When I think of flavored coffee, I think of road trips and gas stations. College cafeterias and airports. Don't get me wrong: I'm a hazelnut coffee gal, through and through. But it's not an everyday thing for me although it could be more and more now that I know how to make my own.
In the February issue of Martha Stewart Magazine, there is a little piece on making flavored coffee at home the easy way. The gist? Choose which flavoring you'd like (chopped cinnamon sticks, toasted coconut, hazelnuts) and mix them in with your favorite whole roasted coffee beans (use a 1-to-2 ratio, flavoring to coffee). Store together for a few days to allow the flavors for really blend together and then grind your blend and brew like usual. Your coffee, just the way you like it!
Related: What are the Best Syrup Flavors for Mixing with Coffee?
(Image: Megan Gordon)
How to Cook Rice on the Stove
How To Cook Tender, Chewy Wheat Berries on the Stovetop
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Straw Mat from The ...
Must-See Small Cool Homes: Week Two
Beth's Romantic & Retro Residence
Ummm thanks .for the info,,..:)
I just add some mulling spices to the french press before I pour the water over the coffee (and my ratio is more like 1 to 8).
I just steep a bag of Pukka licorice and cinnamon herb tea in a hot cup of coffee and it's dreamy.
I buy whole bean eight o'clock french roast & hazelnut coffee and mix a blend in the grinder in a small batch. Sometimes I sprinkle some cinnamon on the grounds before I start the coffee pot. I like flavored coffee, or the idea of it, but a lot of the flavors seem to be too much. If a flavor sounds interesting in a store, I try to get a small sample and mix it with french roast or another medium roast.
Seriously? That's it? I have a seriously weakness for NM pinon coffee. Now... just to find the pinons in NYC ;)
I'm a big fan of putting a pinch of ground cardamom into my filter before I turn the coffee machine on.
My husband would love this.
Pinons are pine nuts if I am not mistaken. I have never had the New Mexican version but European pine nuts are readily available.
I'll have to try this...
Sorry this is late, but @James P - pinon and pine nuts are similar in that they both come from pine trees, but from different species, which means they taste very different. For European pine nuts, you often see pignolia, which come from the Italian stone pine tree. It's a pretty prolific grower and maintained on plantations, which is why they are so common and less expensive than pinon here in the States. Pinon nut is basically a trademarked term, like San Marzano tomatoes or Parmagiano Reggiano, which means to legally be marketed as such, it has to come from a particular region. In this case, to be sold as pinon nut, the nuts must come from the New Mexico pine (Pinus edulis), which I've never seen sold anywhere on the East Coast where I'm from.
Either way, a long explanation to say that they aren't quite the same thing, and will have different profiles if you use them in coffee.