Chestnut Praline Latte

What you need: Pecans Chestnuts Dark brown sugar Cane sugar Water Vanilla extract Sea salt Oat milk Espresso

Toast pecans and chestnuts in the oven preheated to 350F for 10 minutes.

Add pecans, chestnuts, dark brown sugar, cane sugar, and water to a saucepan.

Simmer the syrup for 10 minutes. Add vanilla and sea salt and cool for 10 minutes. Strain into a glass jar.

Warm up and froth oat milk and pour into a mug.

Add one or two shots of freshly brewed espresso.

Add homemade chestnut praline syrup.

Top with whipped cream and a turbinado sugar topping.

Find the full recipe with measurements via the link below!