Autumn Coffee Recipes: 5 Cosy Drinks to Try This Season

Cosy Up with These Autumn Coffee Recipes

The evenings are drawing in, the first proper chill is in the air, and suddenly a plain black coffee doesn't feel like enough. Our team has put together five warming autumn recipes that are easy to make in your own kitchen, each built around a freshly roasted McCabe's coffee.

No espresso machine at home? A moka pot or AeroPress makes a strong enough base for every espresso recipe below.

 

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1. Pumpkin Spice Latte

Suggested coffee: McCabe's Rich Organic

The season's most famous drink, made properly. Rich Organic is our strongest organic coffee, with toffee, milk chocolate and brown sugar notes that sit perfectly alongside pumpkin and warm spices. Its bolder roast also means the coffee still comes through the milk and spice.

How to make it:

1. In a small saucepan over low heat, whisk together 1 tbsp pumpkin purée, 1 tbsp brown sugar, ½ tsp pumpkin spice mix (or a mix of cinnamon, nutmeg and ginger) and a splash of water. Warm for 1 to 2 minutes until smooth.
2. Add 200ml of milk and heat gently until steaming, whisking as you go. Don't let it boil.
3. Brew a double espresso (or a strong moka pot or AeroPress coffee) into a large mug.
4. Froth the spiced milk with a handheld frother, or shake it in a jar with the lid on.
5. Pour the milk over the coffee, spoon the foam on top and finish with a dusting of cinnamon.

 

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2. Salted Caramel Latte

Suggested coffee: Blend 15

Blend 15 has milk chocolate, toffee and stone fruit notes, and it was named Ireland's only 3 Star winner at the 2025 Great Taste Awards. Its natural toffee sweetness makes it a great match for salted caramel, so the drink tastes rich without being sickly.

How to make it:

1. Add 1 to 2 tbsp of caramel sauce (shop-bought or homemade) and a small pinch of sea salt to the bottom of a mug.
2. Brew a double espresso straight over the caramel and stir until incorporated.
3. Heat 200ml of milk until steaming and froth it until it's smooth and velvety.
4. Pour the milk into the mug, holding back the foam with a spoon, then spoon the foam on top.
5. Drizzle with a little more caramel and finish with a few flakes of sea salt.

 

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3. Maple Cinnamon Flat White

Suggested coffee: McCabe's Sail Boat Brazil Organic

A gentler drink for those who like their autumn coffee smooth rather than strong. Sail Boat Brazil Organic has biscuit, milk chocolate and cheesecake notes with a clean finish, and it's roasted to suit milky espresso drinks. Maple and cinnamon complement the biscuity sweetness rather than covering it up.

How to make it:

1. Add 1 tbsp of maple syrup and a pinch of cinnamon to a small cup.
2. Brew a double espresso (or a strong moka pot coffee) over the top and stir well.
3. Heat 150ml of milk until steaming, then froth it to a fine, glossy texture. Oat milk works particularly well here.
4. Pour the milk into the cup and let it fold through the coffee.
5. Finish with a light dusting of cinnamon.

 

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4. Spiced Mocha

Suggested coffee: McCabe's Mocha Java Organic

A twice Great Taste Award-winning blend is the ideal base for a proper mocha. Mocha Java is chocolatey and bold, with toffee, praline and red berry notes that stand up well to real chocolate and spice. It's the closest thing to a hug in a mug.

How to make it:

1. In a small saucepan, gently warm 200ml of milk with 20g of our Belgian hot chocolate (or 1 tbsp cocoa powder and 1 tsp sugar), a pinch of cinnamon and a tiny pinch of nutmeg.
2. Whisk continuously until the chocolate has melted and the milk is steaming.
3. Brew a double espresso (or a strong moka pot or AeroPress coffee) into a large mug.
4. Pour the chocolate milk over the coffee.
5. Top with whipped cream and a little grated chocolate if you're feeling indulgent.

 

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5. Irish Coffee

Suggested coffee: McCabe's Wicklow Organic

Not strictly an autumn drink, but nothing beats one on a cold October night or after a Halloween walk. Wicklow Organic is a smooth, well-rounded coffee with almond, honey and apple notes, and it works beautifully brewed in a cafetière, which is all you need here. It's also from our own county, so it seemed the right choice.

How to make it:

1. Warm a heatproof glass or mug with hot water, then tip it out.
2. Brew a strong cafetière using about 15g of coffee to 250ml of just-off-the-boil water and steep for 4 minutes.
3. Pour about 200ml of the coffee into the warmed glass and stir in 1 to 2 tsp of brown sugar until dissolved.
4. Add 35ml of Irish whiskey and stir.
5. Lightly whip 50ml of double cream until it just thickens but is still pourable. Pour it over the back of a spoon so it floats on top.
6. Don't stir. Drink the hot coffee through the cool cream.

Prefer to skip the whiskey? Leave it out and add a drop of vanilla extract instead.

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