salted butter pecan

creates enough syrup for 2-4 lattes

ingredients:

¼ cup pecans, roughly chopped

¼ cup brown sugar

2 tbsp maple syrup

¼ cup water

1 tbsp salted butter

¼ tsp cinnamon

pinch of salt (optional, especially if using salted butter)

½ tsp vanilla extract or vanilla bean paste

directions:

add the pecans to a small saucepan over medium-low heat. toast for 2–3 minutes, stirring frequently so they don't burn.

add the brown sugar, maple syrup, water, butter, cinnamon, and salt.

bring to a gentle simmer and cook for about 10 minutes, stirring occasionally.

remove from heat and stir in the vanilla.

strain through a fine-mesh strainer, pressing lightly on the pecans to get all that flavor out.

let cool before using.

for each latte:

use about 1–1½ tbsp syrup, depending on how sweet you like your matcha.

⭐ salted butter pecan cold foam

for one latte, try:

2 tbsp heavy cream

1 tbsp milk

1 tbsp salted butter pecan syrup

froth or whip until thick and creamy, then spoon over your iced matcha.