Brew the coffee. In a blender, whip the almond milk, syrup, butter, and pecan extract until frothy, approximately 30 seconds. Note, it may not look frothy on top, but it should look foamy at the bottom.
Pour ½ cup (120 ml) of coffee in a mug and add ½ of the milk mixture in the cup. Stir to combine.
Add a dollop of vegan whipped cream and drizzle our dark caramel sauce on top with a sprinkle of chopped toasted pecans.