13 Coffee and Cinnamon Recipes for Holiday Gatherings

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Unlock the magic of holiday gatherings with the irresistible duo of coffee and cinnamon. From cozy spiced lattes to cinnamon-swirled desserts, these 13 recipes will warm your heart and delight your guests. Get ready to brew up some festive cheer!

Cinnamon Coffee Bundt Cake

Ready for a cake that smells like a coffee shop hug? This Cinnamon Coffee Bundt Cake is everything—moist, tender, and loaded with espresso kick and warm cinnamon swirls. It's the kind of cake that makes you take two slices before anyone else gets a chance.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick), softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1/4 cup strongly brewed coffee or espresso, cooled

Instructions

Preheat oven to 350°F. Grease a 10-cup bundt pan thoroughly with butter or nonstick spray, paying special attention to the fluted edges to prevent sticking.
In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla.
Reduce speed to low. Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry. Mix just until combined—overmixing will yield a dense cake.
Pour in the coffee and fold gently with a spatula until uniform. The batter will be thin; that's normal.
Pour batter into prepared pan and smooth the top. Bake for 50–55 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs. A tip: if the top browns too quickly, tent loosely with foil.
Cool the cake in the pan on a wire rack for 10 minutes, then invert onto the rack to cool completely. Dust with powdered sugar or drizzle with a simple glaze if desired.

Please, serve this cake with a generous dollop of whipped cream or a scoop of vanilla ice cream. The coffee and cinnamon combo is a total mood booster—your kitchen will smell like heaven.

Espresso Cinnamon Martini

Gather 'round, cocktail enthusiasts, because this Espresso Cinnamon Martini is about to become your new holiday MVP. It's like a cozy sweater for your taste buds—warm, spicy, with a jolt of espresso that says 'I'm festive but I still need to function.'

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

2 oz freshly brewed espresso, cooled (about a double shot)
1 oz cinnamon liqueur (like Fireball or a homemade cinnamon syrup)
1 oz vanilla vodka
1/2 oz simple syrup (optional, if you like it sweeter)
Ice cubes (enough to fill a cocktail shaker)
Garnish: cinnamon stick and/or a few coffee beans (optional but fancy)

Instructions

Brew a double shot of espresso (about 2 oz) and let it cool to room temperature. Tip: rushing hot espresso into the shaker melts the ice and waters down your cocktail—patience, grasshopper.
Fill a cocktail shaker with ice cubes. Don't skimp—the more ice, the better the chill without dilution.
Add the cooled espresso, cinnamon liqueur, vanilla vodka, and simple syrup (if using) to the shaker.
Shake vigorously for about 15 seconds until the outside of the shaker is frosty and the mixture is well-chilled. Tip: shake like you're aggressively hugging a snow globe—that's the energy we need.
Strain into a chilled martini glass. For extra flair, rim the glass with cinnamon sugar before pouring (just rub a lemon wedge around the rim and dip in a mix of cinnamon and sugar).
Garnish with a cinnamon stick or a few coffee beans floating on top—instant Instagram gold. Serve immediately and watch your guests swoon.

With its velvety texture and kick of cinnamon, this martini is like a dessert that fights back—in the best way. Serve it as an after-dinner sipper or at your next holiday party; just be prepared for guests to demand another round.

Cinnamon Coffee-Rubbed Roast Turkey

Zooming past the boring bird this holiday season, we're diving into a turkey that's been kissed by coffee and cinnamon—a flavor combo that'll make your taste buds do a double take. Trust me, this savory centerpiece is the main event you didn't know you needed.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 195 minutes

Ingredients

For the Turkey

1 (12-14 lb) whole turkey, thawed if frozen
2 tablespoons vegetable oil
1/2 cup unsalted butter, melted

For the Coffee-Cinnamon Rub

3 tablespoons finely ground coffee (not instant)
2 tablespoons ground cinnamon
2 tablespoons packed brown sugar
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika (optional, for extra oomph)

