Praline and Chicory Coffee
Praline and Chicory Coffee
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Chicory Coffee

Praline Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 cup pecan halves, toasted
  1. Make Chicory Coffee: Pour the hot coffee into a mug.
  2. Stir in the praline syrup and vanilla extract.
  3. Using an instant milk frother or a hand-held frother, foam the milk per manufacturers’ instructions. Spoon foamed milk into coffee and serve.
  4. Make Parline Syrup: Combine sugar, water and pecans in a small saucepan. Bring to a simmer and cook for 5 to 6 minutes.
    Remove from heat and let steep for at least 12 hours and up to overnight.
  5. Strain out the pecans and reserve for another use (such as an ice-cream topping) and pour syrup into a resealable bottle or jar.
  6. Store in a sealed, airtight container in the refrigerator for up to a month.

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