Autumn leaves, sweaters, and lattes, please. Lean into the season and cozy up with a hot fall-flavored latte. While we can almost assure you will have nothing left over in your Ember Mug after making this seasonal recipe, there is one upcoming holiday that’s sure to promise leftovers: Thanksgiving. Put those extra pecans from your pecan pie to good use with our maple pecan latte – a vegan-friendly and refined sugar-free alternative to the famous coffee shop version.
Yields about 4 ½ cups of pecan milk and will keep in the fridge for a week.
Many nut milk recipes require soaking the nuts before blending and straining with a cheesecloth. Pecans are a softer nut that tends to blend easily, so you can skip both steps if you have a high-powered blender. However, if your blender isn’t up to the task, soak pecans for 2-4 hours and drain excess water before blending. If you prefer a thinner consistency, you can strain with cheesecloth after blending.
Choosing Maple Syrup
We keep the “maple syrup sauce” simple in this recipe… as in we use actual maple syrup instead of corn syrup, flavors, and refined sugar. So to get the strongest maple taste possible, you’ll want to make sure you’re using real maple syrup and not pancake syrup in this recipe. To learn the difference (and the different grades of pure maple syrup), check out the tips in our Maple Cinnamon Latte recipe.
Sip and enjoy at 133°F in your Ember Mug².