A homemade Maple Pecan latte with whipped cream is easier than you think!
The recipe starts with a rich sauce made from maple syrup, brown sugar, heavy cream, butter and pecan butter.
Next, mix 2-3 tablespoons of this heavenly concoction with freshly brewed espresso.
Top with steamed milk, swirl on some whipped cream and sprinkle with chopped pecans.
It’s cafe-quality comfort in your own kitchen, without the hefty price tag.
Stay tuned for the best pro tips and variations!
Ingredients
- Espresso
- Maple syrup
- Brown sugar
- Heavy cream
- Unsalted butter
- Vanilla extract
- Pecan butter
- Condensed milk
- Salt
- Milk
- Whipped cream
- Pecans
Additionally, you can enjoy this drink with Delicious Vegan Overnight Oats for a wholesome breakfast.
Recommended Tools
Creating the perfect maple pecan latte at home is much easier when you have the right tools on hand. From brewing the espresso to making that delicious maple pecan sauce, these kitchen essentials will help you craft a coffee shop-worthy drink without leaving your kitchen.
- Espresso Machine:
Essential for pulling those perfect shots of espresso that form the base of your latte.
- Milk Frother:
Creates that silky foam for your latte as mentioned in the recipe tip for best results.
- Small Saucepan:
Perfect for making the maple pecan sauce without burning it while you stir frequently.
- Measuring Spoons:
Helps you accurately portion the tablespoons of maple pecan sauce and other ingredients.
- Measuring Cups:
Ensures you add the right amount of milk, heavy cream and other ingredients for perfect flavor.
- Latte Glasses:
Shows off the beautiful layers of your maple pecan latte and makes the experience feel special.
Additionally, a good cream-based sauce can elevate the flavor of your latte, similar to the richness found in classic fettuccine Alfredo.
Instructions for Maple Pecan Latte With Whipped Cream
Ready to create the perfect cozy fall drink? Let’s make this delicious Maple Pecan Latte that’ll have you skipping the coffee shop line forever!
- First, let’s prepare our magical maple pecan sauce. In a saucepan over medium heat, combine 1/2 cup maple syrup, 1/4 cup brown sugar, 1/2 cup heavy cream, 1 tablespoon unsalted butter, and 2 teaspoons vanilla extract. Stir everything until the sugar completely dissolves – no grainy bits allowed!
- Crank up the heat a bit and keep stirring for about 4 minutes until the mixture thickens up nicely. You’ll know it’s ready when it coats the back of a spoon!
- Take your saucepan off the heat and mix in 1/2 cup pecan butter, 2 tablespoons condensed milk, and a pinch of salt. Stir until smooth and try not to eat it all with a spoon (though I wouldn’t blame you if you did)!
- Brew 2 shots of espresso into your favorite mug. If you don’t have an espresso machine, strong coffee works too!
- Add 2-3 tablespoons of your freshly made maple pecan sauce to the espresso and stir well. This is where the magic happens, folks!
- Steam and foam 3/4 cup milk until it’s nice and frothy. Don’t have a steamer? No worries! Heat your milk in the microwave then use a milk frother, or shake it vigorously in a sealed jar.
- Pour the steamed milk over your espresso-sauce mixture, holding back the foam with a spoon, then top with the foam.
- Crown your creation with a generous swirl of whipped cream and a sprinkle of chopped pecans for that picture-perfect finish!
Remember to stir your sauce frequently while cooking to prevent burning – nobody wants a burnt latte! Additionally, you can pair this delightful drink with quick and healthy breakfast ideas to fuel your busy mornings.
Now sip, enjoy, and pat yourself on the back for making barista-quality coffee at home!
Pro Tips
Make a batch of the maple pecan sauce on the weekend and store it in an airtight container in the refrigerator for up to two weeks, allowing you to quickly craft this seasonal latte on busy mornings without the full prep work. This approach not only saves time but also promotes healthy eating habits, making it easier to enjoy flavorful beverages without the hassle.</p
Substitutions & Variations
A few simple swaps can transform your Maple Pecan Latte into something with a different flavor profile while maintaining its cozy essence.
- Vegan Option: Substitute dairy milk with oat milk or almond milk and use coconut whipped cream instead of regular whipped cream.
- Spiced Maple: Add 1/4 teaspoon of cinnamon and a pinch of nutmeg to the maple pecan sauce for a warm spice profile.
- Caramel Maple Twist: Replace half the maple syrup with caramel sauce and add a drizzle of caramel on top of the whipped cream.
- Hazelnut Variation: Substitute pecan butter with hazelnut butter in the sauce and top with chopped hazelnuts instead of pecans.
- Iced Version: Cool the espresso and sauce mixture then pour over ice cubes before adding cold milk and topping with whipped cream.
- Mocha Maple: Add 1 tablespoon of cocoa powder to the maple pecan sauce for a chocolate undertone that pairs beautifully with the maple and pecans.
- For a refreshing breakfast pairing, consider enjoying your latte with vegan mango overnight oats for a delightful start to your day.
Leftovers & Storage Tips
Though you might be tempted to make a large batch of this delicious maple pecan sauce, proper storage is key to maintaining its flavor and texture for future lattes.
Store your sauce in an airtight container in the refrigerator for up to two weeks. Just give it a good stir before using!
If you’ve got extra steamed milk, don’t save it—trust me, it’s never the same reheated.
Cook With Fall Spices
Maple Pecan Latte with Whipped Cream
A rich, indulgent latte featuring homemade maple pecan sauce topped with whipped cream and chopped pecans.
- 2 shots espresso
- 2-3 tablespoons maple pecan sauce
- ¾ cup milk
- Whipped cream (for topping)
- Chopped pecans (for topping)
- ½ cup maple syrup
- ¼ cup brown sugar
- ½ cup heavy cream
- 1 tbsp unsalted butter
- 2 tsp vanilla extract
- ½ cup pecan butter
- 2 tbsp condensed milk
- Pinch of salt
- Combine maple syrup, brown sugar, heavy cream, butter, and vanilla in a saucepan over medium heat; stir until sugar dissolves.
- Increase heat and cook, stirring, for ~4 minutes until thickened. Remove from heat and stir in pecan butter, condensed milk, and salt.
- Brew espresso. Mix 2-3 tbsp sauce with espresso.
- Steam and foam milk, add on top.
- Top with whipped cream and sprinkle chopped pecans.
