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Drink recipe · from the recipe book

Maple Pecan Iced Almond Milk Latte

Bold espresso over chilled almond milk sweetened with maple syrup and blended toasted pecans, giving a nutty, gently creamy sip.

Maple Pecan Iced Almond Milk Latte

Ingredients

  • 1⅓ cups (320 ml)360 gAlmond milk, unsweetenedcold
  • 4 shots120 gEspressofreshly brewed and cooled
  • 1½ tbsp30 gMaple syrup
  • 2½ tbsp chopped16 gPecans
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalta small pinch

Steps

  1. Brew the espresso and let it cool for a few minutes, or chill it briefly in the fridge.
  2. In a blender, combine the almond milk, pecans, maple syrup, vanilla and salt.
  3. Blend on high for about 1 minute until the pecans are fully smooth and the milk is frothy.
  4. Fill two glasses with ice and pour half of the pecan almond milk into each glass.
  5. Slowly pour half of the cooled espresso over each glass so it layers on top, then stir before drinking.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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