Pecan Crunch Oat Milk Latte

Name: Pecan Crunch Oat Milk Latte
Cook time: 50 mins
Yield: 1 servings
Ingredients: 1/2 cup pecans, roughly chopped; 1 tbsp unsalted butter, melted; 2 tbsp brown sugar; 1/4 tsp vanilla extract; Pinch fine sea salt; 1 1/4 cups brown sugar, tightly packed; 1 cup raw pecans, finely chopped; 1 1/4 cups water; Pinch fine sea salt; 1 tsp vanilla extract; 1/2 tsp butter extract (optional); 1/2 tsp ground cinnamon (optional); Handful ice; 1/2 cup oat milk; 2-3 tbsp pecan syrup; 2 shots espresso; 2-4 tbsp oat creamer; 1-2 tbsp pecan crunch topping

Drinks

Think cozy oat milk, rich espresso, and homemade pecan syrup topped with a sweet pecan praline crunch.

Servings: 1

Time: 50 mins

Ingredients

Pecan Crunch Topping

1/2 cup pecans, roughly chopped
1 tbsp unsalted butter, melted
2 tbsp brown sugar
1/4 tsp vanilla extract
Pinch fine sea salt

Pecan Syrup

1 1/4 cups brown sugar, tightly packed
1 cup raw pecans, finely chopped
1 1/4 cups water
Pinch fine sea salt
1 tsp vanilla extract
1/2 tsp butter extract (optional)
1/2 tsp ground cinnamon (optional)

Pecan Crunch Oat Milk Latte

Handful ice
1/2 cup oat milk
2-3 tbsp pecan syrup
2 shots espresso
2-4 tbsp oat creamer
1-2 tbsp pecan crunch topping

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Process

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.