Pecan Crunch Oatmilk Latte

• For the Latte
• 57 g espresso
• 28 g pecan syrup, plus more to taste
• 227 g DIY barista oat milk (see below), or substitute with regular full-fat milk
• For DIY Barista Oat Milk
• 240 ml plain oat milk
• 5 ml neutral oil (sunflower, grapeseed, canola, or light olive)
• For Homemade Pecan Syrup
• 170 g chopped pecans
• 100 g brown sugar
• 100 g white sugar
• 240 ml water
• 3 ml cinnamon
• Pinch of salt
• 7 ml vanilla extract
• 15 ml maple syrup, optional
• Optional Garnish
• Chopped candied pecans

Mga Tagubilin

1. Pecan Syrup

   1

   Toast the chopped pecans in a dry saucepan over medium heat until fragrant, about 3–5 minutes. Add water, both sugars, cinnamon, optional maple syrup, and salt. Stir and bring to a boil, then lower the heat and simmer for approximately 10 minutes.

2. 2

   Remove from heat and stir in the vanilla. Strain the mixture into a jar or bottle and cool completely. Use the leftover pecans for garnish if desired.

3. Espresso Shot

   3

   Use your normal espresso grind and dose. Start the shot and stop it early—around 20 seconds, when you have approximately 0.5 oz (15 ml) liquid per shot. The result will look thicker, darker, and syrupy. This concentrated shot pairs beautifully with the sweetness of the pecan syrup.

4. Latte Assembly

   4

   Pour espresso into an 8 oz (240 ml) cup and stir in 1 oz (28 g) pecan syrup.

5. 5

   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.

6. 6

   (Optional) Garnish with chopped candied pecans for crunch and serve immediately.