Instructions

Preheat your oven to 325°F. Remove the turkey from the fridge 30 minutes before roasting so it loses its chill—this helps it cook more evenly.
Pat the turkey completely dry with paper towels (extra-dry skin = crispier results). Gently loosen the skin over the breast and thighs with your fingers.
In a small bowl, whisk together the coffee, cinnamon, brown sugar, salt, pepper, and smoked paprika (if using). This is your magic dust.
Brush the entire turkey with the vegetable oil, making sure to get under the skin where you can. Then rub the spice mixture all over the outside and under the skin of the breast and thighs. Don't be shy—use it all!
Place the turkey on a rack in a large roasting pan, breast side up. Tuck the wing tips under the bird and tie the legs together with kitchen twine so it looks like a nice, compact package.
Pour 1 cup of water into the bottom of the pan (this keeps the drippings from burning). Roast the turkey for 45 minutes, then baste with some of the melted butter.
Continue roasting, basting with melted butter every 30 minutes, until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. This usually takes about 2½ to 3 hours total. Pro tip: if the skin is browning too fast, tent loosely with foil after 1½ hours.
Once done, remove the turkey from the oven and let it rest on a cutting board for at least 20-30 minutes before carving. This locks in the juices—don't skip it!

Zesty and bold, this turkey brings the drama with a subtle smokiness from the coffee and a warm hug from the cinnamon. It slices beautifully and tastes even better the next day—pile it high on a sandwich with cranberry mayo for a remix that'll steal the show.

Coffee and Cinnamon Poached Pears

Zounds! I never thought my morning coffee could moonlight as a poaching liquid, but here we are. These Coffee and Cinnamon Poached Pears are the cozy, unexpected dessert your fall table needs—think tender fruit soaked in a warm, spiced syrup that smells like a hug in a mug.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

4 firm but ripe Bosc or Bartlett pears, peeled with stems intact
2 cups freshly brewed strong coffee (like your favorite morning blend)
½ cup packed brown sugar (light or dark—your call)
2 to 3 cinnamon sticks (depending on how bold you roll)
1 teaspoon vanilla extract (a generous splash)
Pinch of salt (to make everything pop)
Optional: a splash of brandy or bourbon for grown-up flair – I won’t tell

Instructions

Peel the pears carefully, leaving the stems on for that fancy presentation. Tip: use a vegetable peeler for clean strips and a gentle hand to avoid bruising.
In a medium saucepan (big enough to fit pears snugly), combine the coffee, brown sugar, cinnamon sticks, vanilla, and salt. Whisk over medium heat until the sugar dissolves, about 2 minutes.
Gently lower the pears into the pot. Add the optional booze now if you’re feeling festive. The liquid should come about halfway up the pears—add a little water if needed.
Bring the mixture to a gentle simmer (tiny bubbles, not a raging boil—bubbly chaos will toughen the pears). Reduce heat to low, cover, and let them poach for 20–25 minutes. Pro tip: turn them occasionally with a spoon for even color.
Check doneness by piercing the thickest part of a pear with a paring knife—it should slide in like butter. If not, give them 5 more minutes.
Once tender, use a slotted spoon to transfer the pears to a serving dish. Crank the heat to medium-high and let the syrup boil until it reduces by half and gets slightly syrupy, about 5–7 minutes. Watch it carefully—it can go from syrupy to scorched in a flash.
Strain the syrup through a fine-mesh sieve (or just fish out the cinnamon sticks) and pour the warm liquid over the pears. Serve immediately, or let them hang out in the fridge overnight—the flavors get even more intense!

Spoon that luscious, coffee-kissed syrup over each pear like you’re anointing a royal. The texture is silky but firm—like the pear equivalent of a perfect medium-rare steak (but, you know, fruit). Serve it warm with a cloud of whipped cream or a scoop of vanilla ice cream for a dessert that says “I tried hard” but actually took almost zero effort.

