Now that it’s fall, I’m excited to start sharing pumpkin recipes. I usually wait until October, but I made this just this past Sunday because our weather was cold, the leaves were in peak season, and the mountains had a fresh dusting of snow. I couldn’t think of anything I wanted to make more than a hot pumpkin latte. For years, my go-to homemade pumpkin latte has been made with pumpkin butter, milk, and hot espresso. I usually add a dollop of maple whipped cream, per the recipe I shared a few years ago.
It’s delicious as is and not an overly sweet latte, so it’s great to sip on anytime! But I’ve been very curious about this new pecan crunch latte, so I decided to make my own. It’s so easy. The sweet topping makes my ordinary pumpkin latte even more delicious, making it a wonderful latte to make on a cozy afternoon. The pecan crunch is totally delicious, and now I can’t help but think about my Thanksgiving menu. New ideas are brewing in my head. I have a pie that I’m so excited to start testing out! Can you guess the theme of this year’s Thanksgiving menu? Pumpkin latte first – pie to come!
These are the details
Ingredients
pecans maple syrup (use real maple syrup, nothing with added sugars) vanilla extract dark brown sugar cinnamon milk (I prefer whole milk) pumpkin butter (use Trader Joe’s or my spiced pumpkin butter) hot espresso or coffee heavy cream
Tools
small pot sheet pan electric mixer small whisk or fork
Step 1: make the pecan syrup In a small pot, mix the maple syrup and pecans. Simmer until the maple syrup is steamy, and you can really smell the sweetness in the air. Simmering the pecans in the maple infuses the maple with the pecan flavor. Pull the syrup off the heat, use a fork to strain out the pecans, then add vanilla to the syrup.
Step 2: to make the pecan crunch Using the maple-soaked pecans, toss them on a baking sheet with brown sugar and cinnamon. Bake until toasted, then add vanilla. Let the pecans cool, then give them a good chop, chop.
Step 3: to make the latte Next warm the milk with the pumpkin butter and a couple tablespoons of the pecan syrup from step 1. Let the milk get steamy, then whisk it well, until it’s frothed up. Pour the the hot pumpkin milk over a couple shots of hot espresso.
Step 4: to make the maple pecan whipped cream Finally whip the cream with 2 tablespoons of the pecan syrup from step 1. Dollop the cream over the lattes, then sprinkle each latte with pecan crunch. I also love to add a cinnamon stick and star anise! The coziest mug to warm up to this season. I’ll be making this weekly until it’s time to move on to holiday lattes!
Looking for other warming drinks? Here are my favorites: Spiced Pumpkin Maple Latte Creamy Coconut Hot Chocolate Vanilla Mocha Hot Cocoa Gingerbread Latte Salted Caramel Brûlée Latte Lastly, if you make this Pumpkin space Pecan Latte, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
