Ingredients:

  • 1/2 cup pure maple syrup
  • 1/2 cup raw pecan halves
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 4 cups freshly brewed hot coffee
  • 1 cup whole milk
  • 1 pinch ground cinnamon

Instructions:

  1. Place raw pecans in a dry saucepan over medium heat. Stir constantly for 3–5 minutes until they smell nutty and turn a deep golden brown.
  2. Stir in the maple syrup, water, and sea salt.
  3. Lower the heat to a gentle simmer for 10 minutes. Note: Keep it at a lazy bubble; a rolling boil will scorch the maple sugars.
  4. Remove the saucepan from heat and stir in the vanilla extract.
  5. Pour the mixture through a fine mesh strainer into a jar, pressing down on the pecans with a spoon to extract all the concentrated flavor.
  6. Brew 4 cups of coffee using a strong roast or double strength brew.
  7. Add 2 tablespoons of the homemade syrup to the bottom of each of the four mugs.
  8. Pour the hot coffee over the syrup and stir gently until fully incorporated.
  9. Warm the milk until steaming and use a handheld frother for 20 seconds until a thick, silky foam forms.
  10. Pour the frothed milk over the coffee and garnish with a dusting of ground cinnamon.