Pecan Pie Latte

1. Ingredients 

   • 18 g Java Blu Pecan Pie beans, freshly ground (medium-fine) 

   • 60 ml espresso (or strong, concentrated brew) 

   • 200 ml whole milk (or your favorite dairy-free alternative) 

   • 1 Tbsp pure maple syrup (or pecan-pie–style simple syrup) 

   • ⅛ tsp ground cinnamon + a pinch of nutmeg 

   • Whipped cream (optional) 

   • 1 Tbsp chopped toasted pecans, for garnish 

2. Brew Your Base 

   – Espresso machine: pull a double shot (60 ml) 

   – AeroPress/Moka pot: use 18 g grounds + 60 ml water at ~92 °C; steep/press per device instructions 

3. Spice-Infused Milk 

   a. In a small saucepan over medium-low heat, combine milk, maple syrup, cinnamon and nutmeg. 

   b. Warm until steaming (do not boil), whisking to froth lightly. 

4. Assemble 

   1. Pour the espresso into your favorite mug. 

   2. Stir in half the spiced milk. 

   3. Gently pour the remaining milk to create a layer of foam. 

   4. Top with a swirl of whipped cream and sprinkle toasted pecans (and a dusting of cinnamon). 

5. Flavor Highlights & Custom Tips 

   • The natural buttery-nutty notes of the Pecan Pie roast shine alongside warm maple and autumn spices. 

   • Swap maple for brown-sugar or pecan-pie–infused syrup to dial in sweetness. 

   • For a cold-brew twist: let 18 g beans steep in 200 ml cold water for 12 h, strain, then mix with spiced milk over ice. 

   • Vegan option: use oat milk for extra creaminess, coconut-based whipped topping and agave syrup. 

This latte captures the essence of a slice of pecan pie in a mug—rich, cozy and a little indulgent. Give it a whirl this afternoon and let me know if it hits that perfect sweet-nutty spot!