Starbucks Pecan Crunch Oatmilk Latte
Learn how to make a Starbucks Pecan Crunch Oatmilk Latte at home! This easy copycat recipe features both hot and iced versions, with tips for homemade pecan syrup, nondairy cold foam, and more.
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Ingredients
Nondairy Sweet Cream Cold Foam
- 1 tablespoon Torani Vanilla Syrup or homemade vanilla syrup
- 2 tablespoons barista style oat milk or extra creamy
- 3 tablespoons vanilla soy milk
Iced Starbucks Pecan Crunch Oatmilk Latte
- 1-2 tablespoons Homemade Pecan Syrup or Torani Butter Pecan Syrup
- 2-3 shots blonde espresso about 2-3 ounces
- 8 ounces oat milk
- Ice
- Nondairy Sweet Cream Cold Foam recipe below
- Crushed candied pecans for pecan crunch topping
Hot Starbucks Pecan Crunch Oatmilk Latte
- 1-2 tablespoons Homemade Pecan Syrup or Torani Butter Pecan Syrup
- 2-3 shots blonde espresso about 2-3 ounces
- 8 ounces steamed oat milk
- Crushed candied pecans for pecan crunch topping
Instructions
Nondairy Sweet Cream Cold Foam
- In a small cup, combine the cold foam ingredients: Vanilla Syrup, barista style oat milk, and soy milk.
- Froth the mixture using a handheld milk frother for about 30 seconds or until thick and foamy and then pour over your iced latte.
Iced Starbucks Pecan Crunch Oatmilk Latte
- Brew the blonde espresso shots using your preferred espresso making method, then set aside.
- To a separate cup, add the pecan syrup.
- Pour the blonde espresso shots over the syrup, and then add oat milk and ice. Stir with a spoon or straw until the cup feels cold to the touch from top to bottom, then set aside.
- Top with the Nondairy Sweet Cream Cold Foam and crushed crushed candied pecans
Hot Starbucks Pecan Crunch Oatmilk Latte
- Brew the blonde espresso shots using your preferred espresso making method, then set aside.
- To a separate cup, combine the pecan syrup and blonde espresso.
- Steam the oat milk using your preferred milk steaming (or milk warming) method.
- Pour the steamed/warmed oat milk over the syrup and espresso mixture and top with crushed candied pecans.