Toast the pecans in a skillet over medium heat for 3-4 minutes until fragrant and lightly browned, then set aside to cool.

In a saucepan, combine heavy cream and milk, bringing them to a simmer. Add maple syrup, vanilla extract, and cinnamon, stirring gently for about 5 minutes.

Introduce the toasted pecans into the warm mixture. Heat gently for an additional 5 minutes, stirring occasionally.

Remove from heat and let cool slightly before straining through a fine-mesh sieve into a bowl or storage jar.

Seal and refrigerate for at least 1 hour to allow flavors to meld.

Shake well before serving. Pour 2-3 tablespoons into your coffee and stir to combine.