Pecan Pie Latte with Maple Cold Foam

Bring cozy fall flavors home with this Pecan Pie Latte topped with maple cold foam. Made with homemade pecan pie syrup, espresso, and creamy maple foam, this latte tastes like a slice of pecan pie, perfect hot or iced.

If there were ever a latte that captured the warmth and sweetness of fall, this Pecan Pie Latte with Maple Cold Foam would be it. Rich espresso meets buttery pecan syrup and a touch of cinnamon for a flavor that feels like a slice of pecan pie in a mug. Finished with a layer of light and creamy maple cold foam, this latte is cozy, nutty, and just the right amount of indulgent.

It’s the perfect drink for slow mornings, crisp afternoons, or anytime you need a little taste of something sweet and comforting. Whether you enjoy it iced or hot, this latte brings all the flavors of the holiday season straight to your kitchen.

Why You’ll Love This Recipe

• Homemade pecan pie syrup: Made with roasted pecans, brown sugar, butter, and vanilla for deep, caramelized flavor.
• Creamy maple cold foam: Adds a light, airy layer of sweetness that balances the bold espresso.
• Versatile: Equally delicious hot or iced, perfect year-round!

Ingredients

• Pecans: Roasted for a rich, buttery flavor that forms the base of the syrup.
• Brown sugar: Adds a warm, caramel sweetness reminiscent of classic pecan pie.
• Cinnamon: Brings cozy spice and depth to the syrup.
• Vanilla extract or vanilla bean paste: For that sweet bakery aroma and smooth finish.
• Butter: Gives the syrup that signature pecan pie richness. Use salted butter, or add a pinch of salt if unsalted.
• Espresso: Bold and smooth, the perfect balance to the sweet syrup. Strong brewed coffee works, too.
• Milk: Whole milk adds creaminess, or use oat milk for a dairy-free option.
• Heavy cream and maple syrup: Whipped together to create a soft, silky cold foam with a touch of maple sweetness.

Instructions

1. Make the Pecan Pie Syrup

1. Preheat the oven to 350°F.
2. Spread pecans on a baking sheet and roast for 5–10 minutes, until fragrant and lightly toasted.
3. In a saucepan, combine roasted pecans, brown sugar, cinnamon, and water. Bring to a boil, then simmer for 10–15 minutes.
4. Stir in butter and vanilla extract.
5. Strain through a fine mesh sieve and store the syrup in an airtight container in the refrigerator for up to two weeks.

2. Make the Maple Cold Foam

1. In a small cup, combine heavy cream, milk, and maple syrup.
2. Whisk or froth until thick and creamy. Set aside.

3. To Make an Iced Pecan Pie Latte

1. Fill a glass with ice.
2. Add 1–2 tablespoons pecan pie syrup, then pour in milk and espresso.
3. Spoon the maple cold foam over the top and finish with a sprinkle of cinnamon or crushed pecans if desired.

4. To Make a Hot Pecan Pie Latte

1. Steam or heat your milk until warm and slightly frothy.
2. In a mug, combine 1–2 tablespoons pecan pie syrup with espresso. Stir to blend.
3. Pour in the steamed milk.
4. If you’d like, top with a small spoonful of maple cold foam or whipped cream for extra indulgence.
5. Finish with a light dusting of cinnamon or a drizzle of maple syrup.

Tips for the Best Latte

• Toast your pecans it deepens the flavor and makes the syrup irresistible.
• Use fresh espresso for the richest taste and best aroma.
• Batch the syrup ahead it’s great for drizzling on pancakes, oatmeal, or even ice cream!

Serving Ideas

Enjoy this cozy Pecan Pie Latte as a sweet morning treat or an afternoon pick-me-up. It pairs perfectly with a slice of pumpkin bread, a buttery croissant, or your favorite holiday cookies.

Pecan Pie Latte with Maple Cold Foam

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Bring cozy fall flavors home with this Pecan Pie Latte topped with maple cold foam. Made with homemade pecan pie syrup, espresso, and creamy maple foam, this latte tastes like a slice of pecan pie, perfect hot or iced.

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Prep Time:20 minutes mins

Course: Drinks

Servings: 1

Ingredients

PECAN PIE SYRUP

• 1 cup pecans
• 1 cup brown sugar
• 1 cup water
• 1 tsp cinnamon
• 1 tsp vanilla extract or vanilla bean paste
• 2 tbsp salted butter or unsalted butter + pinch of salt

PECAN PIE LATTE

• 2 shots espresso
• 1-2 tbsp pecan pie syrup
• 8 oz milk

MAPLE COLD FOAM

• 3 tbsp heavy cream
• 2 tbsp milk
• 1 tbsp maple syrup

Instructions

MAKE THE PECAN PIE SYRUP

• Preheat oven to 350 F.
• Add pecans to a sheet pan and roast for 5-10 minutes. Watching to ensure they don't burn.
• In a sauce pan combine the roasted pecans, brown sugar, and cinnamon. Bring mixture to a boil and allow to simmer for 10-15 minutes.
• Add in butter and vanilla extract, stirring to combine.
• Use a fine mesh strainer to separate the pecans from the syrup and pour into an air tight container and store int the refrigerator for 2-3 weeks.

MAKE THE LATTE

• In a small cup combine all the ingredients for the maple cold foam. Whisk together with a frother until mixture has thickened. Set Aside.
• FOR ICED LATTE: In a large cup add ice, then pecan pie syrup, milk, and then espresso. Top with maple cold foam and enjoy!
• FOR HOT LATTE: Steam milk to desired temperature. Then add pecan pie syrup and espresso to the steamed milk. Top with maple cold foam and enjoy!