MAKES: 1 (12-ounce/360-ml) serving | PREP TIME: 5 minutes | COOK TIME: 5 minutes
Ingredients
½ cup (120 ml) pecan milk (see here)
1 cup (240 ml) freshly brewed hot coffee
1 tablespoon (15 ml) organic honey
1 teaspoon (5 ml) ground cinnamon
Process
Warm the pecan milk in a small saucepan over medium heat. Add the rest of the ingredients and heat just to a bare simmer while stirring. Serve immediately.
More Recipes You'll Love
Cinnamon pecan latte stirs honey and cinnamon into freshly brewed coffee and warm pecan milk for a dairy-free coffeehouse cup in five minutes. The pecan milk brings a toasty richness almond milk never quite reaches. No espresso machine, no flavored syrup, no line to wait in.
Pro Tips
- Warm the pecan milk gently and never boil it - nut milk separates and turns grainy at a hard simmer.
- Stir the honey into the hot coffee first so it dissolves completely before the milk goes in.
- Whisk briskly while the milk heats so the cinnamon disperses instead of floating in dry specks.
- Brew the coffee a shade stronger than usual so it stands up to the pecan milk's richness.
Frequently Asked Questions
Can I scale this latte up?
Yes - warm it in a saucepan and keep it just below a simmer. It is best within 20 minutes of making.
Can I use almond milk instead of pecan milk?
You can, though the latte loses the toasted pecan note that makes it distinctive.
How do I froth it without a frother?
Pour the warmed mixture into a jar, seal it, and shake hard for 30 seconds - it foams up surprisingly well.
Recipe Card
Ingredients
Method
- Warm the pecan milk in a small saucepan over medium heat.
- Add the rest of the ingredients and heat just to a bare simmer while stirring.
- Serve immediately.
