Chestnut Praline Latte {Starbucks Copycat}
If the Starbucks Chestnut Praline Latte is your go-to holiday coffee order, you’ll love this easy homemade version. It’s made with espresso, creamy steamed milk, a homemade chestnut praline syrup, and a crunchy praline topping.
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Makes: 1 drink
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Ingredients
- 2 oz (2 shots) brewed espresso (or strongly brewed coffee)
- 1 ½ oz chestnut praline syrup (store-bought or with recipe below)
- 12 oz 2% milk or the dairy/non-dairy alternative of choice
- Whipped cream
- 1 teaspoon chestnut praline topping (recipe below*)
Chestnut Praline Syrup
- 1 cup water
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch ground clove
- Pinch salt
- ½ cup chopped roasted chestnuts
- 1 teaspoon vanilla extract
Chestnut Praline Topping
- ½ cup chopped pecans
- 3 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon water
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Pinch ground nutmeg
- Pinch ground cloves
- Pinch salt
Instructions
- Brew espresso into a heat-proof glass. Stir in chestnut praline syrup.
- Steam milk to about 150-155 degrees F using an espresso machine, handheld frother, countertop frother, microwave, or stovetop.
- Pour steamed milk into espresso.
- Top with whipped cream and sprinkle on chestnut praline topping.
Chestnut Praline Syrup
- Add water, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt to a small saucepan. Bring mixture to a boil and stir until sugars fully dissolves.
- Add chopped chestnuts to the saucepan and lower heat to a simmer. Let simmer for about 10 minutes, until syrup has thickened a bit. Remove from heat and stir in vanilla extract.
- Use the back of a spoon or a masher to firmly press and mash the chestnuts in the syrup to release flavor. Let steep for about 10 minutes.
- Strain the mixture into a bowl, leaving the chestnuts behind.
- Keep mixture in bowl or transfer into a mason jar and place in fridge to cool completely. Syrup will continue to thicken as it cools. It should keep fresh in fridge for about a month.
Chestnut Praline Topping
- Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
- Add granulated sugar, brown sugar, water, cinnamon, ginger, nutmeg, cloves, and salt to a small saucepan. Heat until bubbly and syrupy.
- Add pecans to syrup and stir to coat, for about 2-3 minutes.
- Spread the pecan mixture onto prepared baking sheet and bake for 10 minutes stirring mixture once halfway through baking time.
- Let pecans cool completely before chopping into crumbs.
- Store chestnut praline topping in airtight container for up to 2 weeks.
Notes
*if you don't want to make chestnut praline topping, I recommend chopping up pralines or these cinnamon toffee pecans.
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