Dairy-Free Coffee-Cinnamon Ice Cream

Kicking off the summer with a scoop of magic—this no-churn dairy-free ice cream is about to become your new obsession. Cold brew and cinnamon dance together in a creamy coconut base, no machine required. You won't believe it's vegan.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

Ice Cream Base

1 can (13.5 oz) full-fat coconut milk, chilled overnight
1/2 cup cold brew coffee, chilled
1/2 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of sea salt

Instructions

Scoop the solid cream from the chilled coconut milk can into a large mixing bowl. Reserve the liquid for another use.
Using a hand mixer or stand mixer, whip the coconut cream on high speed until fluffy and stiff peaks form, about 3–5 minutes. Tip: Chill your bowl and beaters for best results.
In a separate small bowl, whisk together the cold brew, maple syrup, cinnamon, vanilla, and salt until smooth.
With the mixer on low, slowly pour the coffee mixture into the whipped coconut cream. Mix until just combined—do not overmix. Tip: Fold in any streaks gently with a spatula.
Pour the mixture into a freezer-safe container. Cover tightly with plastic wrap pressed directly onto the surface, then the lid. Freeze for at least 4 hours, or until firm. Tip: For scoopable texture, let it sit at room temperature for 5 minutes before serving.
Scoop and enjoy.

Rich, creamy, and swirled with cinnamon warmth, this ice cream hits every note. Serve it in a waffle cone with a dusting of extra cinnamon, or float a scoop in your morning cold brew for an extra chill.

Gluten-Free Coffee-Cinnamon Biscotti

So, you think gluten-free biscotti are sad, crumbly disappointments? Think again—these coffee-cinnamon almond beauties are twice-baked to crunchy perfection and dunk-ready for your morning latte. (Yes, they're that good.)

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Biscotti Dough

1¾ cups almond flour
¼ cup coconut flour
½ cup tapioca starch
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
⅓ cup coconut sugar (or brown sugar)
2 tablespoons strong brewed espresso, cooled
1 teaspoon vanilla extract
2 tablespoons melted coconut oil (or unsalted butter)
½ cup sliced almonds (optional)

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, tapioca starch, cinnamon, baking powder, and salt.
In a separate bowl, whisk eggs, coconut sugar, espresso, vanilla, and melted coconut oil until smooth.
Pour the wet mixture into the dry and stir until a thick dough forms. Fold in sliced almonds if using.
Divide dough in half and, using lightly almond-floured hands, shape each half into a log about 12 inches long and 2 inches wide. Place both logs on the prepared baking sheet, leaving 3 inches between them.
Bake for 25 minutes, until the logs are firm and lightly golden around the edges. Tip: Don't overbake—they should still be slightly soft in the center.
Remove from oven and let cool on the sheet for 10 minutes. Then transfer logs to a cutting board and, using a serrated knife, cut diagonally into ½-inch thick slices. Tip: Use a gentle sawing motion to prevent crumbling.
Lay slices cut-side down on the baking sheet and return to oven. Bake for 10 minutes, flip each slice, then bake another 10 minutes until crisp and golden. Tip: For extra crunch, let them cool completely on a wire rack—they'll continue to firm up.

Undeniably crunchy on the outside with a tender crumb inside, these biscotti are the ultimate coffee companion—perfect for dunking or nibbling solo. They also make a killer gift wrapped in a cellophane bag with a bow—if you can resist devouring them first, that is.

Cinnamon Coffee Granola

Ever found yourself in a breakfast rut, staring at the same sad bowl of cereal? Well, grab your coffee mug and a cinnamon stick, because this granola is about to wake up your taste buds—literally! It's like your morning latte and oatmeal had a crunchy, oven-baked baby.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

3 cups rolled oats
1/4 cup strong brewed coffee, cooled
1 tablespoon ground cinnamon
1/2 cup coconut oil, melted
1/3 cup maple syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup pecans, roughly chopped

Instructions

Preheat your oven to 325°F and line a large baking sheet with parchment paper—this makes cleanup a breeze and helps clusters form.
In a big bowl, toss together the rolled oats, ground cinnamon, salt, and pecans until evenly combined.
In a separate small bowl or measuring cup, whisk the melted coconut oil, maple syrup, cooled coffee, and vanilla extract until smooth.
Pour the wet ingredients over the dry mixture and stir gently with a spatula. Tip: don't overmix—just until everything is coated, or you'll lose those precious clusters.
Spread the mixture evenly on the prepared baking sheet in a thin layer, then gently press it down with the spatula to encourage clumping.
Bake for 20-25 minutes, stirring halfway through. At the 20-minute mark, check for a deep golden color—oven temps vary, so keep an eye on it to avoid burning.
Let the granola cool completely on the baking sheet without stirring. This step is crucial for crunchy clusters; if you stir it while warm, you'll get loose bits.
Once cooled, break into clusters of your preferred size and store in an airtight container at room temperature.

