If you’ve seen the buzz around Starbucks’ seasonal pecan cortados, you’ll know they lean sweet with syrups and sauces. Our version takes a cleaner, coffee-first approach. Built on Java Momma Sweet Buttered Pecan Coffee, it delivers nutty, buttery richness without added syrups. It’s cozy, café-worthy, and totally doable at home.
Best part? It’s naturally lower in sugar. Enjoy it as-is, or add a keto-friendly sweetener if you like your cortado on the sweeter side.
What makes a cortado different?
A cortado is all about balance. Unlike a latte (more milk) or macchiato (just a foam cap), a cortado uses equal parts espresso and steamed milk. The result is smooth, velvety, and still strong enough to showcase your coffee’s flavor.
Pro tip: A cortado is usually served in a 4 oz glass — just big enough for 2 oz espresso and 2 oz steamed milk.
Recipe overview
Ingredients
- 2 oz strong brewed Sweet Buttered Pecan Coffee (espresso-style)
- 2 oz steamed milk of choice (whole, oat, or almond + cream for keto)
- Optional: ½–1 tsp sugar-free maple syrup or monk fruit sweetener
- Optional garnish: crushed pecans or a dusting of cinnamon
Method
- Brew 2 oz of Sweet Buttered Pecan Coffee as espresso or a strong concentrate.
- Steam 2 oz milk until silky and smooth (not overly foamy).
- Combine coffee and milk in a small cortado glass.
- Sweeten to taste with sugar-free maple syrup or monk fruit, if desired.
- Top with a sprinkle of pecans or cinnamon for a cozy fall finish.
Keto / Low-Carb Option
- Use unsweetened almond milk + 1 Tbsp heavy cream instead of dairy milk.
- Sweeten only with allulose or monk fruit for zero added sugar.
