– Shot of espresso – 2 tablespoons of maple syrup – 1/2 cup of milk – 1/4 cup of pecan butter – Chopped pecan bits – Whipped cream – Saucepan
Steam milk and pecan butter in a saucepan until melted and frothy.
Pour a freshly brewed shot of espresso into a mug or glass.
Add the next key ingredient — maple syrup — to the hot, strong coffee and stir the sweet, sticky stuff into the cup.
Pour milk mixture over espresso and top with whipped cream and chopped pecans.