Chestnut Praline Syrup

1. Preheat your oven to 350F (175C).
2. Break up the chestnut into quarters or halves and add them to a baking sheet along with pecans.
3. Roast them for 10 minutes until fragrant. Be careful not to burn them.
4. Chop up both roughly and add to a medium saucepan with dark brown sugar, cane sugar, and water.
5. Bring everything to a a boil stirring often to make sure the sugar dissolves and doesn’t burn.
6. Lower the heat and simmer for 10 minutes stirring occasionally.
7. Take the mixture off the heat, add vanilla extract and sea salt, stir, and allow to cool for another 10 minutes.
8. Strain the syrup into a jar and allow it to cool completely before closing it with a lid and storing it in the fridge.

Chestnut Praline Latte

1. Brew two shots of espresso. While it’s brewing, froth your milk. If you don’t have a milk frother that warms up your milk, warm it up first on the stove and then froth using a milk frother.
2. Pour warm frothy milk into a glass cup and add espresso and the syrup.
3. Top with whipped cream and praline topping (see notes) if desired. Enjoy!