Vegan Maple Pecan Latte

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.

Ingredients

For the Pecan Milk:

• 1 cup raw pecans
• 4 cups filtered water
• 2 tsp maple syrup (*not pancake syrup)
• ½ tsp vanilla extract
• Pinch of salt

Vegan Maple Pecan Latte:

• 2 oz espresso or 4 oz strongly brewed coffee
• 1-2 Tbsp maple syrup (*not pancake syrup)
• ¼ tsp vanilla extract
• 6-8 oz homemade pecan milk
• Vegan whipped cream for topping (optional)
• Additional maple syrup for drizzling (optional)

Directions

Make the Pecan Milk:

Yields about 4 ½ cups of pecan milk and will keep in the fridge for a week.

1. Roast pecans for 5 minutes at 350°F. (This step is optional but will give you a stronger pecan flavor.)
2. Blend the pecans with water, maple syrup, salt, and vanilla extract.

Make your Maple Pecan Latte:

1. Brew espresso or coffee and pour into your Ember Mug², set at 133°F.
2. Add maple syrup and vanilla extract directly to coffee.
3. Heat and froth your pecan milk. Pour over espresso and spoon additional froth on top.
4. Top with vegan whipped cream and an additional drizzle of maple syrup, if desired.

Ember Tips

Blending Pecans

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.