Start by toasting your pecans. Place them in a dry skillet over medium heat and stir occasionally until they’re fragrant and slightly golden. Set aside to cool.

In a small saucepan, gently heat the milk over medium-low heat. Be careful not to let it boil – we’re going for cozy, not scalding.

Whisk in the cocoa powder, maple syrup, sugar, and vanilla extract. Keep whisking until the mixture is smooth and all the cocoa powder is dissolved. This is where the magic begins, as the rich aroma of chocolate and maple fills your kitchen.

Pour the hot cocoa into your favorite mug. Top it generously with whipped cream, sprinkle the toasted pecans on top, and maybe even drizzle a little extra maple syrup for good measure.