A handful of this granola is like a crunchy hug for your soul. Try it on Greek yogurt with a drizzle of honey, or just eat it by the fistful—no judgment here!

Coffee-Cinnamon Tiramisu

This Coffee-Cinnamon Tiramisu is your new go-to no-bake showstopper. Imagine layers of espresso-soaked ladyfingers, luscious mascarpone cream, and a whisper of cinnamon—all without turning on the oven. Trust me, your taste buds will thank you.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 0 minutes

Ingredients

For the Cream

6 large egg yolks
3/4 cup granulated sugar
1 1/2 cups mascarpone cheese (at room temp)
2 cups heavy cream
1 teaspoon vanilla extract

For the Coffee-Cinnamon Soak

1 1/2 cups strong brewed espresso (or strong coffee), cooled
3 tablespoons coffee liqueur (like Kahlua) – optional but highly recommended
1 teaspoon ground cinnamon, plus more for dusting

For Assembly

24-30 ladyfingers (savoiardi)
2 tablespoons unsweetened cocoa powder (for dusting)

Instructions

In a medium heatproof bowl, whisk together the egg yolks and sugar. Set the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture is pale and thick, about 8 minutes. Remove from heat and let cool slightly.
Once the yolk mixture has cooled, add the mascarpone cheese and stir until smooth. Don't overmix—just combine gently.
In a separate large bowl, whip the heavy cream and vanilla extract until stiff peaks form. Fold the whipped cream into the mascarpone mixture in three additions, being careful not to deflate.
In a shallow dish, combine the cooled espresso, coffee liqueur (if using), and 1 teaspoon cinnamon. Mix well.
Lightly dip each ladyfinger into the coffee mixture—count to 2 seconds max, or they'll get soggy! Arrange half the dipped ladyfingers in a single layer in a 9×13-inch dish.
Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers (use the remaining coffee dip) and top with the rest of the cream.
Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours, preferably overnight. The longer it sits, the better the flavors meld.
Just before serving, sift a generous layer of unsweetened cocoa powder and a dusting of cinnamon over the top. Use a fine-mesh strainer for even coverage.

Dig into a slice and you'll get creamy, coffee-kissed layers with a warm cinnamon finish. For a fun twist, serve in individual glasses for a parfait vibe—perfect for parties!

Espresso and Cinnamon Chocolate Yule Log

This Yule log is the espresso-fueled, cinnamon-spiked chocolate showstopper your holiday table deserves. It’s basically a fancy rolled cake that doubles as your morning coffee—minus the mug.

Serving: 10 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

For the sponge

1 cup all-purpose flour (spoon it in, don’t pack!)
1/3 cup unsweetened cocoa powder (plus extra for dusting)
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

For the espresso syrup

1/4 cup strong brewed espresso (or very strong coffee)
2 tablespoons granulated sugar
1 tablespoon coffee liqueur (optional, but makes it extra fun)

For the cinnamon buttercream

1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons strong brewed espresso
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt

For decoration

Chocolate shavings or curls
Cinnamon sticks
Powdered sugar for dusting

Instructions

Preheat your oven to 350°F. Line a 10×15-inch jelly-roll pan with parchment paper and lightly grease the sides.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. (Tip: Sift these together for a lump-free sponge that rises evenly.)
In a large bowl, beat the eggs and sugar with an electric mixer on high until thick and pale, about 5 minutes. (Tip: Reach the ribbon stage—when the batter flows off the beaters like a thick ribbon and leaves a trail on the surface.)
Gently fold the dry ingredients into the egg mixture just until no streaks remain. Then fold in the vanilla and melted butter.
Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. (Tip: Don’t overbake—it’ll make rolling harder.)
While the cake bakes, make the syrup: Stir together the espresso and sugar until dissolved. Set aside.
When the cake is done, run a knife around the edges. Immediately invert it onto a clean kitchen towel that’s been dusted with cocoa powder. Peel off the parchment. Brush the warm cake evenly with the espresso syrup.
Starting at a short end, roll the cake up tightly in the towel. Let it cool completely rolled up.
For the buttercream: In a large bowl, beat the softened butter with an electric mixer until creamy and smooth. Gradually add the powdered sugar, espresso, cinnamon, vanilla, and salt. Beat until light and fluffy, about 2 minutes.
Once the cake is cool, carefully unroll it. Spread a generous layer of buttercream over the surface (reserve about 1/3 for decorating). Reroll the cake (without the towel this time). Place it seam-side down on a serving platter and chill for 30 minutes.
Frost the outside of the log with the remaining buttercream. Use a fork to create bark-like ridges. Decorate with chocolate shavings, cinnamon sticks, and a dusting of powdered sugar. Slice and serve.

