Pecans are tree nuts that are very popular in fall baking and cooking. This nut is rich in monounsaturated fats (which is fabulous for heart health), contains 19+ vitamins and minerals, and provides a bit of fiber (3g/ounce) and protein (3g/ounce).
Serves: 8 (1/2 cup per serving)
Preparation time: 20 minutes, or 2 hrs if soaking pecans longer (not essential but recommended for better digestion)
Total time: 20 minutes-2 hours, depending on soaking time
Preheat oven to 350F. Toast pecans on a cookie sheet lined with unbleached parchment paper for 10 minutes.
Boil water in a 1 ¾ qt pot. Turn the heat off after the water comes to a boil. Add the cup of toasted pecans and soak for 20 minutes-2 hours (and even upwards of 4 hours!). The longer you soak, the easier it will be to blend the pecans into a smooth milk consistency. Plus, soaking equates to easier digestion!
Rinse pecans in a colander under cold water. This removes enzyme inhibitors. Add pecans to a food processor (or blender) with the 3 cups of filtered water. Blend until smooth.
Add the remaining ingredients to the blender and blend until milk-like. This can take 5-10 minutes, depending on your food processor or blender.
Butter Pecan Latte
½ cup pecan milk (recipe above)
1 cup brewed coffee (we used Four Sigmatic adaptogenic blend)
½ Tbsp grass-fed butter or ghee
Brew coffee and add to a mug, mason jar or blender, if blending.
Add grass-fed butter and stir until melted.
Add pecan milk to a saucepan and warm (don’t boil) on the stove top.
Add pecan milk to coffee/butter and blend with a milk frother or in a blender, or shake vigorously in a jar with a lid until frothy.
There you have it- your Butter Pecan Latte! Cheers!
Did you enjoy these recipes and beverage? Leave a review in the comments below! Thank you for following and supporting DC Nutrition & this Feed Me Happy blog!
Want to make a fun, fall pick-me-up that’s different from your average PSL? Or maybe you just loathe pumpkin spice in general…
Try this Apple Cider Latte recipe! 🍎☕️
Apple Cider Latte
Ingredients 🔸1/2 cup no-sugar added apple cider (it already contains a lot of natural sugars so more is unnecessary) 🔸3/4 cup brewed coffee (I used a @nespresso melozio pod) 🔸1/2 cup milk of choice 🔸cinnamon 🔸Optional (but necessary 😜) whipped cream (loving the coconut milk whip rn)
Instructions 1. Brew coffee. 2. Meanwhile, warm apple cider (shake well first!) and milk in separate containers for 30 seconds in the microwave. 2. Pour apple cider in large mug. 3. Pour coffee on top and mix. 4. Warm milk then froth milk with frother or by shaking vigorously in a jar. Pour on top. 5. Add copious amounts of whip, sprinkle with cinnamon and enjoy!
Now you have yourself an easy peasy fall latte ☕️🍁🍂
How is your Easter weekend starting out? Ours is off to a great start, especially because my husband got home from a business trip late last night. It’s always comforting to know he’s safe. Anyways, we chatted and caught up for a bit, and now I’m sitting here typing away about matcha as I’m indulging in one. I have a dirty (espresso added) matcha nearly everyday, and since it’s such a big part of my daily regimen, I thought I’d share how I make mine with you.
1.5 cups milk of choice (I alternate between almond, soy, and pea)
1 tsp- 1 Tbsp matcha powder of your choice (I like DO Matcha or Republic of Tea. Use whatever you can tolerate. Suggested serving size is 1 tsp to start)
1 scoop spirulina (Optional: I don’t always use this)