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Quince and Cinnamon Coffee with Spiced Syrup in ceramic mugs, each topped with a cinnamon stick

Quince and Cinnamon Coffee with Spiced Syrup

A spiced quince syrup stirred into strong brewed coffee, ready in 40 minutes with one week of syrup shelf life.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Coffee
Cuisine: Seasonal Coffee Drink
Calories: 95
Ingredients Method Notes

Ingredients
  

Quince and Cinnamon Syrup
  • 200 g fresh quince, peeled, cored, and diced into 1 cm pieces about 1 medium quince
  • 150 g white sugar
  • 180 ml water filtered if possible
  • 1 cinnamon stick Ceylon or Cassia both work
  • 1 tsp lemon juice optional, brightens flavor
Coffee
  • 480 ml strong brewed coffee or espresso total; medium-dark roast, 120 ml per cup or 2 espresso shots per serving
  • 240 ml whole milk or oat milk total; 60 ml per cup, optional
  • ground cinnamon a pinch per cup; for garnish, optional

Method
 

Make the Quince and Cinnamon Syrup
  1. Combine the diced quince, sugar, water, and cinnamon stick in a small saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes.
  2. Reduce the heat to low and simmer gently for 20 minutes, stirring occasionally, until the quince is fully soft and the syrup turns light amber. Do not let it boil hard or the syrup will cloud and the quince will turn grainy.
  3. Remove from heat. If the syrup tastes flat, stir in 1 tsp lemon juice. Set aside to cool for 5 minutes.
  4. Strain the syrup through a fine-mesh sieve into a clean jar, pressing the quince solids firmly with the back of a spoon to extract all the liquid. Discard solids. You should have about 200 ml of syrup.
Brew the Coffee
  1. Brew strong coffee or pull espresso shots. For each cup, use 120 ml of strong drip coffee or two espresso shots (60 ml) topped with 60 ml of hot water.
  2. If using milk, heat 60 ml of milk per cup in a small saucepan over medium-low heat until steaming but not boiling, about 2 minutes. Froth with a handheld frother for 20 seconds if you want a latte texture.
Assemble and Serve
  1. Add 1.5 to 2 tablespoons (22 to 30 ml) of quince and cinnamon syrup to each pre-warmed cup.
  2. Pour the hot coffee over the syrup and stir once to combine.
  3. Top with steamed milk if using. Finish with a pinch of ground cinnamon or a short cinnamon stick across the rim. Serve immediately.

Notes

  • Simmer syrup on low heat, not a boil, or the quince turns grainy and the syrup clouds.
  • Use a medium-dark roast - lighter roasts lose their flavor once the syrup is added.
  • Add syrup to the cup first, then pour hot coffee over it for even mixing.
  • Taste the syrup after straining and add a few drops of lemon juice if it seems flat.
  • Double the syrup batch and store it for the week - it makes daily prep take under 5 minutes.