Luscious layers of coffee and cinnamon make this Yule log a crowd-pleaser. It’s rich but not too sweet, with a tender crumb that melts in your mouth. Serve it with a dollop of whipped cream and a side of holiday cheer.

Cafe de Olla Cinnamon Coffee Trifle

Nothing says 'dessert with a kick' like a trifle that marries the deep, cinnamon-spiced notes of Cafe de Olla with rich chocolate and clouds of cream. It’s the kind of sweet that makes you want to cancel your plans and binge Netflix with a spoon.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Coffee Soak

1 cup strong brewed Cafe de Olla (or strong coffee)
2 tbsp piloncillo or dark brown sugar
1 tsp ground cinnamon

Cinnamon Cream

1 cup heavy cream
2 tbsp powdered sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract

Chocolate Ganache

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
a pinch of salt

Assembly

1 store-bought pound cake (about 12 oz), cut into 1-inch cubes

Instructions

Brew 1 cup of strong Cafe de Olla (or strong coffee). While hot, stir in 2 tablespoons piloncillo (or dark brown sugar) and 1 teaspoon ground cinnamon until dissolved. Set aside to cool.
In a small saucepan, heat 1/2 cup heavy cream until just simmering. Pour over 1 cup semi-sweet chocolate chips and a pinch of salt. Let sit 1 minute, then stir until smooth. Set aside.
In a large bowl, whip 1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract until soft peaks form. Don't overwhip—you want it billowy, not butter.
Cut 12 oz pound cake into 1-inch cubes. Spread half the cubes in the bottom of a trifle dish (or 8×8 dish). Drizzle half the cooled coffee mixture over the cake cubes.
Spread half the cinnamon cream over the soaked cake. Then drizzle half the chocolate ganache over the cream.
Repeat layers: remaining cake cubes, remaining coffee, remaining cream, and finish with remaining ganache.
Cover and refrigerate for at least 1 hour, or up to overnight, to let flavors meld. Serve cold.

You’ll be tempted to dive straight in, but let it chill for an hour first—trust me, the flavors meld into something magical. Serve it in a clear glass bowl so everyone can admire the layers, and watch it disappear before the coffee's done brewing.

Cinnamon Coffee-Glazed Ham

Vocally, I'm a ham fan, but this Cinnamon Coffee-Glazed Ham takes the cake—or rather, the pig. It's a sweet, smoky, caffeinated twist on the classic, perfect for brunch or dinner. Bonus: your kitchen will smell like a coffee shop and a bakery had a delicious baby.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

Ham

1 fully cooked bone-in ham (7–8 lbs), preferably spiral-sliced
a couple tablespoons of whole cloves (optional, for studding)

Glaze

2 cups strong brewed coffee (use 3 tbsp grounds per cup water)
1 cup packed brown sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter

Instructions

Preheat your oven to 325°F. Place a rack in a large roasting pan.
Score the ham's surface in a diamond pattern about 1/4-inch deep. If using cloves, press one into each diamond intersection for extra flavor.
Make the glaze: In a small saucepan, bring the 2 cups strong coffee to a boil, then reduce heat and simmer until it's reduced to about 1/2 cup (roughly 10–15 minutes). You want it concentrated and syrupy.
Whisk the reduced coffee with the brown sugar, cinnamon, and butter over low heat until smooth and the butter is melted. Keep warm.
Place the ham cut-side down on the rack. Brush a generous layer of glaze over the entire surface, getting into the spiral cuts.
Bake the ham for 2 hours, basting with the remaining glaze every 20 minutes. After the first hour, tent loosely with foil if the top is browning too fast.
Check internal temperature with a meat thermometer; it should reach 140°F in the thickest part (if it's fully cooked, you're just reheating). Let rest for 15 minutes before slicing.

