Vegan Maple Pecan Latte
Serves 1Prep 15 minCook 10 minTotal 25 min
Prep and cook times are estimates — every kitchen moves at its own pace. Syrup makes enough for ~8 lattes; latte assembly takes 5 minutes.
Fall in a glass. Toasted pecans blended into butter, simmered into a maple-pecan coffee syrup, then built into a latte with frothed Good Karma Barista Blend oat milk — the one that foams like a dream and keeps the whole thing creamy. Make the syrup once and you're set for lattes all week.
Watch it made
Directions
- Toast the pecans: heat the oven to 350°F. Spread the pecans on a baking sheet and bake 5 to 10 minutes until fragrant, being careful not to burn them.
- Make pecan butter: once cooled, blitz the pecans in a high-speed blender until completely smooth, scraping down the sides as needed.
- Make the syrup: in a small saucepan, combine the maple syrup, pecan butter, brown sugar, vegan butter, oat milk, and vanilla extract. Cook over low heat, stirring, until the sugar is fully dissolved.
- Bottle it: let the syrup cool, then strain through a fine-mesh sieve, bottle, and refrigerate. It keeps about 2 weeks.
- Build the latte: add 1 to 2 tablespoons of syrup to a mug, pour in the hot coffee, and top with frothed oat milk. Sweeten to taste.
