Rich, Layered, and Unforgettable: The Ultimate Pecan Cortado

• For the Pecan Syrup
• 3/4 cup (170 g) chopped pecans
• 1/2 cup (100 g) brown sugar
• 1/2 cup (100 g) white sugar
• 1 cup (240 ml) water
• 1/2 tsp cinnamon
• Pinch of salt
• 1.5 tsp vanilla extract
• 1 tbsp maple syrup (adds depth)
• For the Cortado
• 1.5 oz (45 ml) espresso, pulled as ristretto (or up to 1.75 oz/52 ml if desired)
• 3/4 oz (22 ml) pecan syrup (up to 1 oz/30 ml if you like it sweeter)
• 5.5 oz (165 ml) steamed milk (DIY barista oat milk or regular full-fat milk)
• For DIY Barista Oat Milk (optional hack)
• 2/3 cup (160 ml) plain oat milk
• 2/3 tsp (3 ml) neutral oil (sunflower, grapeseed, canola, or light olive)
• Optional: 1/2 tsp sugar or maple syrup for a touch of sweetness
• (Shake before steaming. Steam gently to about 150°F/65°C.)
• Optional Garnish
• Chopped candied pecans for crunch

Instructions

1. 1

   Toast the chopped pecans in a dry saucepan over medium heat until fragrant (3–5 minutes).

2. 2

   Add water, both sugars, cinnamon, optional maple syrup, and salt. Stir and bring to a boil.

3. 3

   Lower the heat and simmer for ~10 minutes.

4. 4

   Remove from heat and stir in the vanilla.

5. 5

   Strain into a jar or bottle and cool. Use the leftover pecans for garnish.

6. 6

   Store refrigerated for up to 2 weeks.

7. 7

   Use your normal espresso grind and dose. Start the shot. Stop it early — around 14–16 seconds, when you have just shy of ¼ cup (60 ml). The result will look thicker, darker, and syrupy.

8. 8

   Shake before steaming. Steam gently to ~150°F (65°C).

9. 9

   Pour espresso into an 8 oz (240 ml) cup.

10. 10

    Stir in ¾ oz (22 ml) pecan syrup.

11. 11

    Steam the oat milk and pour it over. If you don't have a steamer, bring the milk to a simmer, then pulse it in a blender until foamy.

12. 12

    (Optional) Garnish with chopped candied pecans for crunch.