Description
A cozy and delicious Maple Pecan Latte, perfect for a fall morning. Homemade maple pecan syrup elevates this coffee shop favorite.
Ingredients
Scale
- 1 cup strong brewed coffee (dark roast recommended)
- 1 cup milk (dairy or non-dairy, such as oat milk)
- 2 tablespoons pure maple syrup
- 1/4 teaspoon maple extract (optional)
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 2 tablespoons chopped pecans, toasted
- Whipped cream (optional)
- Pecan halves, for garnish (optional)
Instructions
- Toast the Pecans: Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5-7 minutes, until fragrant and lightly browned. Let cool slightly.
- Combine Ingredients: In a small saucepan, combine maple syrup, toasted chopped pecans, cinnamon, and nutmeg.
- Simmer Gently: Place the saucepan over low heat. Gently simmer for 5 minutes, stirring occasionally. Do not boil.
- Strain (Optional): Strain through a fine-mesh sieve for a smoother syrup. Reserve pecans for garnish or snacking.
- Set Aside: Remove from heat and set aside. The syrup will thicken as it cools.
- Espresso Machine: Pour milk into a frothing pitcher. Purge the steam wand. Submerge the tip of the wand and turn it on. Stretch the milk by slowly lowering the pitcher, creating a swirling vortex. As the milk expands, lower the pitcher further to keep the tip of the wand submerged. Once the milk has doubled in volume and is hot to the touch (but not boiling!), turn off the steam wand. Tap the pitcher on the counter to release any large bubbles and swirl the milk gently to create a smooth, glossy texture.
- Milk Frother: Pour milk into the frother, select the desired setting (usually “froth” or “hot milk”), and let it do its magic!
- French Press: Heat milk in a saucepan until hot but not boiling. Pour into a French press, filling it about halfway. Secure the lid and pump the plunger up and down vigorously for about 30-60 seconds, or until the milk has doubled in volume and is frothy.
- Whisk: Heat milk in a saucepan until hot but not boiling. Remove from heat and whisk vigorously until frothy.
- Prepare the Coffee: Brew a cup of strong coffee.
- Add the Syrup: Pour maple pecan syrup into your mug (start with 2 tablespoons).
- Pour in the Coffee: Carefully pour hot coffee into the mug, on top of the syrup. Stir well.
- Add the Milk: Gently pour frothed milk into the mug, holding back the foam.
- Spoon on the Foam: Spoon remaining milk foam on top.
- Garnish (Optional): Top with whipped cream, cinnamon, and pecan halves.
Notes
- Make it Iced: Brew coffee stronger, let cool. Prepare syrup. Fill a glass with ice, syrup, coffee, and cold milk.
- Add Espresso: Add a shot of espresso for extra caffeine.
- Use Different Nuts: Substitute walnuts, almonds, or hazelnuts.
- Spice it Up: Add cloves or ginger to the syrup.
- Make it Vegan: Use non-dairy milk and vegan whipped cream.
- Maple Pecan Creamer: Make a larger batch of syrup and store it for coffee creamer.
- Adjust Sweetness: Adjust the amount of maple syrup to your liking.
- Coffee Choice: Dark roast is recommended for a bold flavor.
- Milk Alternatives: Oat milk, almond milk, soy milk, or coconut milk can be used.
- Prep Time: 5 minutes
- Cook Time: 10 minutes