Directions

1. Combine the maple syrup, pecan butter, brown sugar, and unsalted butter over medium-high heat in a small pot. Cook, stirring, until the sugar dissolves completely.

2. Remove from heat. Whisk the heavy cream and vanilla extract before setting it aside to cool.

Latte

1. Mix the espresso with the maple pecan syrup in a mug and stir well until blended.
2. Pour the steamed milk.
3. Finish off with whipped cream and toasted pecans on top.