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Ceramic mug of allspice maple coffee with steam rising, whole allspice berries and maple syrup jar on dark wood surface

Allspice Maple Coffee with Warm Spiced Depth

A spiced coffee made with allspice-infused maple syrup and strong brewed coffee, ready in about 10 minutes.
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Prep Time 3 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Coffee Drink
Cuisine: American-Inspired Coffee
Calories: 68
Ingredients Method Notes

Ingredients
  

Allspice Maple Syrup
  • 1 tbsp whole allspice berries, lightly crushed about 10 to 12 berries
  • 120 ml water filtered preferred
  • 80 ml pure maple syrup, Grade A Dark Robust about 1/3 cup
Coffee
  • 720 ml strong brewed medium-dark roast coffee about 3 cups, brewed at 1:12 ratio
  • 120 ml whole milk or oat milk, warmed or frothed optional, 30 ml per cup if using
  • 1 pinch ground allspice optional, for garnish

Method
 

Make the Allspice Maple Syrup
  1. Place the crushed allspice berries and water in a small saucepan over medium heat.
  2. Bring to a gentle simmer - small bubbles at the edges only, not a rolling boil. Hold at that simmer for 7 minutes. The water will deepen slightly in color and smell warmly spiced.
  3. Remove the pan from the heat. Add the maple syrup and stir for 30 seconds until fully combined.
  4. Return to low heat and warm for 1 minute, stirring, until the syrup is fluid and just steaming. Do not boil.
  5. Strain through a fine-mesh sieve into a clean glass jar. Discard the berries. Let the syrup cool for 2 minutes before using. You should have about 160 ml of syrup.
Build the Coffee
  1. Brew 720 ml of strong coffee using a drip coffee maker or French press. Use a medium-dark roast at a slightly stronger ratio than usual.
  2. Add 1.5 to 2 tbsp of the allspice maple syrup to each cup. Start with 1.5 tbsp and taste before adding more - the syrup is sweet and spiced, so a little goes further than you expect.
  3. Pour 180 ml of hot coffee over the syrup in each cup. Stir once.
  4. If using milk, add 30 ml of warmed or frothed milk per cup. Top with a small pinch of ground allspice if you like.
  5. Serve immediately. Store any remaining syrup in the sealed jar in the refrigerator for up to 14 days.

Notes

  • Crack allspice berries with the flat of a knife before simmering for faster, fuller extraction.
  • Do not boil the syrup hard - a gentle simmer prevents bitterness.
  • Strain syrup through a fine-mesh sieve immediately after cooking; do not let berries steep further.
  • Use a medium-dark roast coffee brewed slightly stronger than your everyday cup.
  • Label the syrup jar with the date; discard after 14 days.