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!
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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