🍪Salted Caramel Pecan Chocolate Chip Cookie🍪
🍪Salted Caramel Pecan Chocolate Chip Cookie with a Salted Toffee Cold Foam🍪
This is for a 24oz cup. Adjust to your liking.
Latte base:
Double shot espresso
2 tbsp brown butter chocolate chip syrup (recipe below)
4 pumps butter pecan syrup
8oz milk of choice (almond works best)
Salted Toffee Cold Foam
2oz heavy cream
2 pumps English toffee syrup
Pinch of fine sea salt
Garnish/Topping:
Caramel Sauce
Chopped pecans
Flaky sea salt
✨ Brew your espresso with both syrups.
✨ Line your cup with caramel drizzle
✨ Fill your cup with ice
✨ Add your milk and espresso mixture, stir to combine
✨ Froth together your cold foam ingredients to your desired consistency, then pour on top of your latte
✨ Drizzle with caramel sauce, flaky sea salt and chopped pecans
🍪Brown Butter Chocolate Chip Syrup🍪
4 Tbsp unsalted butter
1 cup dark brown sugar, packed
1 cup water
1/2 tbsp unsweetened cocoa powder (or 2 tbsp chocolate sauce)
1 tsp vanilla extract
Generous pinch of sea salt
✨ Over medium heat, brown the butter. Roughly 3-5 minutes. Once Brown, immediately remove from the heat so it doesn’t burn.
✨ Add the brown sugar, unsweetened cocoa powder (or chocolate sauce) water and salt directly to the brown butter
✨ Return to the heat, mix, and bring to a gentle simmer.
✨ Let simmer for 10-15 minutes, stirring occasionally, until the sugar is completely dissolved and the liquid thickens.
✨ Remove from the heat. Stir in the vanilla.
✨ Cool completely, then transfer to an airtight container or glass jar
✨ Refrigerate for up to 2 weeks.
Enjoy 😋
#coffeetok #espresso #icedlatte #icedcoffee #chocolatechipcookies
If you're a fan of coffee inspired by your favorite sweets, this Salted Caramel Pecan Chocolate Chip Cookie latte is a fantastic treat to try at home. Personally, I find that using almond milk really enhances the nutty flavors from the butter pecan syrup and adds a smooth texture that balances the rich, chocolatey notes of the brown butter chocolate chip syrup. A key tip for making this latte stand out is to focus on the brown butter syrup. Browning the butter properly requires attention because it develops those deep, nutty aromas reminiscent of toasted pecans, which tie beautifully with the chocolate and caramel tones. Make sure you avoid burning it by removing from heat as soon as the butter darkens. The salted toffee cold foam is an indulgent touch—frothing cold heavy cream with English toffee syrup and a pinch of sea salt results in a creamy topping that enhances every sip with sweet and salty contrasts. For a lighter version, you could try using oat milk in your foam, which froths nicely and offers a subtle sweetness. When assembling, lining your cup with caramel sauce before adding the iced espresso mixture makes each sip taste like a delightful dessert. Don't forget the final garnish: flaky sea salt and chopped pecans provide delightful texture and enhance the flavor complexity. For those looking to customize, this recipe is forgiving. You can adjust the syrup quantities depending on your sweetness preference or swap almond milk for your favorite plant-based milk. Also, storing the brown butter chocolate chip syrup in an airtight jar in the fridge means you can have it ready for multiple decadent beverages or even use it as a luscious topping for pancakes or ice cream. In summary, this latte captures the essence of a salted caramel pecan chocolate chip cookie in liquid form, ideal for those who love creative, dessert-inspired coffee drinks at home.