Maple Pecan French Press with Toasted Marshmallow Cream
A cozy French press coffee with sweet maple, toasted pecans, and fluffy marshmallow cream
July 17, 2025
Love maple syrup and coffee? This indulgent Maple Pecan French Press combines rich coffee with warm maple sweetness, toasted pecans, and a cloud of homemade marshmallow cream on top. It's like having dessert for breakfast!
This coffee dream is super easy to whip up at home. Start with a medium-dark roast coffee in your French press, add a splash of maple syrup and pecan-infused cream, then top it with pillowy marshmallow cream. Perfect for weekend mornings or whenever you need a special coffee treat.
Why You’ll Love This Recipe
This isn't your ordinary cup of coffee! Here's why you'll fall in love:
- Rich maple and pecan flavors complement the coffee perfectly
- Homemade marshmallow cream adds a fun, fancy touch
- French press method brings out the coffee's full flavor
- Easily customizable sweetness levels
Maple Pecan French Press with Toasted Marshmallow Cream
A cozy French press coffee with sweet maple, toasted pecans, and fluffy marshmallow cream
French Press Coffee, Maple Coffee, Pecan Coffee, Marshmallow Cream Coffee, Hot Coffee, Dessert Coffee, Flavored Coffee
Equipment
- French press
- Electric mixer or whisk
- Small saucepan
- Fine-mesh strainer
- Coffee grinder
Ingredients
- 4 tablespoons coarse ground coffee
- 16 oz hot water (200°F)
- 2 tablespoons pure maple syrup
- 1/4 cup toasted pecans, chopped
- 1/2 cup heavy cream
- **For the Marshmallow Cream:**
- 1 cup marshmallow fluff
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Toast pecans in a dry pan until fragrant. Let cool and roughly chop.
- Warm heavy cream and infuse with chopped pecans for 10 minutes. Strain and set aside.
- Add coarse ground coffee to French press.
- Pour hot water over grounds, stir gently, and let steep for 4 minutes.
- While coffee steeps, whip marshmallow fluff with heavy cream and vanilla until fluffy peaks form.
- Press down French press plunger slowly.
- Divide coffee between two mugs, stir in maple syrup and pecan-infused cream.
- Top with marshmallow cream and garnish with remaining toasted pecans.
Pro Tips
- **Toast the pecans** before infusing them in the cream for deeper flavor
- **Use grade A dark maple syrup** for the richest maple taste
- **Warm your coffee cups** before serving to keep everything hot longer
- **Make extra marshmallow cream** and store it in the fridge for up to 3 days
Calories: 385kcal, Carbohydrates: 42g, Protein: 3g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 65mg, Sodium: 45mg, Potassium: 185mg, Fiber: 2g, Sugar: 35g, Vitamin A: 680IU, Vitamin C: 0mg, Calcium: 85mg, Iron: 0.5mg
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Summary
Cook Time:
PT10M
Servings:
2 servings
Total Time:
PT25M
Prep. Time:
PT15M
