Who needs to go to a coffee shop when you can make a luscious latte at home without an espresso machine? Enjoy this DIY Maple Pecan Latte made with cold brew, unsweetened almond milk, and Vanilla Almond Creamer for a smooth, cozy pick-me-up.
Latte Monday quickly turned into latte every day around here. Brewing your own lattes at home saves money and lets you customize flavor and sweetness exactly the way you like. This Maple Pecan Latte is warm, mildly sweet, and nutty, with a creamy foam on top that makes it feel like a café drink without the cost or commute. It’s an approachable recipe that uses cold brew or strong coffee instead of an espresso machine, so anyone can make it in minutes.
This version features unsweetened almond milk plus a vanilla almond creamer for extra richness. The creamer adds body and sweetness, softening the coffee’s edge so the maple and pecans can shine. It’s also naturally dairy-free and fits vegan and paleo preferences depending on the creamer you choose.
- Now carrageenan free
- Cholesterol and saturated fat free
- Free of dairy, lactose, carrageenan, gluten, casein, egg, peanut, and MSG
- Verified by the Non-GMO Project’s product verification program
- Made without artificial colors or flavors
Homemade DIY Almond Maple Latte (Dairy-Free!)
This Maple Pecan Latte is built around cold brew, unsweetened almond milk, and a vanilla almond creamer. It’s simple, creamy, and perfect for a cozy morning or an afternoon treat.
Why this recipe works
Using cold brew or a strong brewed coffee gives the latte a smooth, low-acid base that pairs nicely with the sweet maple and nutty pecans. Heating the almond milk and creamer together concentrates their creaminess and allows you to froth a stable foam without a dedicated espresso machine. The maple syrup sweetens while adding a distinctive flavor, and chopped pecans provide texture and aroma when used as a topping.
Ingredients (serves 2)
- 2 cups unsweetened, plain almond milk
- 2 tablespoons vanilla almond creamer
- 1 tablespoon maple syrup
- 8 oz. cold brew or strong coffee
- 2 tablespoons chopped pecans
- Pinch of ground cinnamon, for topping
Equipment and notes
No espresso machine required. A small saucepan, a handheld milk frother (or jar and whisk), and a microwave or stovetop for warming the coffee are all you need. If you don’t have a frother, place warm milk in a jar with a tight lid and shake vigorously, or whisk by hand until frothy.
Instructions
- Combine the almond milk, vanilla almond creamer, and maple syrup in a small saucepan. Heat until just boiling, whisking constantly to combine and prevent scalding. Remove from heat immediately.
- Froth the warm milk and creamer mixture with a handheld frother until foamy. If you don’t have a frother, shake the warm mixture in a jar with a lid or whisk vigorously to create foam.
- Pour 4 oz. cold brew (per cup) into two mugs. Warm the cold brew in the microwave for about 60 seconds or heat gently on the stovetop until hot but not boiling.
- Divide the frothed milk and creamer mixture between the mugs, spooning foam on top of each cup.
- Sprinkle chopped pecans and a light dusting of ground cinnamon over the foam. Serve immediately.
Serving suggestions and variations
- For a stronger coffee flavor, use brewed espresso or a concentrated hot coffee instead of cold brew.
- Swap maple syrup for honey (if not vegan) or a sugar-free syrup for fewer calories.
- Add a splash of almond extract for extra nuttiness, but use sparingly—almond extract is potent.
- Top with dairy-free whipped cream for a dessert-style latte.
- Try toasted pecans for deeper flavor — toast briefly in a dry skillet until fragrant.
Storage and leftovers
Prepare the milk-cream mixture fresh for best foam. Leftover warmed coffee can be refrigerated and reheated gently. Store chopped pecans in an airtight container to keep them crisp. This latte is best enjoyed right away for the creamiest foam and freshest texture.
Nutrition (approximate)
Serving: 1/2 (recipe makes 2). Calories: 128 kcal; Carbohydrates: 13 g; Protein: 2 g; Fat: 8 g; Fiber: 2 g; Sugar: 10 g. Nutrition is an estimate and should be used as a guideline only.
This recipe was created in partnership with a plant-based creamer brand. All opinions and the recipe technique are the author’s own.
