Description
This Starbucks Chestnut Praline Latte is the perfect Christmas latte! It has homemade syrup and you can make it both hot or iced.
Ingredients
Chestnut Praline Syrup
- 1/2 cup raw pecans (55g)
- 5-6 peeled cooked chestnuts (100g)
- 3/4 cup dark brown sugar
- 1/4 cup cane sugar
- 1 cup water
- 1 tbsp vanilla extract or vanilla paste
- 1/8 tsp sea salt
Chestnut Praline Latte
- 2 shots of espresso
- 1/2 cup oat milk
- 1-2 tbsp chestnut praline syrup (or to taste)
- Whipped cream (optional, I used coconut)
Instructions
Chestnut Praline Syrup
- Preheat your oven to 350F (175C).
- Break up the chestnut into quarters or halves and add them to a baking sheet along with pecans.
- Roast them for 10 minutes until fragrant. Be careful not to burn them.
- Chop up both roughly and add to a medium saucepan with dark brown sugar, cane sugar, and water.
- Bring everything to a a boil stirring often to make sure the sugar dissolves and doesn’t burn.
- Lower the heat and simmer for 10 minutes stirring occasionally.
- Take the mixture off the heat, add vanilla extract and sea salt, stir, and allow to cool for another 10 minutes.
- 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
- 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.
- Pour warm frothy milk into a glass cup and add espresso and the syrup.
- Top with whipped cream and praline topping (see notes) if desired. Enjoy!
Notes
Chestnut Praline topping: I like making a lazy version which is just turbinado sugar mixed with a little bit of cinnamon. It adds crunch and spice but is really easy to make. You can also toast a few pecans in the oven at 350F for 5-10 minutes, finely chop them up and mix with the sugar and cinnamon. Finely chopped candied pecans would also be delicious!
Chestnut Praline syrup: The recipe yields 1 cup of syrup. Store the syrup in an airtight container in the fridge for up to 2 weeks.
Iced latte: You can make the same thing iced, just don’t warm up the milk. Fill a glass with ice, pour everything over the ice and enjoy!
Nutrition
- Serving Size:
- Calories: 143
- Sugar: 15.7 g
- Sodium: 51.2 mg
- Fat: 5.1 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1.3 g
- Protein: 2.1 g
Keywords: chestnut praline latte, starbucks drink