There’s something deeply comforting about seasonal drinks that capture the essence of fall.
These two recipes—Autumn Maple Pecan Iced Coffee and Blackberry Sage Iced Tea Latte—balance warm spices, nutty richness, and fruity brightness.
Each sip feels like wrapping your hands around a soft sweater, even as ice keeps you cool.
Whether you need a morning pick-me-up or an afternoon refreshment, these drinks bring autumn’s spirit to your glass.
Why You’ll Love These Recipes
Autumn Maple Pecan Iced Coffee combines robust coffee with sweet maple syrup and nutty pecans, creating a creamy, satisfying drink that’s perfect for chilly mornings or midday breaks.
Blackberry Sage Iced Tea Latte marries tart blackberries and aromatic sage with soothing tea and milk, delivering a unique balance of fruity, herbal, and creamy.
Both recipes are easy to make—no elaborate steps or ingredients—and are easily customized to your preferences.
These drinks are ideal for entertaining or cozy weekends at home, highlighting fall flavors without any fuss.
What You’ll Need (Ingredient Highlights)
Brewed coffee – Rich, chilled base for the Maple Pecan Iced Coffee.
Maple syrup – Natural sweetness that complements coffee’s bitterness.
Pecans – Chopped for a subtle, toasty nut character.
Milk (dairy or plant-based) – Adds creaminess to both drinks; choose your favorite.
Black tea – Strongly steeped and chilled for the Latte, providing tannic structure.
Blackberries – Fresh or frozen, they bring a bright, tart note.
Sage leaves – Earthy herbal accent that pairs beautifully with berries.
Ice cubes – Essential to keep each drink crisp and refreshing.
Pro Tips Before You Start
Chill coffee and tea completely before blending or combining; warm liquids dilute ice too quickly.
Use freshly brewed black tea and steep it strong—this ensures the Latte’s flavors stand out against milk.
Toast pecans lightly in a dry pan for deeper nutty flavor, then chop while still warm.
Adjust sweetness to taste—maple syrup can be increased or reduced depending on coffee strength and personal preference.
Infuse milk gently for the Blackberry Sage Latte; avoid boiling to preserve the milk’s creamy texture and fresh herbal notes.
How to Make Blackberry Sage Iced Tea Latte
Step 1: Brew & Chill Tea
Steep black tea in hot water until strong.
Remove tea bags or leaves and let the tea cool to room temperature.
Refrigerate until fully chilled.
Step 2: Infuse Milk
In a small saucepan, combine blackberries, sage leaves, milk, and your chosen sweetener (maple or honey).
Warm gently over medium-low heat, stirring until berries break down and the mixture becomes fragrant—do not boil.
Strain into a bowl, discarding solids, then refrigerate until chilled.
Step 3: Assemble & Serve
Fill glasses with ice cubes. Pour chilled black tea into each glass until about two-thirds full.
Top with the chilled, blackberry-sage–infused milk. Give a gentle stir to swirl the flavors.
What to Serve It With
Autumn Maple Pecan Iced Coffee pairs wonderfully with a warm cinnamon roll or buttery pecan muffin—double down on those nutty, sweet notes.
Blackberry Sage Iced Tea Latte complements cheese-filled crepes or a slice of tangy lemon cake, playing off the fruity and herbal layers.
Both drinks work as standalone refreshers for cozy weekends, brunch gatherings, or when you simply need a seasonal treat.
Variations / Substitutions
Swap nuts – Use toasted almonds or walnuts instead of pecans for a different nut profile.
Flavor twist – Stir in a dash of cinnamon or pumpkin spice for the Maple Pecan Iced Coffee to amp up autumn warmth.
Herb change – Replace sage with fresh mint or basil in the Latte for a lighter, fresher herbal note.
Berry mix – Add raspberries or blueberries alongside blackberries in the Latte for a multi-berry infusion.
Sweetener options – Swap maple syrup or honey with agave syrup or coconut sugar, adjusting to sweetness preference.
Storage & Leftovers
Chill separately – Store leftover coffee base and infused milk in sealed containers for up to 48 hours; combine and serve over fresh ice when ready.
Avoid dilution – Keep ice and liquid stored separately; add ice only just before serving to maintain flavor intensity.
Strain before storing – For the Latte, strain infused milk to remove berry seeds and sage bits; this preserves texture and prevents bitterness.
FAQs
Can I make these drinks ahead of time?
Yes—brew and chill coffee or tea, and infuse the milk up to a day ahead.
Assemble over ice just before serving.
What milk works best?
Dairy, almond, oat, or soy milk all work.
Choose based on desired creaminess and flavor.
How spicy is the Blackberry Sage Latte?
It’s not spicy—sage offers an earthy herbal flavor.
Add jalapeño slices to the tea infusion if you want a hint of heat.
Can I use frozen blackberries?
Absolutely. Thaw slightly or simmer frozen berries directly with milk for infusion.
How can I intensify the pecan flavor?
Toast the pecans thoroughly before chopping, or add a drop of pecan extract for a more pronounced note.
Is this iced coffee served unsweetened if I skip syrup?
Yes—omit the maple syrup to keep it unsweetened.
Taste the coffee first; you might need a small amount of syrup for balance.
Can I substitute the herb in the Latte?
Yes—swap sage with fresh mint or Thai basil. Each brings a distinct, refreshing twist.
Final Thoughts
These two drinks capture the essence of fall with minimal fuss.
The Autumn Maple Pecan Iced Coffee brings nutty sweetness to your morning routine, while the Blackberry Sage Iced Tea Latte offers a unique blend of fruity and herbal layers.
Both are easy to customize and perfect for sipping on crisp afternoons or serving at cozy gatherings.
Keep these recipes on hand to enjoy a taste of autumn any time, wherever you are.
