Maple Pecan Latte
This latte is so cozy for a chilly Autumn day! The natural sweetness of the maple and the nutty, buttery taste of the pecan make this coffee drink perfect for Fall.
Equipment
- Stove-top espresso maker (percolator) or Nespresso or Espresso Machine
- Jar to hold the creamer
Ingredients
Espresso
- 4 tbsp ground espresso
- 4 cups filtered water
Maple Pecan Creamer
- 2 cups raw cream or milk any of the Picnik brand creamers are super clean! The collagen creamer is my favorite.
- 1/3 cup pure maple syrup
- 2 tsp pecan extract
Topping
- Sprinkle Cinnamon
- Sprinkle Nutmeg
Instructions
Espresso
- pour 4 cups of filtered water into the bottom of your percolator (or make 4 shots of espresso with whatever you have)
- put 4 tbsp of espresso into the top of the percolator
- put the percolator on the stove over medium heat
- Once you hear the coffee coming to the top of the percolator (you'll hear bubbles) pull it from the heat and turn off your stove
Maple Pecan Creamer
- use your cream or milk of choice (I use raw cream for this one) and put in a small sauce pan over low-medium heat
- add your maple syrup and pecan extract and whisk until combined and warm
To serve
- Pour your espresso into a mug
- Add desired amount of your homemade creamer to a frother and froth until desired amount of foam forms
- pour your cream into your espresso
- Sprinkle cinnamon and nutmeg on top
- Store the rest of your creamer in a glass jar in the fridge for up to a week
