Butter Pecan Matcha Latte
Equipment
- matcha making set
- frother
Ingredients
- 2 grams Matcha (2.5 tsp)
- 2 oz Hot water heated to about 175°F
- 2 tbsp butter pecan syrup use more if needed
- 3/4 cup oat milk
- ice
- candied pecans or chopped pecans for topping
Butter Pecan Syrup
- 1 cup chopped pecans
- 1 cup water
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp cinnamon
- pinch of nutmeg optional
- pinch of salt
- 1 tsp butter extract
- 1 tsp vanilla bean paste
Vanilla cold foam
- 3 tbsp heavy cream
- 2-3 tbsp milk
- 1 tbsp vanilla syrup, maple syrup or agave
- 1 tsp vanilla bean paste or extract optional
Instructions
For the Butter Pecan Syrup
- Add chopped pecans to a pan over medium heat. Lightly toast the pecans for 3-5 minutes moving continuously.
- Carefully pour in brown, white sugar and water. Stir until the sugar dissolves. Add in the cinnamon, nutmeg and a pinch of salt. Once the syrup begins to bubble, reduce to a simmer. Allow to simmer for 10 minutes. Remove from the heat.
- Allow to cool slightly, then pour in butter extract and vanilla bean paste. Strain the syrup into a glass jar, making sure to reserve the pecans. Store in the fridge for up to 2 weeks. Enjoy!
For the Matcha
- Soak matcha whisk in hot water 3-5 minutes before making to help soften the bristles.
- Sift matcha powder into a bowl. Pour in hot water and whisk for 1 minute.
- In your glass, add butter pecan syrup, ice, oat milk, more butter pecan syrup and a splash of hazelnut creamer if desired. Carefully pour over the matcha.
For the cold foam
- Combine heavy cream, milk or creamer and vanilla bean paste. Froth until thickens. Pour over the matcha then top with candied butter pecans and enjoy!
Notes
For the butter pecan syrup check out the recipe HERE.