Forget Starbucks, you can make delicious latte’s in the comfort of your own home! I just love a warm comforting drink to enjoy during the cold months here in Canada. I recently made a batch of roasted pecan milk, so I decided to make a cozy drink with it using my favourite ingredient – maple syrup!
Here I present to you – the Roasted Pecan Maple Latte.
You can make this using coffee, Dandy Blend, or raw cacao. All options would be delicious options.
Try this out and let me know what you think!
Roasted Pecan Maple Latte
- high speed blender
- 1 cup roasted pecan milk (or other nut milk of choice) (see recipe listed below for my roasted pecan milk)
- 1 cup brewed coffee, OR Dandy Blend (1 Tbsp. to 1 cup hot water), OR raw cacao (1 Tbsp. to 1 cup of hot water)
- 1-2 Tbsp maple syrup depending on how sweet you like it
- 4 dash cinnamon
- 1 pinch ground clove
- 1/2 tsp butter optional
- garnish caramel drizzle (recipe below) optional
- garnish chopped roasted pecans
- Add the pecan milk, brewed drink of choice (coffee, Dandy Blend or hot chocolate), maple syrup, cinnamon, clove, and butter to a blender. Cover the top of the blender with a tea towel, as things can sometimes get messy when blending hot liquids. Blend on high speed to combine well (about 20 seconds).Carefully remove lid, opening away from your face as steam will be coming out.Taste the liquid to make sure it’s to your liking. Add more spices or maple syrup if you like. If the liquid has cooled a bit, you can add this mixture to a pot on the stove to heat back up.
- Add the drink to a glass. Froth should form at the top. Add some chopped pecans on top, and a drizzle of our homemade caramel sauce.
- Serve, and enjoy!
You could use this caramel sauce recipe below, which I have tried and it’s really delicious. But if you are looking for an option that doesn’t use butter, this vegan Salted Caramel Sauce recipe looks really great from Downshiftology.
- medium saucepan
- 1/2 cup coconut sugar
- 2 Tbsp water
- 3 Tbsp butter
- 1/4 cup almond milk
- Add coconut sugar to a medium sauce pan on low heat, stirring occasionally.
- When you start to notice the sugar melting, add the water and butter and whisk to combine. Let this cook for a couple of minutes.
- Add the almond milk,and continue to whisk occasionally. Let this cook down for about 10 minutes until you notice this takes on a caramel drizzle consistency. I like to use the back of a spoon to dip in the sauce and test consistency.
- Remove from stove, let cool. I put mine in a mini squeeze bottle to drizzle, but you could always just use a spoon.
Roasted Pecan Milk
- nut milk bag or cheese cloth
- high speed blender
- cookie sheet
- 1 cup raw pecans it's always good to buy pecans raw and roast them yourself (pre-roasted likely have gone rancid by the time you've bought them)
- 3 cups water
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp sea salt
- Preheat oven to 300 degrees F.
- Put pecans on a baking sheet in a single layer, and sprinkle with sea salt.
- Roast in the oven for10 minutes, and then stir them around and continue to roast for another 10minutes (make sure to check throughout the last 10 minutes to make sure they aren’t burning).
- Remove from oven and let cool.
- Add to a blender the roasted pecans, water, maple syrup, vanilla extract, and a dash of sea salt. Blend on high until really well combined.
- You can drink the milk as is, or you can strain out the pulp for a smoother drink.
- To strain: Wash your hands well. Using a nut milk bag or cheese cloth, strain out the liquid by pouring the liquid in the cloth, and carefully squeezing out the nut milk.
- Store the liquid in ajar with a label (masking tape and marker works well!). This will keep in the fridge for 4 days. You will need to shake the liquid before using, as it will separate.