Ingredients
2 shots of espresso (or strong coffee)
1 cup (8 oz) milk or non-dairy alternative (e.g., oat or almond milk)
2–3 tablespoons chestnut praline syrup (recipe below)
Whipped cream (optional)
Cinnamon sugar or crushed praline nuts for topping (optional)
Chestnut Praline Syrup
8–9 peeled cooked chestnuts (about 100g)
½ cup raw pecans
¾ cup brown sugar
¼ cup granulated sugar
1½ cups water
1 tablespoon vanilla extract
⅛ tsp sea salt
Step-by-step instructions
Preheat oven to 350°F (175°C). Place chestnuts and pecans on a baking sheet. Roast for 10 minutes until fragrant.
Roughly chop the roasted nuts and transfer to a medium saucepan.
Add brown sugar, granulated sugar, and water. Bring to a boil over medium heat, stirring frequently.
Reduce heat and simmer for 10 minutes. Remove from heat and stir in vanilla extract and salt.
Let cool slightly, then strain the syrup into a jar. Discard solids or save the nuts for topping.
Brew two shots of espresso and set aside.
Steam or heat the milk until hot but not boiling. Froth if desired.
Add 2–3 tablespoons of chestnut praline syrup to a mug, followed by espresso and steamed milk. Stir well.
Top with whipped cream and a sprinkle of cinnamon sugar or crushed praline nuts.
Serve immediately and enjoy your homemade holiday latte.