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An overhead shot of a latte drink with fake snow, ornaments and evergreen branches as a decoration on a grey concrete-style countertop.
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Chocolate Chestnut Pecan Latte

Course Beverages
Cuisine Special Holiday
Keyword Dairy Free, Gluten Free
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 cups
Author Sabrina Cellupica & Nicole Ensoll

Equipment

  • High-speed blender
  • Milk steam wand (if you don't have one, you can do it on the stove)

Ingredients

For the latte:

  • 2 short shots espresso optional
  • 2 ½ cups unsweetened oat milk steamed
  • 2 tbsp coconut sugar
  • ¼-½ tsp Nature’s Emporium Cinnamon depending on your preferences
  • ½-1 tsp vanilla extract depending on your preferences

For toppings:

  • ½ tsp coconut sugar
  • ¼ tsp Nature’s Emporium Cinnamon

For both:

  • 10 roasted chestnuts homemade or store-bought
  • 19 roasted pecans homemade or store-bought

Instructions

  • Add 8 of the chestnuts and 14 of the pecans into a high-speed blender. Blend until it forms a paste or butter-like consistency.
  • Add the rest of the latte ingredients (excluding the espresso) into the blender and process until liquid becomes smooth and frothy.
  • Pour into your favourite mugs over a short shot of espresso. If you are looking for a non-caffeinated beverage, leave the espresso out and enjoy it as a delicious warm milk steamer instead.
  • Mix all the topping ingredients together. Use the remaining chestnuts and pecans. You can use a small food processor to help crush them. Sprinkle on top of the latte. You can also first top the latte with your favourite cocoa whipped cream, then top with the cinnamon-sugar nut mixture.