Maple Pecan Latte

Instructions

1. Toast the pecans
   In a dry skillet over medium heat, toast the chopped pecans for 3-4 minutes until fragrant and golden, stirring frequently to prevent burning. Set aside to cool slightly.
2. Infuse the milk
   In a small saucepan, combine milk, maple syrup, toasted pecans, vanilla extract, cinnamon, and nutmeg. Heat over medium-low heat for 5 minutes, stirring occasionally. Do not allow to boil.
3. Prepare the coffee
   While the milk is infusing, prepare your espresso shots or strong coffee. If using the optional sugar rim, mix maple or brown sugar with a pinch of cinnamon on a small plate. Moisten the rim of your serving mugs and dip into the sugar mixture.
4. Strain and froth
   Remove the milk mixture from heat and strain through a fine-mesh sieve to remove the pecan pieces. Return the infused milk to the saucepan and reheat if necessary. Froth the milk using a milk frother, immersion blender, or whisk until foamy.
5. Assemble the latte
   Pour the espresso or coffee into two mugs. Slowly add the frothed maple pecan milk, holding back the foam with a spoon. Top with the foam and a dollop of whipped cream if desired.
6. Garnish and serve
   Sprinkle with additional chopped toasted pecans and a light dusting of cinnamon. Drizzle with a small amount of maple syrup if desired. Serve immediately while hot.