Sweet memories of my grandfather are forever intertwined with butter pecan ice cream. During every visit to his house, I could count on finding a carton in the freezer, ready for us to share. While my ice cream cravings may have mellowed since those carefree childhood days, the enchanting combination of buttery pecans and smooth French vanilla still holds a special place in my heart. Those crunchy candied pecans were always my favorite part, nestled in that velvety cream-like buried treasure. Today, I’ve reimagined this beloved treat as a cozy coffee creation – a Butter Pecan Latte that captures all the indulgent magic of the original. Fair warning: this isn’t your everyday skinny latte. But sometimes, the sweetest memories are worth every calorie.
Total 1 hour 25 minutes including prep time • Active 25 • Makes 20 servings
Ingredients:
Butter Pecan Syrup-
- 2 tbsp salted butter
- 2 cups chopped pecans
- 2 cups water
- 1 cup sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
Cream-
- 2 cups heavy cream or whole milk
Whipped Cream, optional-
- 1 cup cold heavy whipping cream
- 3tbsp powdered sugar
- 1 tsp vanilla bean paste
Directions:
Stirring occasionally, toast pecans with butter in a pan on medium heat for about 4 minutes or until aromatic.
Combine all ingredients in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce heat to medium and simmer until thickened, about 10 minutes. Remove from heat and let pecans steep in syrup for at least 1 hour. Strain the cooled syrup through a fine mesh sieve to remove pecans.
Store syrup in an airtight container in the fridge for up to three weeks.
Make your whipped cream:
Place a metal mixing bowl and metal whisk into the freezer for 10 minutes.
Place the whipping cream into the mixing bowl; add vanilla and sugar. Whisk just until the stiff peaks form. Store any unused portion in an airtight container in the fridge for up to 3 days. When ready to use, rewhisk for 10 to 15 seconds.
Make your latte:
Brew whatever coffee or espresso your heart desires. Pour 1 cup into a mug.
Add 1 tbsp of syrup and 2 ounces of milk or cream.
Of course, add as much or as little of each as you’d like. I always prefer a little more in a large cup.
Mix well and Enjoy!
