Pecan Crunch Latte

A copycat-style iced latte made with a quick pecan syrup, ice, milk, and espresso. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @healthysweetsandeats

Original recipe source

Servings: 1

Ingredients

• 0.5 cup water for pecan syrup
• 0.5 cup maple syrup for pecan syrup
• 0.5 cup pecan butter for pecan syrup
• 1 teaspoon vanilla extract or maple extract for pecan syrup
• 0 salt (to taste) Source specifies seasoning to taste
• 1 teaspoon prepared pecan syrup for one iced latte
• 1 batch ice for one iced latte
• 1 batch milk of choice for one iced latte
• 2 shots espresso for one iced latte

Instructions

1. For the pecan syrup, add the water and maple syrup to a small saucepan over medium-low heat. Bring to a gentle simmer, then whisk in the pecan butter until smooth and well combined. Syrup is smooth and well combined.
2. Once the syrup is thick and smooth, remove from the heat and stir in the vanilla or maple extract and a pinch of salt. Allow to cool, then use right away or transfer to a jar and refrigerate. Stir before using. Syrup is cooled and ready to use.
3. To make the latte, add 1–2 teaspoons of the prepared pecan syrup to a glass, then fill with ice. Add milk almost to the top, leaving room for two shots of espresso. Pour in the espresso, stir, and enjoy. Latte is assembled and stirred.