Maple Pecan Latte with Vietnamese Coffee
Thanksgiving is almost here! It's a time to celebrate friends, family, and... food!
Here in Texas, pecan season is in full swing! This recipe is an homage to our wonderful state tree. The nutty notes of our Vietnamese coffee is perfect alongside creamy pecan butter and sweet maple syrup. You're going to want to try this out!
Using the phin filter, our easy recipe uses just one cup and no mess. Simply put all the base ingredients into a cup of your choice, brew the coffee directly on top, add milk, and you're done!
Add the following to a cup:
- 1 tbsp of pecan butter
- 1 tbsp of maple syrup
- 1/2 tsp of vanilla extract
- pinch of cinnamon
- pinch of salt
Place the phin filter on top and brew the coffee into the cup accordingly.
Add 2-4 tbsp of coffee to the phin chamber and place the phin lily press on top. Add a splash of water and wait a couple seconds for the coffee grounds to flower. Press down gently on the lily press. Top off the phin with hot water and seal it with the lid. Let the coffee drip.
When the coffee is finished brewing, stir the contents of the cup until well mixed. Add in 1 cup of hot milk and top with cinnamon and crushed pecans.