I try to be as healthy as I can when developing #ThingsThatGoWithCoffee recipes, BUT some days require a legitimate treat... enter the Pecan Milk Iced Latte with Coconut Whipped Cream & Caramel!
This recipe was inspired by two magical coffee experiences I had earlier this year. The first being a trip to Spiller Park Coffee in Atlanta's Ponce City Market where I savored an iced latte made with fresh pecan milk from Treehouse Nut Milk. The second being the Vegan Sea Salt Cold Brew from Los Angeles' Rubies + Diamonds. (omg. both. so. good.)
If noting else, I hope the big take away from this post is that pecan milk is possible (yes, it's a thing!) and extremely tasty. I chose to sweeten this pecan milk with vegan coconut caramel (recipe below), which adds an extra creamy dimension while also preventing some of the typical nut-milk separation. However, I would encourage you to try different sweeteners in different amounts (like: maple syrup or dates) to suit your taste and your health needs.
If you don't have time for all of the toppers, just toss a shot of espresso into some pecan milk and you'll be good to go—it's my new favorite thing. If you want to have the full experience, I've included the simple step by step instructions below.
Pecan Milk Iced Latte with Coconut Whipped Cream & Caramel
- Pecan milk
- Shot of Espresso Chilled (I used a Colombian Espresso (Chalo Fernandez) roasted by Demello Palheta & prepared by Sorry Coffee)
- Coconut Whipped Cream
- Coconut Caramel
- Add a shot of chilled espresso to iced pecan milk.
- Top with Coconut whipped cream, drizzle with caramel.
- 1 cup whole pecans (soaked in water over night and rinsed)
- 4 cups filtered water
- 1/2 cup Coconut Caramel (recipe below or 2 Tbsp Sweetener of Choice)
- After soaking pecans over night, rinse thoroughly.
- Place in a blender with 4 cups of filtered water and turn on high for about 3-5 minutes.
- Filter 'milk' through at nut milk bag or cheese cloth (PRO TIP: save the left over pecan fiber and use it as the base for homemade granola... it's delish!)
- Return your filtered milk to a rinsed blender. Add vanilla, sweetener and a pinch of salt and pulse a few times until fully incorporated.
- You can store your pecan milk in an airtight container in the fridge for about 3-5 days.
- 1 cup Coconut Cream
- 1 cup Coconut Sugar
- 1 tsp Pure Vanilla Extract
- 1/8 tsp or a pinch of Sea Salt
- Scoop all of the thick cream out of a can of coconut cream. It should be roughly one cup.
- Place cream in a saucepan over low heat with sugar, vanilla and salt. Stir continuously until the mixture thickens and all of the sugar is dissolved. Be careful not to let it burn.
- Allow the caramel to cool and store in the refrigerator until ready to use.
Coconut Whip Cream
- 1 can Coconut Cream (Refrigerated for 24hrs)
- 1 tsp Vanilla
- 1-2 Tbsp Powdered Sugar
- In a mixing bowl, whip together chilled cream, vanilla and sugar on high until peaks form.
If you'd like to make a pretty topping like this, it's simple! First use the back of a knife across the top of your glass to even out the whipped cream.. Apply your coconut caramel in stripes on top of the cream and drag a pointed stick back and forth through the lines—changing direction each time. Easy!
Btw, all of these recipes have been influenced and inspired by real life and other recipes on the web. Though I have tweaked them to create and curate this recipe, they are not all mine.