This chestnut praline latte uses 2 ounces of espresso, 1 1/2 ounces of chestnut praline syrup, and 12 ounces of steamed milk. Make the syrup and pecan topping ahead; brew the coffee and assemble each drink when you are ready to serve.
The latte amounts make one drink. The syrup and topping amounts each make a separate batch; use only the measured portions in your cup and store the rest.
Chestnut praline syrup ingredients
For one syrup batch, set out 1 cup water, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, a pinch each of ground clove and salt, 1/2 cup chopped roasted chestnuts, and 1 teaspoon vanilla extract.
Bring the water, sugars, spices, and salt to a boil, stirring until the sugars dissolve. Add the chestnuts and simmer for about 10 minutes, until the syrup thickens slightly. Take the pan off the heat, stir in vanilla, mash the chestnuts into the syrup, and let them steep for about 10 minutes. Strain the syrup, then refrigerate it until completely cool.
Keep the syrup refrigerated after cooling. We have not established a storage life for this homemade syrup. Label the jar with its ingredients; it contains chestnuts even after straining.
Make the pecan topping ahead
The topping uses 1/2 cup chopped pecans, 3 tablespoons granulated sugar, 1 tablespoon brown sugar, 1 tablespoon water, 1/8 teaspoon cinnamon, 1/8 teaspoon ginger, and a pinch each of nutmeg, ground cloves, and salt.
Heat the sugars, water, spices, and salt until bubbly. Stir in the pecans until coated, spread them on a parchment-lined baking sheet, then bake at 325°F. Cool the pecans completely before chopping them into crumbs.
Cool the topping completely before putting it in an airtight container. Keep the pecan and chestnut ingredients visible if you serve the latte to guests.
Assemble one chestnut praline latte
Brew 2 ounces of espresso and stir in 1 1/2 ounces of the prepared syrup. Steam 12 ounces of 2% milk, or a dairy-free alternative, and pour it into the coffee. Finish with whipped cream and 1 teaspoon of pecan topping.
For a cold serving variation, pour the espresso and syrup over ice, then add milk, whipped cream and topping. This is a serving variation, not a separate tested formula.
If you’re choosing equipment, our espresso machine comparison covers grinder needs, counter space, and milk features.
If you are planning a coffee bar, our holiday coffee bar guide covers the rest of the setup. For another warm drink, try the vanilla cinnamon latte .
Recipe notes
The syrup and topping are separate preparations, not extra amounts to add in full to one latte. This is a homemade drink, not the Starbucks formula or a claim of TFA kitchen testing.
