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 a freelance writer and editor, focused on dance and cultural criticism in Chicago and across the Midwest. Lauren is the dance critic for the Chicago Tribune, editor of See Chicago Dance, and founder/editor of Art Intercepts, with bylines in Chicago Magazine, Milwaukee Magazine, St. Louis Magazine and Dance Media publications, among others. Holding degrees in dance and kinesiology, Lauren is an instructor of dance and exercise science at Loyola University Chicago.

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