This homemade Iced Pecan Crunch Oatmilk Latte is sweet, creamy and nutty. This recipe is inspired by your favorite fall Starbucks drink with a homemade pecan syrup, a dairy-free sweet cream cold foam, and sticky pecan crunch topping.
📝 Why You’ll Love This Pecan Crunch Latte:
- Taste: Sweet with nutty undertones and lovely espresso flavor. The homemade pecan syrup tastes like pecan pie filling!
- Texture: So creamy with crunchy candied pecans on top.
- Difficulty: Easy!
- Time: About 15-20 minutes, including making the syrup. If you make the syrup ahead of time, it only takes a couple of minutes to make the iced latte.
- Why We Love This Drink: Each fall, I find myself torn between my favorite autumn flavors: pumpkin, apple, and pecan. I always try to create recipes with all these flavors during this season. Recently, I tried the Starbucks Pecan Crunch Latte and wanted to recreate it at home. And this homemade pecan oat milk latte is definitely a keeper! It tastes just like the Starbucks version (maybe even a bit better) or a creamy cold coffee drink you’d get from a local coffee shop.
Ingredients:
Ingredient Notes & Substitutions
- Coconut Milk, Extra Creamy Barista Style Oat Milk or Heavy Cream: Full fat coconut milk gives the sweet cream a luscious texture, however it does have a slight taste. I love the hint of coconut in this pecan latte, but for those who don’t like coconut, opt for an extra creamy oat milk.
- Homemade Pecan Syrup: This pecan syrup made with pecans, brown sugar, pecan extract (if you have it), a pinch of salt and a touch of vanilla extract. A grande version of the Starbucks Pecan Crunch Latte uses 4 pumps of pecan syrup. Each pump is about 1/2 a tablespoon so I recommend using about 2 tablespoons of syrup for this Starbucks copycat recipe.
- Blonde Espresso: This latte uses a double shot of espresso. While you can substitute strong brewed coffee, for the best flavor, I do recommend using espresso.
- Oat Milk or Milk of Choice: Oat milk adds a creamy texture to the latte, but you can substitute with your preferred dairy-free milk.
- Ice: For an iced latte.
- Candied Pecans: These are for the pecan crunch topping. Candied pecans are actually a byproduct from making the homemade pecan syrup.
Homemade Dairy Free Sweet Cream
This recipe is inspired by the Starbucks sweet cream which is traditionally made with a combination of heavy cream, vanilla syrup, and 2% milk. This combination creates a delightful, creamy sweetness that’s hard to resist.
They recently created a nondairy sweet cream which is amazing. It’s made with a combination of oat milk and soy milk. To make the sweet cream at home, you can actually use a variety of dairy free milks. My favorite is coconut milk because it is so thick and creamy. I like to mix it with a bit of barista oat milk or soy milk to help it froth up.
Helpful Equipment
Here are a few tools that will make creating this recipe extra easy:
- Mason jar or container: for mixing the sweet cream/cold foam
- Small pot: for making the pecan syrup
- Frother or small whisk: for frothing the dairy free sweet cream
- Tall glass: for serving
Step-by-Step Instructions
*Ingredient Quantities are in the Recipe Card Below!*
To Make the Pecan Syrup:
STEP 1: Toast pecans in a dry skillet or small pot over medium heat until fragrant (2-3 minutes), stirring frequently.
STEP 2: Add the water and brown sugar. Simmer for 3-5 minutes until slightly thickened, stirring occasionally.
STEP 3: Remove from heat, stir in vanilla, pecan extract (if using) and salt. Strain through a fine-mesh sieve into a clean container or glass jar.
TIP: For a more concentrated flavor, you can blend 1/2 of the pecans with some water and add it back into the syrup.
STEP 4: In a jar or mixing container, combine the coconut milk (or oat milk) and maple syrup (or pecan syrup).
STEP 5: Using a frother, mix the dairy free sweet cream ingredients until the cream reaches a frothy consistency. If it is very thick, add 1-2 tbsp of oat milk or soy milk until it reaches a thick but pourable consistency.
STEP 6: Combine the fresh brewed espresso, oat milk (to taste) and 1-2 tbsp of the pecan syrup (to taste, add more as needed) in serving glass. Add a handful of fresh ice to the latte.
STEP 7: Spoon the cold foam on top. Then, drizzle ½ tsp of the pecan syrup and sprinkle reserved pecans on top.
Serving Ideas
I definitely recommend sprinkling with the reserved candied pecans on top for added texture and flavor.
- If you’d like to make a Caramel Pecan Latte, you can add some of this homemade Coconut Caramel Sauce to the drink.
- If you’d like to make Starbucks’ Maple Pecan Latte at home, I recommend adding a touch of maple extract to the drink.
Extra pecan syrup can be drizzled over pancakes, waffles, or ice cream. The extra candied pecans can be used as salad toppers or to top ice cream.
Storage
- Homemade Sweet Cream: Any leftover dairy free sweet cream can be stored in an airtight container in the refrigerator for 3-4 days.
