Toasted Pecan Pour Over with Brown Sugar Cookie Foam

A cozy coffee treat with toasted pecans and sweet brown sugar cookie foam on top

Love the rich taste of pecans and the sweetness of cookies? This coffee creation combines toasted pecans with a dreamy brown sugar cookie foam that'll make your morning extra special. It's like having dessert in your coffee cup, but better!

This recipe uses a medium-dark roast coffee prepared using the pour-over method, which brings out the nutty notes perfectly. The homemade brown sugar cookie foam adds a creamy sweetness that pairs beautifully with the toasted pecans. Perfect for slow weekend mornings or when you want to treat yourself to something special.

Why You’ll Love This Recipe

Here's why this coffee will become your new favorite:

Rich nutty flavor from freshly toasted pecans
Unique cookie foam that's different from regular coffee drinks
Perfectly balanced sweetness from brown sugar
Customizable strength and sweetness

Toasted Pecan Pour Over with Brown Sugar Cookie Foam

A cozy coffee treat with toasted pecans and sweet brown sugar cookie foam on top

Coffee, Pour Over, Pecan Coffee, Brown Sugar, Cookie Foam, Hot Coffee, Specialty Coffee

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Equipment

Pour-over dripper
Coffee filter
Coffee grinder
Scale
Kettle
Milk frother
Baking sheet
Small saucepan

Ingredients

20g medium-dark roast coffee beans
300ml filtered water at 200°F
1/4 cup pecans, chopped
2 tbsp brown sugar
2 tbsp water (for syrup)
1/4 cup half-and-half
1 vanilla wafer cookie, crushed
Pinch of salt

Instructions

Toast chopped pecans in a 350°F oven for 5-7 minutes until fragrant
Make brown sugar syrup by heating brown sugar and water until dissolved
Grind coffee beans to medium-coarse consistency
Set up pour-over dripper with filter and rinse with hot water
Add ground coffee and toasted pecans to filter
Pour hot water in circular motion, starting from center (30-second bloom)
Continue pouring slowly in circular motion until reaching 300ml
Mix half-and-half, 1 tbsp brown sugar syrup, and crushed cookie
Foam mixture using a milk frother until thick
Pour coffee into mug and top with cookie foam
Garnish with remaining toasted pecans

Pro Tips

Toast the pecans until fragrant but not burnt - about 5-7 minutes at 350°F
Use filtered water heated to 200°F for the best coffee extraction
Make the brown sugar syrup ahead and store it in the fridge for up to 2 weeks
Foam the mixture while it's still warm for the best texture

Calories: 245kcal, Carbohydrates: 28g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 20mg, Sodium: 85mg, Potassium: 180mg, Fiber: 2g, Sugar: 22g, Calcium: 80mg, Iron: 1mg

Dessert

Hot

Beverage

Drink

American