This decadent Pecan Pie Mesquite Latte is all you'll want to drink this holiday.
INGREDIENTS:
2oz Kamana Mesquite Espresso (or 8 ounces strongly brewed mesquite)
1/2 cup milk of your choice
1 tablespoon butter or ghee
1 tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons pecan butter
2 tablespoons coconut sugar
DIRECTIONS:
Begin by making the pecan pie syrup. Add butter, maple syrup, vanilla extract, pecan butter, and sugar in a small saucepan. Heat on low, stirring well until combined. Remove from heat.
Pull 2oz shot of mesquite espresso (or brew 8oz of mesquite).
Add mesquite and 2 tbsp of pecan pie syrup to the mug.
Froth 1/2 cup of milk. Add to drink.
Enjoy!!
(Extra syrup can be stored in the fridge up to 3 days).
