Butter Pecan Latte

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).

Pecan Milk

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

Pecan Milk Ingredients (you can also purchase from Malk Organics)

  • 1 cup pecans
  • 3 cups filtered water
  • 1 tsp vanilla extract or vanilla bean paste
  • Pinch of sea salt
  • 3 Tbsp maple syrup


  1. Preheat oven to 350F. Toast pecans on a cookie sheet lined with unbleached parchment paper for 10 minutes. 
  2. 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!
  3. 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.
  4. 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


  1. Brew coffee and add to a mug, mason jar or blender, if blending.
  2. Add grass-fed butter and stir until melted.
  3. Add pecan milk to a saucepan and warm (don’t boil) on the stove top. 
  4. 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!

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