The true sign of fall is, of course, falling leaves. There’s something about the season that awakens our taste buds to all things maple for three months out of the year. In this recipe, Valentina Mussi of @sweetportfolio combines a traditional sweet treat with the warmth of Starbucks® Maple Pecan Flavored Coffee. Her Maple Pecan Brulee Latte is perfect for cozying up by the fire or treating yourself to a mid-morning dessert drink. Inspired by her grandfather’s recipe, a side of Maple Pecan Bread Pudding pushes this flavor-filled meal to the brink of absolute perfection. Check out the full recipe, below.
Maple Pecan Brulee Latte
Makes 2 cups
12 oz water
6 tbsp turbinado sugar
2 tbsp 100% pure maple syrup
20 oz milk
- Preheat your oven and set to broil.
- Brew the coffee (Valentina uses a stovetop coffee maker, also known as a moka pot! Check out more pro brewing tips at Starbucks® Coffee At Home)
- Pour the sugar into a baking tray lined with parchment paper, forming a thin circle about the size of your coffee mug. Place the baking sheet into oven for about 3 minutes until fully melted and forms a brulée-like caramel texture. Remove from the oven and let it fully cool.
- Using a small pot, warm the milk on the stove over medium heat. Once bubbles start to form, add the maple syrup and slowly stir for 1-2 minutes using a wooden spoon. Remove from heat and create the froth using an electric milk frother.
- Serve the coffee in a tall mug and use a spoon to pour over the maple-infused milk froth. Carefully peel the caramel brulée from the parchment paper and place it over the top of the mug.
- Use a small spoon to lightly tap and break the caramel, similar to how you eat a crème brulée dessert. Lightly stir and allow the caramel to melt. Enjoy with a side of coffee bread pudding from the recipe below.
Maple Pecan Coffee Bread Pudding
Makes 4 ramekins
12 oz water
½ loaf of Brioche bread
½ can (7 oz) sweetened condensed milk
½ cup heavy cream
⅛ tsp kosher salt
- Preheat your oven to 350°F.
- Brew the coffee, and allow it to cool
- Cut the Brioche into small, 1-inch cubes. For best results, use bread that’s a couple of days old, or lightly toast fresh bread to give it a crunchy texture.
- In a large bowl, combine the chilled coffee, condensed milk, heavy cream, eggs, and salt. Whisk until fully incorporated.
- Coat the ramekins with non-stick cooking spray and place the Brioche cubes inside. Fit as many cubes as you can in each ramekin, leaving room for the coffee mixture.
- Carefully pour the coffee mixture over the Brioche cubes and allow them to fully absorb the liquid. Lightly pat down using a spoon to ensure that the liquid is evenly soaked.
- Bake for about 45 minutes, or until the centers are golden brown on top. Let them cool for a few minutes, then dust with powdered sugar. Top with caramelized pecans, and serve with the Maple Pecan Brulee Latte.