• 1. To make the syrup + pecans. Preheat oven to 350° F. Line a baking sheet with parchment paper. 

  2. In a pot combine the pecans and maple. Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. To the syrup, add 1 teaspoon vanilla and set aside.

  3. Toss the pecans with brown sugar and cinnamon. Bake for 10 minutes, until toasted. Remove from oven and toss with 1 teaspoon vanilla. Sprinkle with sea salt. Let cool, then chop.

  4. To make the Latte. Combine the milk, pumpkin butter, pumpkin spice (use to you taste), and 1-2 tablespoons of pecan syrup in a medium pot and bring to a simmer. Heat the mixture until it is steaming. Using a small whisk, whisk until frothy.

  5. Pour the hot coffee/espresso between 2 mugs and pour over the frothed pumpkin milk. Top with whipped cream and a sprinkle of pecans. 

Maple Cream

• 1. Using an electric mixer, whip the cream and 1-2 tablespoons pecan syrup until soft peaks form.