Toasted Pecan Maple Latte

Ingredients

Toasted Pecan Maple Syrup

28 g unsalted butter (2 tbsp.)
60 g pecans finely chopped (½ c.)
225 g water (1 c.)
120 g pure maple syrup (¼ c. + 2 tbsp.)
100 g light brown sugar (½ c.)
1 tsp. ground cinnamon

Maple Whipped Cream

50 g heavy whipping cream (3 ½ tbsp.)
1 tbsp. toasted pecan maple syrup
⅛ tsp. maple extract

2 tbsp. toasted pecan maple syrup
9 oz. milk of choice
3 oz. freshly brewed espresso

Instructions

Toasted Pecan Maple Syrup

Finely chop the pecans, then add the pecans and butter to a small saucepan. Set the saucepan over medium heat, stirring occasionally until the pecans are toasted.
Then, add in the water, maple syrup, brown sugar, and cinnamon. Stir until well combined, then bring the mixture to a simmer.
Allow the mixture to simmer for 5 minutes, then remove it from the heat.
Place a fine mesh sieve over a bowl or container, and pour the syrup through it to remove all the pecans. Save the pecans on the side for topping the drink.

Maple Whipped Cream

Add the heavy whipping cream, 1 tbsp. of the toasted pecan maple syrup, and the maple extract to a small mixing bowl. Beat until soft peaks form.

Toasted Pecan Maple Latte

Pour 2 tbsp. of the toasted pecan maple syrup into the bottom of a coffee cup, then pour freshly brewed espresso over it.
Pour some steamed or hot milk over the espresso, then top the drink off with the whipped cream, a dusting of cinnamon, and some of the candied pecans. Enjoy!

Notes

The syrup makes enough for ~7 drinks. You can scale it down if desired to make less, or you can keep the extra syrup stored in an airtight container in the fridge for up to 1 week.

Nutrition