Maple Pecan Latte– Easy Starbucks Copycat

This homemade Maple Pecan Latte is a simple, cozy version of the Starbucks favorite — made with real maple syrup, frothed milk, and a sprinkle of chopped pecans. It’s easy to put together in about 15 minutes and way more affordable than ordering out. Perfect for slow mornings, quiet evenings, or whenever you want something warm that feels a little special.

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Quick Summary

• Prep time: 10 mins
• Cook time: 5 mins
• Flavor: nutty, maple-sweet, mellow
• Great for: fall mornings, chill breaks, low-effort lattes

Why I Like This Recipe

I wasn’t trying to be fancy. Just wanted something warm without leaving the house. Made it with stuff I already had — coffee, maple syrup, milk, pecans — and it turned out really solid. Not too sweet. Really smooth. Feels like a little upgrade from your usual cup.

Ingredients

• 1.5 oz espresso or 1 cup strong brewed coffee
• 2 tbsp pure maple syrup
• 1 cup milk (steamed, frothed, or gently heated)
• 2 tbsp whipped cream (optional but ideal)
• 1 tsp chopped pecans

How To Make Maple Pecan Latte

1. Brew your coffee: Use whatever setup you have — espresso, French press, drip. Doesn’t matter. Just make it fresh.
2. Add the maple: Stir the syrup into the hot coffee so it melts in. Real maple syrup only — the thick kind.
3. Froth the milk: Use a frother if you’ve got one. Otherwise, heat it in a small pot and whisk a bit. You just want it warm and a little foamy.
4. Assemble your latte: Pour the milk into the maple coffee. Stir gently. Don’t overthink it.
5. Top and serve: Add whipped cream if using, then sprinkle on chopped pecans. That’s it. Drink while it’s hot.

Tips for Success

• Froth matters — even a little foam makes it feel legit
• Real maple syrup gives better depth than pancake syrup
• Use fresh pecans if you can. Toast them for extra flavor
• Whole milk froths best, but oat and almond work too

Storage and Reheating

• Fridge: Cool it down first. Store in a sealed jar for 1 day max.
• Reheat: Stovetop on low. Stir while warming. Don’t let it boil.
• Freezer: Wouldn’t. It’s a latte, not a popsicle.

Frequently Asked Questions

• Can I make this iced?
  Yep. Just don’t froth the milk. Mix cold milk + coffee + syrup over ice. Still good.
• What kind of maple syrup should I use?
  Grade A or B — the real stuff. The darker, the better for flavor.
• Do I need espresso?
  Nope. Strong brewed coffee works fine. French press or even instant in a pinch.
• Can I make this dairy-free?
  For sure. Oat milk is my fave for this, but almond, soy, whatever works.
• Can I toast the pecans in the microwave?
  Yeah, totally. 30-second bursts on a plate. Stir between. Just don’t walk away from them.

Common Mistakes and How to Dodge Them

• Using flavored syrup instead of real maple:
  The fake stuff is sweeter but lacks depth. Go real or go home.
• Boiling the milk:
  Makes it taste off and ruins the foam. Keep it gently warm.
• Skipping the foam:
  You can skip it, sure. But even a little makes the drink feel café-ish.
• Not stirring the maple in hot:
  If you wait too long, it won’t mix well. Do it while the coffee’s hot.

Nutrition Facts (Per Serving)

• Calories: 311 kcal
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 82mg
• Potassium: 240mg
• Total Carbohydrate: 39g
• Dietary Fiber: 1g
• Sugars: 33g
• Protein: 6g

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