Ingredients:

  • 1/4 cup (30 g) pecans, roughly chopped
  • 1 tbsp (15 g) brown sugar (preferably dark for depth)
  • 1 tsp (5 ml) maple syrup
  • Pinch of salt
  • 1 shot (1 oz / 30 ml) espresso or 1/3 cup (80 ml) strong brewed coffee
  • 1 cup (240 ml) oat milk (barista-style preferred for frothing)
  • 1 tsp (5 ml) maple syrup or sweetener of choice (optional)
  • Toasted pecan crunch topping (from above)

Instructions:

  1. Heat a small skillet over medium heat.
  2. Add chopped pecans, brown sugar, maple syrup, and a pinch of salt.
  3. Stir constantly until pecans are toasted and the sugar melts into a sticky glaze, about 3-4 minutes.
  4. Transfer to a plate and allow to cool; the pecans will harden to a crunchy texture.
  5. Brew 1 shot of espresso or 1/3 cup of strong coffee using your preferred method.
  6. Heat oat milk gently (avoid boiling) until about 150°F (65°C).
  7. Froth oat milk using a steam wand or handheld frother until creamy and slightly foamy.
  8. Pour the espresso or coffee into your latte glass.
  9. Stir in maple syrup if you want added sweetness.
  10. Slowly pour steamed oat milk over the coffee, holding back foam with a spoon, then spoon foam on top.
  11. Sprinkle the pecan crunch generously on top of the foamed oat milk.