Roasted Pecan Maple Latte

Roasted Pecan Maple Latte Coffee

I just love a nice warm comforting drink to enjoy during these cold months here in Canada. I recently made a batch of roasted pecan milk, so I decided to make a cozy drink from it with my favourite ingredient – maple syrup! I present the Roasted Pecan Maple Latte. You can make this using Coffee, Dandy Blend, or Hot Chocolate. All would be delicious!

Roasted Pecan Maple Latte

  • 1 cup roasted pecan milk (or nut milk of choice) – the recipe for roasted pecan milk will follow below
  • 1 cup brewed coffee, OR dandy blend (1 Tbsp. to 1 cup hot water), OR hot chocolate (I use 1 Tbsp. raw cacao powder with 1 cup hot water)
  • 1-2 tbsp. maple syrup (depending on how sweet you like it)
  • 4 dashes/pinches of cinnamon
  • 1 pinch ground clove
  • optional: 1/2 tsp. butter
  • optional: caramel drizzle (recipe below)
  • garnish: chopped roasted pecans
  • kitchen appliance used: high-speed blender (I like Vitamix)
  1. Add the pecan milk, drink of choice, 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.
  2. Add the drink to a glass. Froth should form at the top. Add some chopped pecans ontop, and a drizzle of our homemade caramel sauce.
  3. Serve, and enjoy!

Roasted Pecan Maple Latte Caramel Christmas

Caramel Sauce

  • 1/2 cup coconut sugar
  • 2 tbsp. water
  • 3 tbsp. butter
  • 1/4 cup almond mik
  • kitchen tool: medium saucepan
  1. Add coconut sugar to a medium sauce pan on low heat, stirring occasionally.
  2. 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.
  3. 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.
  4. Remove from stove, let cool. I put mine in a mini squeeze bottle like this to help apply it nicely to the drink.

Roasted Pecan Milk

  • 1 cup raw pecans (always best to buy raw and roast yourself – the ones pre-roasted in stores will have gone rancid already)
  • 3 cups water
  • 1 tbsp. maple syrup
  • 1 tsp. vanilla extract 
  • 1 tsp. sea salt
  • kitchen tool: nut milk bag or cheese cloth
  • kitchen tool: high-speed blender (I like Vitamix)
  • kitchen tool: cookie sheet
  1. Preheat oven to 300 degrees F. 
  2. Put pecans on a baking sheet in a single layer, and sprinkle with sea salt.
  3. Roast in the oven for 10 minutes, and then stir them around and continue to roast for another 10 minutes (make sure to check throughout the last 10 minutes to make sure they aren’t burning).
  4. Remove from oven and let cool.
  5. 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.
  6. You can drink the milk as is, or you can strain out the pulp for a smoother drink.
  7. 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.
  8. Store the liquid in a jar 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.
  9. Enjoy on it’s own, with your favourite breakfast cereal, in a smoothie or hot beverage!

Roasted Pecan Maple Latte Milk


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