Roasted Chestnut Pour Over with Vanilla Bean

A cozy coffee treat with sweet roasted chestnuts and rich vanilla bean flavor

Love the warm, cozy flavors of fall? This Roasted Chestnut Pour Over combines the sweetness of freshly roasted chestnuts with the richness of real vanilla bean, creating a coffee experience that feels like autumn in a cup!

This recipe uses a medium-dark roast coffee brewed using the pour-over method, which perfectly highlights the nutty flavors. The homemade chestnut syrup and fresh vanilla bean create a perfectly balanced drink that's amazing for chilly mornings or afternoon treats.

Why You’ll Love This Recipe

Get ready to fall in love with this seasonal coffee creation!

Made with real roasted chestnuts for authentic flavor
Uses whole vanilla bean instead of artificial flavoring
Perfect for fall and winter months
Customizable sweetness levels

Roasted Chestnut Pour Over with Vanilla Bean

A cozy coffee treat with sweet roasted chestnuts and rich vanilla bean flavor

Pour Over Coffee, Chestnut Coffee, Vanilla Bean Coffee, Fall Coffee, Holiday Coffee, Homemade Coffee Syrup

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Equipment

Pour-over dripper
Paper filter
Coffee grinder
Digital scale
Gooseneck kettle
Small saucepan
Fine-mesh strainer

Ingredients

4 roasted chestnuts, peeled and chopped
1/2 cup granulated sugar
1/2 cup water
1 vanilla bean, split and scraped
30g medium-dark roast coffee beans
350ml filtered water at 200°F
Whipped cream for garnish (optional)

Instructions

For the chestnut vanilla syrup: Combine sugar, water, chopped chestnuts, and vanilla bean (pod and seeds) in a small saucepan
Bring to a boil, then reduce heat and simmer for 15-20 minutes until thickened
Strain the syrup and let cool completely
Grind coffee beans to medium-coarse consistency
Place filter in pour-over dripper and rinse with hot water
Add ground coffee to filter and level the bed
Pour 50ml hot water for blooming, wait 30 seconds
Continue pouring water in circular motions until you reach 350ml total
Add 1-2 tablespoons of chestnut vanilla syrup to taste
Top with whipped cream if desired

Pro Tips

**Toast the chestnuts until fully tender** for the best flavor in your syrup
**Split and scrape the vanilla bean** thoroughly to release all the tiny seeds
**Use filtered water heated to 200°F (93°C)** for optimal extraction
**Store leftover chestnut syrup** in the refrigerator for up to 2 weeks

Calories: 185kcal, Carbohydrates: 42g, Protein: 2g, Fat: 1g, Saturated Fat: 0g, Sodium: 15mg, Potassium: 180mg, Fiber: 1g, Sugar: 38g, Calcium: 25mg, Iron: 1mg

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American