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.
Calling all little pizza monsters. These super cute pumpkin pizza bombs are the perfect snacktivity for Halloween movie night.
Move over, takeout. There’s something creamier—and more budget-friendly. This 30-minute butter chicken is about to become a dinner favorite.
Cheesecake for breakfast? We won’t tell. Cinnamon-baked apples and maple ricotta piled onto fresh-baked Yoke’s sourdough make this an easy fall favorite.