Pumpkin Spice Pecan Latte As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 25 minutes Prep Time 10 minutes Cook Time 15 minutes Rating 4 out of 5 stars (3) Ingredients 2 servings 1/2 cup raw pecans1/2 cup maple syrup2 teaspoons vanilla extract2 tablespoons dark brown sugar1 teaspoon cinnamon2 cups milk1/4 cup pumpkin butter1/2-1 teaspoon pumpkin spice3-4 shots espresso, or 1/2 cup brewed coffee1/2 cup heavy whipping cream Calories Kid-FriendlyBakingDairySautéingIntermediateQuick and EasyFallBudget-FriendlyBeveragesSweetSavory ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 1. To make the syrup + pecans. Preheat oven to 350° F. Line a baking sheet with parchment paper. 2. In a pot combine the pecans and maple. Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. To the syrup, add 1 teaspoon vanilla and set aside. 3. Toss the pecans with brown sugar and cinnamon. Bake for 10 minutes, until toasted. Remove from oven and toss with 1 teaspoon vanilla. Sprinkle with sea salt. Let cool, then chop.4. To make the Latte. Combine the milk, pumpkin butter, pumpkin spice (use to you taste), and 1-2 tablespoons of pecan syrup in a medium pot and bring to a simmer. Heat the mixture until it is steaming. Using a small whisk, whisk until frothy.5. Pour the hot coffee/espresso between 2 mugs and pour over the frothed pumpkin milk. Top with whipped cream and a sprinkle of pecans. Step 2 Maple Cream Step 3 1. Using an electric mixer, whip the cream and 1-2 tablespoons pecan syrup until soft peaks form.
