DIY Dunkin Donuts Butter Pecan Iced CoffeePosted by Cupcake Kelly on Jul 1, 2013 in Beverages | 9 comments
People in New England love their DD (Dunkin Donuts). At least where my sister lives in New Hampshire the DD’s outnumber Starbucks about 5 to 1. It’s a good thing that I don’t’ live in America right now because I am a little addicted to the coffee at Dunkin Donuts. I love their pumpkin syrup. When I went this spring I had numerous cups of their Baskin Robbins line, namely the Butter Pecan Coffee.
The only thing that I don’t like is that each Dunkin Donuts seems to interpret how much syrup is really necessary (usually it’s too much). I also seriously doubt that their coffee syrup has any trace of real pecans in it!
My DIY Starbucks Vanilla Spice Latte is one of my most popular posts so I decided to make my own version of the syrup using all real ingredients. Butter Pecan is a brown sugar cake with pecans and caramel tones. I soaked roasted pecans in water and sugar to try and infuse a nutty essence. I used a little brown sugar to add caramel tones. At the very end I whisked in a small amount of butter and caramel to complete the flavor.
Use the syrup in hot or cold coffee.
1/2 cup pecans
1 cup water
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tbs unsalted butter
1 tbs caramel sauce (I used bonne maman)
1-2 tbs syrup (or to taste)
1 cup filtered black coffee
2 cups ice cubes
- Preheat the oven to 350 F/180 C and place the pecans on a baking tray. Roast for 5 minutes until fragrant.
- In a small saucepan over low heat combine the water, both sugars and the toasted pecans. Leave to soak for 5 minutes. Increase the heat to medium and bring to a simmer. Stir for 5 minutes until the syrup is slightly reduced. Remove from the heat and whisk in the butter and caramel until completely melted and blended.
- Pour into a sterilized glass jar. Leave in the refrigerator overnight to let the flavors develop. Strain through a fine mesh sieve or cheesecloth in the morning (if necessary).
- To make an iced coffee pour one cup of hot filtered coffee over a glass with 1 cup of ice. Top up with more ice cubes. Shake the jar well before each use.