- Pecan Syrup: The pecan syrup can be stored in a sterilized, airtight container or jar in the fridge for 1-2 weeks.
The pecan oat milk latte is best enjoyed fresh.
Helpful Tips For The Best Pecan Crunch Oat Milk Latte
❶ Adjust Sweetness To Taste: Add more pecan syrup to the homemade dairy-free sweet cream or the oat milk latte.
❷ Use Chilled Ingredients: Use a chilled glass and cold ingredients to prevent the ice from melting.
❸ Use Pecan Extract For a Bolder Pecan Flavor: If you really want the pecan flavor to stand out, I recommend adding 1/4 tsp – 1/2 tsp of pecan extract directly to the latte.
More Cozy Drinks:
- Gingerbread Oatmilk Chai Tea Latte
- Iced Pumpkin Cream Chai Latte
- Pumpkin Spice Shaken Espresso
- Dairy Free Iced Pumpkin Spice Latte
More Starbucks Inspired Recipes:
- Iced Hazelnut Shaken Espresso
- Apple Crisp Shaken Espresso
- Iced Apple Crisp Macchiato
- Starbucks Inspired Brown Sugar Syrup
Did you make this Iced Pecan Crunch oat Milk Latte with Sweet Cream?
I’d love to know! Leave a star rating and comment below!
Iced Pecan Crunch Oatmilk Latte with Cold Foam
Ingredients
Homemade Pecan Simple Syrup:
- 1 cup pecans - 140g finely chopped
- ½ cup water - plus an additional ½ cup for blending (optional)
- ⅔ cup light brown sugar - 160g
- ¼ tsp vanilla extract
- ¼ tsp pecan flavoring or extract - optional but recommended
- ⅛ tsp salt
Non Dairy Vanilla Sweet Cream Cold Foam:
- 3 tbsp extra creamy barista oat milk - or coconut milk
- 1-2 tbsp soy milk
- ½ tbsp maple syrup - or pecan syrup (see above)
- ½ tsp vanilla extract
Pecan Crunch Latte:
- 1 double shot of fresh brewed blonde espresso
- ½-¾ cup extra creamy oat milk
- 1-2 tbsp pecan syrup - see above
- 1 cup of ice cubes
- ⅛ tsp pecan extract - optional, to taste
- Vanilla Sweet Cream Cold Foam - see above
- 1 tbsp pecan crunch topping - see above
Instructions
To Make the Pecan Syrup & Pecan Crunch Topping:
- Toast pecans in a dry skillet or small pot over medium heat until fragrant (2-3 minutes), stirring frequently.1 cup pecans
- Add ½ cup water and ⅔ cup brown sugar. Simmer for 3-5 minutes until slightly thickened, stirring occasionally.½ cup water, ⅔ cup light brown sugar
- Remove from heat, stir in vanilla, pecan extract (if using) and salt. Strain through a fine-mesh sieve into a clean container or glass jar.¼ tsp vanilla extract, ¼ tsp pecan flavoring or extract, ⅛ tsp salt
- Reserve half the strained pecans for topping.
Optional Steps For a More Concentrated Pecan Flavor:
- Blend the remaining pecans (about ½ cup) with ½ cup water in a high-speed blender until mostly smooth (30-60 seconds). Return the blended pecan mixture to the pot, add the strained syrup, and heat for 1-2 minutes, stirring constantly. Strain again through a fine-mesh sieve into a clean container or jar.½ cup water
- Cool completely at room temperature (about 1 hour), then refrigerate for up to a week.
To Make the Cold Foam:
- Froth the oat milk, soy milk, maple syrup (or pecan syrup) and vanilla extract in a jar until small bubbles form and it’s frothy, about 30 seconds to 1 minute.3 tbsp extra creamy barista oat milk, 1-2 tbsp soy milk, ½ tbsp maple syrup, ½ tsp vanilla extract
To Make the Latte:
- Combine the fresh brewed espresso, oat milk (to taste) and 1-2 tbsp of the pecan syrup (to taste, add more as needed) in serving glass.1 double shot of fresh brewed blonde espresso, ½-¾ cup extra creamy oat milk, 1-2 tbsp pecan syrup
- Add a handful of fresh ice. Stir and taste. Optional: add pecan extract to taste. (Start with just a few drops because a little goes a long way!)1 cup of ice cubes, ⅛ tsp pecan extract
- Spoon the cold foam on top. Drizzle ½ tsp of the pecan syrup and sprinkle the reserved candied pecans on top.Vanilla Sweet Cream Cold Foam, 1 tbsp pecan crunch topping
Notes
- Use Pecan Extract For a Bolder Pecan Flavor: If you really want the pecan flavor to stand out, I recommend adding 1/4 tsp – 1/2 tsp of pecan extract directly to the latte.
- Adjust Sweetness To Taste: Add more pecan syrup to the homemade dairy-free sweet cream or the oat milk latte.
- Use Chilled Ingredients: Use a chilled glass and cold ingredients to prevent the ice from melting.
Nutrition
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