Ingredients:

• 2 shots espresso (or ½ cup strong brewed coffee)
  
  

• 1 cup oat milk (barista blend recommended for froth)
  
  

• 2 tbsp pecan praline syrup (or homemade pecan syrup – see below)
  
  

• 1 tbsp crushed candied pecans
  
  

• 1 tsp maple syrup (optional, for extra sweetness)
  
  

• Pinch of cinnamon
  
  

• Ice or steamed milk foam (depending on hot vs iced version)
  

Homemade Pecan Syrup (optional):

• ½ cup chopped pecans
  
  

• ½ cup brown sugar
  
  

• ½ cup water
  
  

• ¼ tsp vanilla extract
  
  

• Simmer pecans, sugar, and water in a saucepan for 5–7 minutes. Remove from heat, stir in vanilla, and strain for a nutty, caramelized syrup.
  

Instructions:

1. Brew your base: Pull two shots of espresso or make strong coffee.
   
   

2. Sweeten & swirl: Stir in the pecan praline syrup (or homemade pecan syrup). Add a drizzle of maple if you like extra richness.
   
   

3. Steam & froth: Warm oat milk until hot and frothy (or keep it chilled if you’re going iced).
   
   

4. Combine: Pour the oat milk over the espresso mix. Stir gently to blend.
   
   

5. Top it off: Sprinkle crushed candied pecans and a dusting of cinnamon on top for that “pecan pie in a mug” crunch.