Homemade Pecan Latte

I’m well on my way towards creating a bunch of these holiday espresso and latte recipes before Christmas is over. I think this is recipe #10 for this season, and it’s another good one. This time I’m explaining how to create a delicious Homemade Pecan Latte. I was excited for this one, due to how much I loved the previous chestnut praline latte, which used chopped pecans as one of the primary ingredients. The benefit to this recipe is that it’s very simple and quick to make, so let’s get started!

If you live in a warmer climate and would like a more refreshing version of this recipe, I have created an Iced Pecan Latte recipe section below as well.

Taste & Flavor

I thoroughly enjoyed trying out this latte, and I’ll do my best (as a non-expert) to describe the flavor to help you decide if this is the right latte for you.

The pecan syrup creates a deep nutty sweetness (similar to the chestnut praline syrup) that matches beautifully with the robust intensity of the espresso. When you add it to the smoothness of the steamed milk, you end up with a velvety and creamy latte with the undertones of the toasted pecan essence.

Topping it off with the optional whipped cream adds an airy texture, and the addition of the chopped pecans on top creates a fun crunch. Overall, this latte has a great balance to it, and the flavors work really well together. The warm and comforting taste is a perfect fit for the holiday season, and it keeps getting more popular.

Homemade Pecan Latte | Full Recipe

I split this pecan latte recipe into two sections to make the process easier. We’ll begin with creating the syrup, then proceed to creating the actual latte. This recipe makes enough syrup for multiple lattes (approximately 8). The latte portion of this recipe explains how to use this syrup to make one Pecan Latte. This means you can multiply the latte section to make more lattes or simply refrigerate the extra syrup.

The syrup will stay fresh if refrigerated in an airtight container for up to 2-3 weeks.

Pecan Syrup Ingredients

• 1 cup Water
• 1 cup Granulated Sugar
• 1/2 cup Chopped Pecans
• 1 tsp Vanilla Extract

Pecan Latte Ingredients

• 2 shots of espresso (or 1/2 cup strong brewed coffee)
• 1 cup Milk (or non dairy alternative)
• 2 tbsp Pecan Syrup (from above)
• Whipped Cream (optional)
• Chopped Pecans for topping (optional)

Pecan Syrup Instructions

1. Grab a small or medium saucepan, and pour in the water, granulated sugar, and chopped pecans.
2. Bring the saucepan mixture to a boil over medium heat, stirring consistently until the sugar is completely dissolved.
3. Reduce the heat to low and let the mixture simmer for approximately 10 minutes.
4. Turn off stovetop and remove the saucepan from heat. Stir in the vanilla extract.
5. Let the syrup cool for five minutes. Strain the syrup to remove the pecan pieces.
6. The pecan syrup is now ready to enjoy. Store the syrup you don’t use immediately in an airtight container. It will stay fresh in the fridge for 2-3 weeks.

Pecan Latte Instructions

1. Brew 2 shots of espresso (or 1/2 cup of strong coffee)
2. Steam the milk with milk frother or small saucepan over medium heat. Heat until it’s hot but not boiling.
3. Add 2-3 tbsp of the pecan syrup (from above) to your Chosen Mug.
4. Pour the 2 shots of espresso (or the strong coffee) into the Chosen Mug.
5. Carefully pour the 1 cup of steamed milk into your Chosen Mug. Stir gently to mix.
6. Top with the whipped cream and chopped pecans (both optional) for an extra holiday touch.

Pecan Latte Nutrition Facts

These nutrition fact numbers are approximate values based on general information from the ingredients listed in this recipe. This table uses skim milk as the type of milk used. It also does not include the optional whipped cream. Adding ¼ cup of regular whipped cream would add roughly 100 calories, using a low fat option would be around 40 calories.

Iced Pecan Latte

Many of you in warmer climates will prefer a cooler form of this latte, so I decided to include this iced section as well. You might’ve also been fans of our recipe for homemade peppermint syrup. It is very similar to the hot version above, but there are some important changes (like adding ice as an ingredient)!

Start by making the Pecan Syrup (above) just like the hot recipe.

Ingredients

• 1 1 ½ cups Ice
• 2 shots of espresso (or 1/2 cup strong brewed coffee)
• 1 cup Milk (or non dairy alternative)
• 2 tbsp Pecan Syrup (from above)
• Whipped Cream (optional)
• Chopped Pecans for topping (optional)
  

Instructions

1. Brew 2 shots of espresso and set it to the side (or place in the fridge) for a few minutes to let it cool.
2. Add the ice to your Chosen Mug
3. Add the Pecan Syrup to your Chosen Mug
4. Add your milk (or non dairy alternative) to your Chosen Mug.
5. Add your espresso (or strong coffee) to your Chosen Mug
6. Use a straw or stirring stick to stir/mix everything together
7. Add on the whipped cream (optional) and chopped pecan topping (optional)
8. Enjoy your Iced Pecan Latte

If you enjoyed this holiday latte recipe and are looking for some of my other Christmas favorites, you should check out our fun Gingerbread Latte and our sweet Sugar Cookie Latte recipes. Both offer different cookie flavors in latte form, you can’t go wrong!