Toast the pecans (optional but recommended): Add pecans to a dry skillet over medium heat. Cook 3–4 minutes, stirring, until fragrant and slightly darker. Let cool for a minute.

Warm the milk: In a small saucepan, heat the milk over low–medium heat until steaming, not boiling. You can also microwave in 20–30 second bursts until hot.

Blend the flavor base: In a blender, combine warm milk, toasted pecans, maple syrup, vanilla, a pinch of cinnamon (if using), and a tiny pinch of salt. Blend 20–30 seconds until smooth and slightly frothy.

Strain for smoothness (optional): For a very silky latte, pour the blended milk through a fine-mesh strainer or nut-milk bag back into the saucepan or a pitcher. Press gently to extract the liquid.

Make your coffee: Pull 1–2 shots of espresso, or brew 1/2 cup very strong coffee. Pour into a large mug.

Combine: Pour the pecan-maple milk over the coffee. Taste and adjust sweetness with another teaspoon of maple syrup if needed.

Finish: Top with whipped cream if you like, then sprinkle with crushed pecans or a pinch of cinnamon. Serve right away while hot and fragrant.