Iced Pecan Crunch Oat Milk Latte (Starbucks Copycat)

starbucks iced pecan crunch oatmilk latte in cup with pecan syrup in jar in background.

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Iced Pecan Crunch Oat Milk Latte (Starbucks Copycat)

Inspired by the Starbucks seasonal menu, my Starbucks Iced Pecan Crunch Oat Milk Latte copycat recipe is the perfect blend of creamy oat milk and rich nutty pecan flavor. Perfect for Fall and Holiday sipping!

Prep Time10

Cook Time10

Total Time20

Course: Drinks

Cuisine: American

Servings: drink

Author: Rachel Rodda

Equipment

Ingredients

For The Pecan Syrup

1 cup water
1 cup granulated sugar
1 cup pecans unsalted, roughly chopped
½ teaspoon salt

For The Cold Foam

1 tablespoon vanilla syrup
2 tablespoons soy milk or oat milk
3 tablespoons oat milk

For The Pecan Crunch Topping

¼ cup pecans unsalted, finely chopped
¼ cup granulated sugar
1 Pinch salt

For The Iced Pecan Crunch Latte

2 tablespoons pecan syrup
2 shots espresso or strong coffee
1 cup oat milk
ice cubes
Cold Foam
1 tablespoon pecan crunch topping

Instructions

Pecan Syrup

In a small saucepan, combine water and granulated sugar. Stir the mixture over medium heat until the sugar is fully dissolved.
Add chopped pecans and salt. Bring the mixture to a simmer and cook for 7-10 minutes, stirring often.
Remove from heat and strain the syrup through a fine mesh sieve. Let the syrup cool before using.
Store leftover pecan syrup in an airtight syrup jar in the fridge. Keep the strained pecans for snacking too - they are so good!

Non Dairy Cold Foam

Combine vanilla syrup, soy milk, and oat milk in a bowl or tall glass. Froth the mixture using a handheld milk frother until light and airy, for about 1 minute. Set aside.

Pecan Crunch Topping

In a small bowl, combine the finely chopped pecans, granulated sugar, and a pinch of salt.
Toss the mixture until the pecans are evenly coated with sugar. Set aside until ready to use.

Iced Pecan Crunch Latte

In a glass, add 2 tablespoons of pecan syrup. Pour your espresso shots into the glass.
Add oat milk and ice. Stir to make it cold.
Top with a generous layer of the cold foam. Sprinkle the pecan crunch topping over the cold foam. Enjoy immediately.

Notes

I prefer to use unsalted pecans in both the syrup and crunchy topping. That way I can control how much salt I’m adding. If you use salted pecans, omit the additional salt in this recipe.
Optional: Save the pecans after you strain them to make the syrup. They are delicious to snack on.
I use store bought vanilla syrup but you can also substitute vanilla extract - use 1-2 teaspoons.
For the best flavor, use a blonde-roast espresso. I like to use Starbucks brand blonde espresso ground coffee or pods made for a Nespresso machine.
You can store the crunchy pecan topping in a container at room temperature.
The homemade pecan syrup will stay fresh in an airtight container or syrup jar in the fridge for up to 1 month.

Nutrition