This Pecan Crunch Latte Syrup is a warm, nutty embrace in every sip — rich, buttery, and perfectly sweetened with hints of maple and brown sugar. Toasted pecans lend a deep, caramelized flavor, while a touch of cinnamon and toasted milk powder add cozy depth and creamy warmth. Finished with vanilla bean paste and a pinch of flaky sea salt, this syrup turns any latte into a cozy café-style latte, perfect for slow mornings or fall afternoons at home.
Why You’ll Love This Recipe
This isn’t your average coffee syrup. Toasted pecans bring a rich, nutty depth while brown sugar and maple add buttery caramel sweetness. A hint of cinnamon and toasted milk powder give it that cozy, “fresh from the coffee shop” flavor — warm, balanced, and perfect for slow mornings or fall afternoons. It’s simple to make, endlessly versatile, and guaranteed to make every latte feel a little more special.
Ingredients you’ll need
Syrup Ingredients
- Water
- Light brown sugar
- Granulated sugar
- Toasted pecans, lightly crushed
- Maple syrup
- Ground cinnamon
- Nutmeg
- Flaky sea salt
- Vanilla bean paste (or vanilla extract)
- Toasted milk powder
Equipment you will need
- Small saucepan
- Fine-mesh strainer or cheesecloth
- Measuring cups + spoons
- Heatproof spoon or spatula
- Glass jar or bottle for storing syrup
Variations & Substitutions
- Different Nuts: Try walnuts, hazelnuts, or almonds for a unique flavor twist — walnuts add earthiness, hazelnuts bring sweetness, and almonds create a lighter, buttery flavor.
- Maple Swap: Replace maple syrup with honey for a similar sweetness and texture. Honey will add a light floral note.
- Sugar Options: Use dark brown sugar for a deeper, caramel-molasses flavor, or coconut sugar for a naturally rich, less refined sweetness.
- Toasted Milk Powder Alternative: Use regular milk powder or omit it altogether — the syrup will still be flavorful from the toasted pecans and brown sugar.
- Spice It Up: Add a pinch of cardamom, clove, or espresso powder for an extra layer of warmth or a café-inspired flavor boost.
How to Store & Freeze
- Refrigerate: Once cooled, pour the syrup into a clean glass jar or bottle with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.
- Shake Before Using: Some separation is natural (especially from the pecan oils), so give the syrup a good shake or stir before each use.
Pecan Crunch Latte Syrup
Ingredients
- 1 cup water
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup toasted pecans lightly crushed
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1 pinch nutmeg
- 1/4 tsp flaky sea salt
- 1 tsp vanilla bean past
- 1 tsp toasted milk powder (optional for extra buttery flavor)
Instructions
- Toast the pecans on a baking sheet with parchment paper for 10-15 minutes at 350℉.
- In a medium saucepan, combine water, brown sugar, granulated sugar, toasted pecans, maple syrup, cinnamon, nutmeg, and flaky sea salt.
- Bring the mixture to a gentle simmer over medium heat. Cook for 10–15 minutes, stirring occasionally, until the syrup slightly thickens and the pecan aroma deepens.
- Remove from heat and stir in the baking soda, vanilla bean paste, and toasted milk powder until smooth and fully dissolved.
- Strain through a fine mesh sieve or cheesecloth to remove pecan bits. Let cool completely, then transfer to a clean jar or bottle. Save the pecans and add on top of you lattes or oatmeal. Store in the refrigerator for up to 2 weeks. Shake gently before each use.
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