Don’t buy “cinnamon coffee”, put cinnamon in your coffee.

Flavored coffees have always bothered me.  I don’t mean coffee with flavored syrup – I mean coffee that has some mysterious chemical layer of something-ness that infuses coffee beans to somehow taste like cinnamon, or french vanilla, or pumpkins.

You know me…. I’m a girl who likes to keep things au naturale.

But I get it.  Sometimes I don’t just want a plain black cup of coffee either.  Instead of buying cinnamon flavored coffee, just add some cinnamon to your coffee.  Grounds, sprinkle of cinnamon, brew, enjoy.  It works for a french press; it works for a drip brewer.  And yes, it’s really that simple.

Ok, cinnamon seems simple enough, but what about those other flavors?  Here are some popular flavors, and my solutions for infusing your coffee instead of coating it with chemicals:

2012-12-31 09.48.27Cinnamon: Duh, we already covered this… add powdered cinnamon, or a fresh grated cinnamon stick

French Vanilla: Pinch of raw sugar and a whole vanilla bean

Hazelnut: Grate a few hazelnut shavings into the grounds

Pumpkin: Sprinkle of pumpkin spice

“Christmas”: Mulling spices (go easy on them… a little goes a long way)

I’m all ears for other ideas…

What do you do to add pizzazz to your daily cup?

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Lauren

Lauren Warnecke is the dance critic at the Chicago Tribune and editor/senior writer at See Chicago Dance. Her writing has appeared in Chicago Magazine, Milwaukee Magazine, St. Louis Magazine and Dance Media publications, among others. Lauren is an adjunct faculty member at Loyola University Chicago in the dance and exercise science programs. She has been a writer-in-residence at the Bates Dance Festival (Lewiston, ME) and the JOMBA! Contemporary Dance Experience (Durban, South Africa), and was part of the first low-res dance writing lab cohort at the National Center for Choreography in Akron, OH. Since 2009, Lauren has blogged about dance and performance in the American midwest at artintercepts.org.

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