beloved classic: Café au lait with a squeeze of caramel. To make it, grind coffee beans then brew a cup by your preferred method (one suggestion: Go with a French press to keep things, well, French). Top with scalded or frothed milk, a drizzle of caramel sauce and a pinch of flaky sea salt. Et voilà!

Coconut-Cardamom Coffee Recipe

Creamy coconut and floral-earthy cardamom make for an exotic-tasting combination but are a cinch to whip up together. Simply heat 2 cups of whole coconut milk and 15 gently crushed cardamom pods in a medium saucepan(Opens in a new window) over low-medium heat until steam rises from the liquid, stirring once or twice as it heats. Cover the pan and let the spices steep for 30-40 minutes. Strain(Opens in a new window) the milk to remove the pods, and reheat the milk slightly if desired for serving; it can be stored in an airtight container for up to 3 days.

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Spicy-Hot Mocha Coffee Recipe

The secret behind this Mexican-inspired spiced coffee drink?  Classic semi-sweet cocoa mixed with piquant baking spices including cayenne pepper and chipotle chili powder—or, if you’re feeling like you need even more of a boost, both! Top this drink with frothed milk or a dollop of fresh whipped cream plus a sprinkle of cocoa or cinnamon, and you’ll be ready for anything.

Ingredients:

  • 4 cups (32 ounces) hot, freshly brewed coffee, (pour-over coffee works great here, especially when brewed with water that’s just the right temperature
  • 6 tbs unsweetened cocoa powder
  • 2 tsp dark brown sugar (adjust to taste)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • Pinch of cayenne or chipotle chili powder (adjust to taste)

Directions:

Combine the dry ingredients in a small bowl and mix well to incorporate. Either stir the combination into a pot of fresh coffee or divide the mixture evenly into thermal mugs and pour hot coffee on top to mix; stir until the spices are completely incorporated. Since this recipe calls for a topping of frothed milk or whipped cream, this is also a great time to experiment with some easy latte art. Store unused spice mixture for up to a week in an airtight container.

Now that you're ready to add flavor to your coffee, check out how to store and keep your spices fresh plus how to make both the perfect pumpkin spice latte and yummy coffee-infused cocktails.

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