Pecan Maple Last Chapter

Pecans give this milk a soft, buttery-tasting nuttiness, with maple syrup adding a small amount of deeper sweetness. Nutmeg belongs at the edge of the flavor, so use the tiny measured pinch. Blend the nuts well before warming or strain if you prefer a smoother cup. This is a gentle, rounded drink rather than a heavily flavored latte. It feels particularly suited to a quiet evening, with enough toasted-nut character to make plain warm milk seem a little less interesting.

Ingredients

• 8 oz Unsweetened oat milk
• 1 tbsp Unsalted pecans
• 1/2 tsp Maple syrup (optional)
• 1 tiny pinch Ground nutmeg

Make it

1. Prepare the ingredients as listed. Any grain, root vegetable or chestnut listed as cooked must already be fully cooked and cooled.
2. Blend the cold oat milk with any fruit, nuts, seeds, nut paste or cooked ingredients until completely smooth. Whisk powders with a spoonful of milk first if needed.
3. Pour into a small saucepan and add the remaining ingredients. Warm gently for 3–4 minutes while whisking; do not boil. Remove any whole peel or ginger slices before serving.
4. Thin with a splash of water if needed and sip once comfortably warm.

Benefits

Pecans · a little protein

Pecans contributes a little protein for maintaining the body’s tissues; oat milk brings a mellow, creamy base in this recipe.

Nutmeg · a reason to linger

Warm nutmeg with oat milk and pecans and you get a warm, woody fragrance in a cup made for small, comfortably warm sips.

Check the ingredient labels for nuts, peanuts, sesame and other allergens relevant to you.