Might I suggest slicing this beauty thin and piling it onto buttery biscuits with a drizzle of pan juices? The coffee glaze caramelizes into a sticky, cinnamon-kissed crust, while the ham stays juicy and tender. It's a showstopper that'll have everyone asking for the recipe—and another slice.

Vegan Coffee-Cinnamon Oat Pancakes

Sipping your morning coffee and craving pancakes? These vegan oat pancakes pack a double punch of espresso and cinnamon, with maple syrup to sweeten the deal. They’re fluffy, forgiving, and dangerously easy to whip up.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

1 cup oat flour (or blitz rolled oats in a blender until powdery)
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
a pinch of salt
1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
3/4 cup plant milk (like oat or almond)
2 tablespoons strong brewed coffee or espresso
2 tablespoons maple syrup (plus more for serving)
coconut oil for cooking

Instructions

Make the flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let sit for 5 minutes until thickened.
In a large bowl, whisk together 1 cup oat flour, 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, and a pinch of salt.
In a separate bowl, combine 3/4 cup plant milk, 2 tablespoons strong brewed coffee, 2 tablespoons maple syrup, and the flax egg. Stir until smooth.
Pour wet ingredients into dry and stir just until combined. A few lumps are fine—overmixing makes pancakes tough. Let the batter rest for 5 minutes to allow the oats to hydrate; this yields fluffier pancakes.
Heat a non-stick skillet or griddle over medium heat. Add a little coconut oil to coat. Once hot, pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden brown, another 1–2 minutes. Adjust heat if pancakes brown too quickly.
Serve immediately drizzled with extra maple syrup and a sprinkle of cinnamon.

With their coffee-kissed flavor and tender crumb, these pancakes are a wake-up call worth getting out of bed for. Drizzle with extra maple and a pinch of cinnamon for that Instagram-worthy finish.

Spiced Espresso Hot Toddy with Cinnamon

Here’s the hot toddy that’ll save your winter soul: a steamy, spicy espresso toddy spiked with cinnamon and citrus. It’s part coffee, part cocktail, and all kinds of cozy—perfect for when you need a little liquid courage against the cold.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

1 shot of freshly brewed espresso (or 1/2 cup strong coffee)
1 cup hot water
1 cinnamon stick (plus extra for garnish)
1 tablespoon honey (or maple syrup)
1 tablespoon bourbon or whiskey (optional, but strongly encouraged)
1 thick slice of lemon (or orange, if you’re feeling zesty)

Instructions

Brew your espresso (or strong coffee) into a mug. Use a stovetop espresso maker for maximum flair—and avoid that instant stuff, please.
While the coffee brews, bring 1 cup of water to a simmer in a small saucepan. Drop in the cinnamon stick and let it steep for 3–4 minutes until the water smells like Christmas morning. Tip: Don’t boil the water after adding the cinnamon—you want to extract flavor, not bitterness.
Pour the hot cinnamon water over the espresso in your mug. Stir in the honey until it dissolves. Pro tip: Add honey after the hot liquid, not before, or it’ll stick to the spoon like regret.
If you’re going the boozy route, stir in the bourbon or whiskey now. Give it a gentle swirl—no need to shake, this isn’t craft cocktail hour.
Squeeze the lemon slice over the top (catch any seeds with your fingers), then drop it into the mug. Garnish with a fresh cinnamon stick. Let it cool for a minute—burning your tongue ruins the whole vibe.

Zoom out and admire: the deep espresso counterbalances the bright citrus, while honey smooths the edges and cinnamon kisses your nose with every sip. Serve it in a clear glass mug to show off those layers, or just hide under a blanket and pretend you’re at a mountain cabin. You deserve this.

Conclusion

You’ve got a sweet lineup of coffee and cinnamon recipes perfect for holiday gatherings. Try them out, then drop a comment with your favorites—and don’t forget to share this article on Pinterest for fellow home bakers!

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