Delicious brown sugar, crushed pecans, and coffee combine to make this delectable, sticky-sweet, and nutty latte. Below are three equally delicious takes on the queen’s praline latte — trust me, anyone you choose will be worth the calories!
What you will need
- A double shot of espresso or 1 cup of strongly brewed coffee
- A preheated cup
- 1 ounce of praline syrup per cup — (you can use your favorite store purchased syrup or make your own using the recipe at the bottom of this post. You can increase the amount by 1/2 ounce if you prefer a sweeter cup)
- Steamed milk or whipped cream
- Optional additions of chocolate sauce, sugar crystals, and/or crushed pecans for garnish
For a Belgian inspired praline latte
Combine finely crushed pecans with chocolate sauce and coat the rim of your cup. Pour the praline syrup and coffee into the cup until it is approximately 2/3 full. Top with steamed milk.
For a French-inspired praline latte
Pour the praline syrup and coffee into your cup until it is approximately 2/3 full. Top with steamed milk. Garnish your drink with finely crushed pecans and decorative sugar.
For an American style praline latte
Pour the praline syrup and coffee into your cup until it is approximately 2/3 full. Top with whipped cream. Drip chocolate sauce and sprinkle chopped pecans over the whipped cream.
Combine 1 cup dark corn syrup, 3 tablespoons brown sugar, and 1/2 cup of water in a small saucepan. Bring the mixture to a boil. Reduce the heat to low and add in 1/2 cup coarsely chopped pecans. Allow the mixture to simmer 1 – 2 minutes. Add 1/2 teaspoon of vanilla extract. Allow the nuts to sit in the syrup for at least 10 minutes. You can store the syrup with the nuts still in the liquid and strain it when you are ready to use it. Any unused portion should last in the refrigerator for up to 3 weeks.
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