Starbucks Iced Pecan Crunch Latte

Starbucks Iced Pecan Crunch Latte

This easy Starbucks Iced Pecan Crunch Latte copycat combines blonde espresso, sweet and nutty pecan syrup, creamy milk, homemade vanilla sweet cream cold foam, and a crunchy candied pecan topping.

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Course: Drinks

Keyword: Fall Drinks, Starbucks

Prep Time: 8

Servings:

Author: katerinafaith

Equipment

Espresso Machine/Maker
Serving glass
16 ounce mason jar for the Vanilla Sweet Cream
8 ounce mason jar for the cold foam
Handheld Milk Frother
Spoon (or straw) to stir

Ingredients

For the Iced Pecan Latte

1 tablespoon homemade pecan syrup or store-bought
2 shots of espresso see 5 Ways to Make Espresso at Home
6–8 ounces 2% milk or milk of choice
ice cubes
2 ounces Vanilla Sweet Cream recipe below
crushed candied pecans for topping

For the Vanilla Sweet Cream

2 ounces homemade vanilla syrup or store-bought
4 ounces 2% milk
6 ounces heavy cream

Instructions

Add the pecan syrup to your serving glass.
Brew two shots of espresso directly over the pecan syrup. Stir to combine.
Pour in the milk and ice, stir to combine, then set aside.
To a mason jar, combine the vanilla syrup, milk, and heavy cream. Add the lid and shake to combine.
Pour 2 ounces of the prepared Vanilla Sweet Cream into a small jar or glass.
Use a handheld frother to froth until thick and fluffy.
Pour the Vanilla Sweet Cream Cold Foam over your iced pecan latte. Finish with a generous sprinkle of crushed candied pecans, and enjoy!
Store the leftover Vanilla Sweet Cream in the fridge for up to 5 days.

Notes

*For a single serving of vanilla sweet cream cold foam, froth together: 1 tablespoon vanilla syrup, 2 tablespoons 2% milk, and 3 tablespoons heavy cream.