Better Than Starbucks Maple Pecan Latte

First, make your homemade maple pecan milk: blend 1 cup raw pecans, 1 tbsp maple syrup, 1/2 tsp vanilla extract, a pinch of sea salt, and 4 cups filtered water on high speed for two minutes. Once smooth, pour into a glass jar. No need to strain. Refrigerate for up to 5 days.

Next, melt 1/2 tbsp butter in a medium saucepan and whisk in 2 tbsp brown sugar and 1/3 cup of the homemade pecan milk. Whisk until the sugar is dissolved. Pour this maple pecan milk mixture into a frother and begin to froth, or use a hand frother to whisk in 1 scoop of collagen protein (if using).

Finally, pour the warmed or frothed maple pecan milk mixture into 10 ounces of hot coffee and enjoy!