Drinks
Think cozy oat milk, rich espresso, and homemade pecan syrup topped with a sweet pecan praline crunch.
Servings: 1
Time: 50 mins
Preheat your oven to 350F, and prepare a baking sheet lined with parchment paper.
Roughly chop 1/2 cup of pecans and add them to the baking sheet.
Melt the butter and while it's still warm combine it with 2 tbsp brown sugar, 1/4 tsp vanilla extract, and a pinch of fine sea salt until it forms a thick paste.
Pour this mixture over the pecans and toss to coat well. Bake in the oven for 8-10 minutes.
Allow to cool and harden for 20 minutes. Once cooled, finely chop the pecan crunch and store in an airtight container in the fridge.
To make the syrup, add 1 1/4 cup of tightly packed brown sugar, 1 cup of raw, chopped pecans, and 1 1/4 cup of water to a medium saucepan. Bring the mixture to a summer and stir until sugar is dissolved. Let simmer for 10 minutes.
Remove syrup from the heat and combine with a pinch of sea salt, 1 tsp vanilla extract, and 1/2 tsp butter extract (optional). Let it cool for 10-20 minutes, and then strain the syrup into an airtight glass jar through a fine mesh strainer.
Store in the fridge until ready to use.
Fill a tall glass with ice and add 1/2 cup oat milk and 2-3 tbsp pecan syrup.
Brew 2 shots of espresso and pour it over the ice and milk.
While the espresso is brewing, froth the oat creamer with a milk frother to create a cold foam.
Pour the cold foam on top and sprinkle with pecan crunch.
Here’s a summer pasta salad does the most—with the least effort. Bright, flavorful, and built for seconds (and thirds).
Some desserts just feel like a celebration—and these caramel apple hand pies are one of them.
Need a little summer Snacktivity? This Frozen Yogurt Bark is easy enough for the kids to make and tasty enough for everyone to steal a piece.