How to Make the Praline Topping

In a ziploc bag combine walnuts, brown sugar, and spices. Crush the walnuts with a meat hammer.

Heat a cast iron pan to medium-low heat. Add all the ingredients, vanilla, water and butter, mix with a spatula continuously for 7-9 minutes. Once the topping starts to brown a bit, remove from the heat onto a pan with parchement paper and spread to cool.

After the nut mix has cooled, crush all the large pieces into tiny crystal sizes or turbinado sugar size pieces. You can do this in the same ziploc bag or on the pan using the meat hammer. Add the turbinado sugar. Mix thoroughly and your topping is ready.

How to Store Topping

Store in a plastic container with an airtight container at room temperature up to 3 weeks.

How to Make a Chestnut Praline Latte

If you have an espresso machine, make a latte with whole milk or unsweetened milk of your choice.

If you would like to make espresso without a machine, find a few recipes here. Heat 6 oz of milk in a small sauce pot until 150*F and combine.

The perfect ratio for a good latte is 2oz of espresso and 6 oz of milk. If you like your coffee not as strong, add more milk.

Sweeten the latte with brown sugar and mix well.

Add the whip cream on top. Cover the entire top of your latte with whip, a nice thick layer. I love whip cream, especially homemade, so I love to layer up a lot of creamy goodness.

Sprinkle the whip with 1-2 teaspoons of praline sprinkles. Enjoy a chestnut praline latte.

How to Make an Iced Chestnut Praline Latte

The only difference between a hot and iced chestnut praline latte is the milk temperature.

Make the espresso shot and add the brown sugar into the espresso. Mix until combined well.

Add 1/2 cup of ice cubes to the espresso shot and pour the cold milk over the ice. Add the whip cream on top, sprinkle the praline topping and enjoy.