Starbucks Pecan Oatmilk Cortado
This cozy beverage combines rich blonde espresso, pecan syrup, steamed oat milk, and a crunchy pecan topping. It’s nutty, warm, and perfect for autumn. With this easy copycat recipe, you can recreate your own Starbucks Pecan Oatmilk Cortado at home.
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Servings: 1
Equipment
Ingredients
- 1 tablespoon Homemade Pecan Syrup or store-bought
- 3 shots blonde espresso ristretto shots
- 5 ounces barista style oat milk steamed
- Pecan Crunch Topping recipe below
Pecan Crunch Topping
- 1/2 cup candied pecans
- 2 tablespoons turbinado sugar or cane sugar/brown sugar
- Pinch kosher salt
Instructions
- Brew the three espresso shots using your preferred espresso making method.
- To an 8 ounce mug, add the pecan syrup and the blonde espresso.
- Steam the milk using your preferred method, and then pour the steamed/frothed milk over the pecan-espresso mixture.
- Top with a sprinkle of Pecan Crunch Topping and enjoy.
Pecan Crunch Topping
- Add the candied pecans to a food processor and blend until crumbly. Add in the sugar and salt and pulse a few times to fully combine. Pour the topping into a separate container and store on the counter for one week.