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Maple Cinnamon Holiday Blend Latte Recipe
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Maple Cinnamon Holiday Blend Latte
A little warmth, a little sweetness, and a whole lot of gratitude.
Since 1980, our Holiday Blend has been a seasonal tradition, bringing together coffees from Nicaragua, Colombia, and Sumatra. With tasting notes of dark chocolate, cedar, and ripe plum, this medium roast is a beautiful companion to the flavors of autumn.
This month, we're celebrating with a simple homemade latte featuring pure maple syrup, cinnamon, and a touch of vanilla.
Maple Cinnamon Holiday Blend Latte
5 MIN
5 MIN
10 MIN Total
EASY
Preparation time: Approximately 10 minutes, with a few extra minutes for larger batches.
Ingredients
Makes 1 serving
- ½ cup strongly brewed Thanksgiving Coffee Holiday Blend
- ½ cup milk or oat milk
- 1–2 teaspoons pure maple syrup
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- A pinch of sea salt (optional)
- Extra cinnamon for garnish
Make It a Gathering: Serves 2–4
- 1-2 cup strongly brewed Thanksgiving Coffee Holiday Blend
- 1-2 cup milk or oat milk
- 2-8 teaspoons pure maple syrup
- 1/2-1 teaspoon vanilla extract
- 1/4-1/2 teaspoon ground cinnamon
- A small pinch of sea salt (optional)
- Cinnamon garnish- to taste
Method
Directions
- Brew Holiday Blend a little stronger than usual, using your favorite brewing method.
- Warm the milk in a small saucepan with maple syrup, vanilla, and cinnamon. Whisk until warm and lightly frothy.
- Pour the freshly brewed coffee into your favorite mug.
- Add the warm spiced milk and stir gently.
Directions for sharing
-
Brew the Holiday Blend a little stronger than usual.
-
In a saucepan, gently warm the milk, maple syrup, vanilla, and cinnamon, whisking until lightly frothy. For four servings, use a larger saucepan.
-
Divide the freshly brewed coffee evenly among your mugs.
-
Pour the warm spiced milk over each serving.
Finish with a dusting of cinnamon and enjoy.
A little something extra: Add a curl of orange zest for a bright, fragrant finish that complements the coffee's natural fruit notes.
A Tradition Worth Sharing
Our Holiday Blend has been bringing people together for more than four decades.
Each year's harvest brings subtle variations, while the care and craftsmanship behind every roast remain constant.
Thank you for making our coffee part of your gatherings, your morning rituals, and the moments that matter.
Why It Works:
Holiday Blend's notes of dark chocolate, cedar, and ripe plum create a rich foundation for maple syrup, cinnamon, and vanilla. The warm spices complement the coffee's natural character, while milk or oat milk brings everything together in a smooth, comforting cup.
About The Author
Lavender Grace Kent, Head of Brand Narrative & Culture
Lavender Grace documents Thanksgiving Coffee’s history, producer relationships, environmental commitments, and continuing work at the intersection of coffee, culture, and biodiversity.
Stay in touch - we like to stay connected
Recommended Reading
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![Maple and Coffee Baked Pears]()
Maple And Coffee Baked Pears
A seasonal recipe with Songbird Colombian
A splash of brewed coffee gives a simple maple sauce real depth, and the pears and cinnamon bring the autumn warmth. Serve with plain yogurt, vanilla ice cream, or a spoonful of whipped cream. Songbird's toasted nut and dark chocolate notes were made for this.
Serves 4 • Prep 15 minutes • Bake about 35–50 minutesIngredients
- 2 large ripe but firm Bosc or Anjou pears
- ½ cup freshly brewed Songbird Colombian coffee
- 3 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted (or a plant-based alternative)
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Small pinch of salt
- Optional: 2 tablespoons chopped toasted walnuts; yogurt or ice cream for serving
Method
- Heat the oven to 375°F. Lightly grease a small baking dish that holds four pear halves snugly, such as an 8-inch square.
- Halve the pears lengthwise and scoop out the cores. If a half wobbles, trim a very thin slice from its rounded underside. Arrange cut side up.
- Whisk the coffee, maple syrup, butter, cinnamon, vanilla, and salt. Spoon some into each hollow and pour the rest around the fruit.
- Cover and bake 20 minutes. Uncover, baste with the sauce, and bake another 15–30 minutes, until a small knife slides easily into the thickest part. Firmer pears take longer. If the dish starts to dry out, add a splash of water.
- Rest 5 minutes. Spoon the warm sauce over the pears, add walnuts if you like, and serve one half per person with your favorite topping.
Brewing note: use regular brewed coffee, not espresso or dry grounds. Brew extra for the table.
A little coffee. A little autumn comfort.
Brew Songbird Colombian for your maple and coffee baked pears, then pour yourself a cup to enjoy alongside them. From our Mendocino Coast roast room to your kitchen, thank you for making us part of your table.
Share your version: photograph your pears with the Songbird Colombian bag and tag Thanksgiving Coffee @ajustcup
About The Author
Lavender Grace Kent, Head of Brand Narrative & Culture
Lavender Grace documents Thanksgiving Coffee’s history, producer relationships, environmental commitments, and continuing work at the intersection of coffee, culture, and biodiversity.
Stay in touch - we like to stay connected
Maple and Coffee Baked Pears
read more
Maple And Coffee Baked Pears
A seasonal recipe with Songbird Colombian
A splash of brewed coffee gives a simple maple sauce real depth, and the pears and cinnamon bring the autumn warmth. Serve with plain yogurt, vanilla ice cream, or a spoonful of whipped cream. Songbird's toasted nut and dark chocolate notes were made for this.
Serves 4 • Prep 15 minutes • Bake about 35–50 minutes
Ingredients
- 2 large ripe but firm Bosc or Anjou pears
- ½ cup freshly brewed Songbird Colombian coffee
- 3 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted (or a plant-based alternative)
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Small pinch of salt
- Optional: 2 tablespoons chopped toasted walnuts; yogurt or ice cream for serving
Method
- Heat the oven to 375°F. Lightly grease a small baking dish that holds four pear halves snugly, such as an 8-inch square.
- Halve the pears lengthwise and scoop out the cores. If a half wobbles, trim a very thin slice from its rounded underside. Arrange cut side up.
- Whisk the coffee, maple syrup, butter, cinnamon, vanilla, and salt. Spoon some into each hollow and pour the rest around the fruit.
- Cover and bake 20 minutes. Uncover, baste with the sauce, and bake another 15–30 minutes, until a small knife slides easily into the thickest part. Firmer pears take longer. If the dish starts to dry out, add a splash of water.
- Rest 5 minutes. Spoon the warm sauce over the pears, add walnuts if you like, and serve one half per person with your favorite topping.
Brewing note: use regular brewed coffee, not espresso or dry grounds. Brew extra for the table.
A little coffee. A little autumn comfort.
Brew Songbird Colombian for your maple and coffee baked pears, then pour yourself a cup to enjoy alongside them. From our Mendocino Coast roast room to your kitchen, thank you for making us part of your table.
Share your version: photograph your pears with the Songbird Colombian bag and tag Thanksgiving Coffee @ajustcup
About The Author
Lavender Grace Kent, Head of Brand Narrative & Culture
Lavender Grace documents Thanksgiving Coffee’s history, producer relationships, environmental commitments, and continuing work at the intersection of coffee, culture, and biodiversity.
Stay in touch - we like to stay connected