Description
A creamy, sweet, and comforting iced latte infused with real maple syrup and toasted pecans. This homemade version is faster and cheaper than coffee shop drinks, taking only about 15 minutes to prepare.
Ingredients
Scale
- 1 cup (240ml) strong brewed coffee or espresso, cooled
- 1 cup (240ml) milk of choice (oat, dairy, or almond)
- 1 cup ice cubes
- 3 tablespoons (45ml) real maple syrup
- 2 tablespoons (20g) pecans, chopped and toasted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Optional: Whipped cream, crushed pecans, cinnamon stick for garnish
Instructions
- Toast the chopped pecans in a small pan over medium heat for 3-5 minutes until fragrant and lightly browned. Remove from heat and let cool.
- In a small bowl, whisk together the maple syrup, vanilla extract, and cinnamon. Stir in half of the toasted pecans to infuse the syrup. Set aside.
- Brew strong coffee or espresso. Let it cool slightly so it doesn’t melt the ice too quickly.
- Fill a tall glass with ice cubes. Pour in the cooled coffee, leaving about an inch of space at the top.
- Add the maple pecan syrup to the coffee and stir well to combine.
- Pour in the milk and stir gently. Top with whipped cream, remaining toasted pecans, and a dash of cinnamon if desired. Serve immediately.
Notes
Use real maple syrup, not pancake syrup, for the best flavor. Toasting the pecans is crucial for bringing out their nutty flavor. The maple pecan syrup can be made ahead and stored in the fridge for up to 2 weeks. For a lighter version, use unsweetened almond milk and reduce the maple syrup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 180
- Sugar: 18
- Sodium: 100
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: iced latte, maple pecan latte, fall coffee recipe, homemade iced coffee, oat milk latte, quick breakfast drink, vegan coffee