Brown Butter Pecan Chai Latte
Brown Butter Meets Chai
When the weather turns cooler, Your cup can be nutty, spiced and a little indulgent. For this Brown Butter Pecan Chai Latte, butter is browned until it smells nutty, then simmered with pecans and maple syrup into a golden butter pecan syrup. Add creamy chai and crunchy brittle on top.
Why You'll Love This Pecan Latte
Brown butter brings a warm, almost caramel-like depth that pairs beautifully with the spices in chai. Maple syrup and brown sugar add a soft sweetness, while vanilla and a pinch of salt round out the syrup. The frothed oat milk chai is velvety and spiced – and a fine drizzle of syrup on the foam completes the look. The highlight is the topping: crunchy pecan brittle plus the roasted pecans from the syrup. A latte for long autumn evenings, favourite book included.
Tips for Perfect Brown Butter
Brown the butter slowly over medium heat and keep stirring. As soon as it turns golden and smells nutty, it's ready – don't wait too long or it will turn bitter. Don't throw away the pecans from the syrup: strained, they make a perfect topping. For the brittle, let the sugar melt without stirring and pour the mixture onto baking paper straight away, as it sets quickly. The syrup makes several drinks and keeps in the fridge for about a week. Because the butter firms up, warm it briefly or give the jar a good shake before using it.
Ingredients
For the brown butter pecan syrup (approx. 250 ml)
- 100 g butter
- 80 g pecans, roughly chopped
- 100 g brown sugar
- 60 ml maple syrup
- 150 ml water
- 1 tsp vanilla extract
- 1 pinch salt
For the pecan brittle
- 50 g pecans, chopped
- 50 g sugar
For the latte (1 drink)
- 200 ml oat milk
- KISSA Chai Latte Mix (as directed on the pack)
- 1–2 tbsp brown butter pecan syrup
- Pecan brittle and roasted pecans from the syrup for topping
Instructions
1. For the syrup, melt the butter over medium heat and keep cooking for 3–5 minutes, stirring, until golden and nutty.
2. Add the pecans and toast for 1–2 minutes. Stir in the sugar, maple syrup, water, vanilla and salt and simmer over low heat for 5–8 minutes until syrupy.
3. Strain through a fine sieve, set the pecans aside for topping and let the syrup cool.
4. For the brittle, melt the sugar over medium heat without stirring until golden, stir in the pecans, pour onto baking paper immediately, let cool and chop roughly.
5. Warm the oat milk, stir in the Chai Latte Mix and froth.
6. Add the syrup to the cup, pour in the chai milk and drizzle a thin line of syrup over the foam.
7. Sprinkle with brittle and roasted pecans.
Portions: 1 drink (the syrup makes approx. 8 drinks)
Preparation Time: Syrup & brittle: approx. 25 minutes (plus cooling); Drink: approx. 5 minutes
