Go Back

Maple Pecan Latte (Step-by-Step Recipe)

This Maple Pecan Latte is one of those recipes that feels fancy but comes together in minutes. A simple mix of real maple syrup, espresso, and toasty pecan flavor that smells like a Saturday morning in October.
Once you make it from scratch, you’ll see why homemade always tastes better (and costs a lot less than a trip to Starbucks).
Print Recipe Pin Recipe
Total Time 10 minutes

Equipment

  • Small Saucepan:
  • Fine Mesh Strainer:
  • Espresso maker, French press, or Moka pot
  • Milk Frother or Whisk:
  • Measuring spoons and mug

Ingredients
  

  • For the Maple Pecan Syrup:
  • ½ cup pure maple syrup (not pancake syrup!)
  • ¼ cup water
  • 2 tablespoons brown sugar (optional, for extra depth)
  • 2 tablespoons chopped pecans (or ½ teaspoon pecan extract)
  • ½ teaspoon vanilla extract
  • For the Latte:
  • 1–2 shots espresso (or ½ cup strong brewed coffee)
  • ¾ cup steamed milk (dairy or oat milk works beautifully)
  • 2–3 tablespoons maple pecan syrup (homemade or store-bought)
  • Whipped cream + crushed pecans for topping
  • Optional: A pinch of cinnamon or nutmeg for extra fall warmth

Instructions
 

  • Step 1) Make the Maple Pecan Syrup: In a small saucepan, combine maple syrup, water, brown sugar, and chopped pecans. Next, simmer over medium-low heat for 5–7 minutes, stirring occasionally.
    Your kitchen will smell like pancakes and roasted nuts. That’s when you know it’s ready. Then remove from heat, strain out the pecans, and stir in vanilla extract. You want to let it cool completely, then store it in a jar for up to 2 weeks.
    Optional: Add a pinch of cinnamon or nutmeg to the syrup for a spiced twist.
  • Step 2) Brew Your Coffee or Espresso: Pull 1–2 espresso shots or brew ½ cup strong coffee. If you don’t own an espresso machine, use a French press or Moka pot. Both give you that deep, bold flavor that pairs perfectly with sweet maple syrup.
  • Step 3) Steam or Froth the Milk: Heat your milk of choice to around 150°F (65°C). You want it hot but not boiling. Froth it for about 30 seconds using a handheld frother, whisk, or by shaking it in a sealed jar (yep, that trick actually works).
  • Step 4) Assemble the Latte: Add 2–3 tablespoons of maple pecan syrup to your mug, then pour in your espresso and stir to mix. Next, slowly add the steamed milk, holding back the foam with a spoon until the end. Finally, spoon the foam on top.
  • Step 5) Finish with Toppings: Top with whipped cream, crushed pecans, and a drizzle of maple syrup. For that true café-style finish, sprinkle a dash of cinnamon or nutmeg on top.

Video