Iced Pecan Crunch Oat Milk Latte Starbucks Copycat

An iced pecan crunch oat milk latte is the kind of coffee that makes the shift into fall feel easy, even when the weather is still warm.

It combines blonde espresso, creamy oat milk, buttery pecan syrup, and airy vanilla cold foam in one cold, cozy drink.

A sweet pecan crunch topping adds texture, while a little vanilla and salt balance the rich, nutty flavor.

I’ll show you how to make the latte and crunchy topping from scratch in minutes. You can use dairy milk or oat milk, adjust the syrup to suit your taste, and prepare the components ahead of time for quick morning coffees.

I’ve also included simple instructions for making a hot pecan crunch latte whenever you want something warmer.

Why You’ll Love This Iced Pecan Crunch Oat Milk Latte

The homemade pecan syrup gives this latte a deeper, toastier flavor than a basic brown sugar latte.

Vanilla and a tiny amount of butter extract add bakery-style richness, while the simple pecan and coarse sugar topping gives each sip extra texture.

Make both components ahead, and assembling the latte takes about five minutes. Oat milk highlights the nutty flavor, but regular milk makes it especially creamy.

Ingredients You’ll Need

• Pecans: Finely chopped toasted pecans create the crunchy topping. Use salted pecans or add a small pinch of salt if yours are unsalted.
• Turbinado sugar: Its large crystals stay crunchy longer than regular granulated sugar.
• Espresso: Two shots balance the milk and sweet syrup. Strong coffee or cold brew concentrate can work in a pinch.
• Pecan syrup: Homemade pecan syrup gives the latte the richest toasted flavor, but a store-bought version also works. Have it prepared and cooled before assembling the drink.
• Oat milk: Barista-style or extra-creamy oat milk gives the latte a texture closer to the Starbucks version.
• Soy milk: Combining a little soy milk with oat milk helps the nondairy cold foam become thicker and more stable.
• Vanilla syrup: This sweetens and flavors the cold foam. Use homemade or store-bought vanilla syrup.

How to Make the Pecan Crunch Topping

Combine two tablespoons of finely chopped toasted pecans with one tablespoon of turbinado sugar and a small pinch of salt.

Make sure the pecans are completely cool before adding the sugar so the crystals do not begin to dissolve.

For a finer, coffee-shop-style topping, pulse the ingredients once or twice in a small food processor.

Stop before they become pecan flour. Store the topping in a sealed container at room temperature for up to one week.

How to Make an Iced Pecan Crunch Oatmilk Latte

1. Brew the espresso

Brew two shots of espresso and pour them into a small cup. Stir the pecan syrup into the hot espresso.

Combining them while the coffee is hot helps the syrup blend evenly instead of settling at the bottom of the glass.

2. Fill the glass

Fill a 16-ounce glass about three-quarters full with ice.

Pour in the milk, leaving room at the top for the espresso and cold foam.

3. Add the espresso

Pour the sweetened espresso over the milk.

You can leave the layers visible for serving or stir the drink right away for an even flavor.

4. Add Vanilla Sweet Cream Cold Foam

Add two tablespoons of cold barista-style oat milk, one tablespoon of cold barista-style soy milk, and one tablespoon of vanilla syrup to a small glass.

Froth the mixture with a handheld milk frother for 20 to 30 seconds, or until it becomes airy and increases in volume.

Make the cold foam immediately before assembling the latte for the thickest texture.

Nondairy foam will usually be lighter than cold foam made with heavy cream, but the combination of oat milk and soy milk helps it hold up on top of the drink.

5. Finish with pecan crunch

Sprinkle one to two teaspoons of the pecan crunch topping over the latte.

Serve immediately with a straw.

How to Make a Hot Pecan Crunch Latte

The same syrup and topping work for a hot version, so there is no need to change the main ingredients. Brew two shots of espresso into a mug and stir in 1 1/2 tablespoons of pecan syrup.

Heat 3/4 cup of milk in a saucepan over medium-low heat or in the microwave until it is steaming but not boiling. Froth the warm milk with a handheld frother, French press, or steam wand.

Pour the milk over the sweetened espresso, holding back the foam with a spoon at first. Spoon the foam on top, then finish with one to two teaspoons of pecan crunch topping.

For a sweeter hot latte, increase the syrup to two tablespoons. Whipped cream is optional, but milk foam gives the crunchy topping a good surface and keeps the coffee flavor more prominent.

Iced Pecan Crunch Oatmilk Latte Easy Variations

• Make it maple pecan: Add a small drizzle of maple syrup or use maple pecan syrup for a slightly different fall flavor.
• Add caramel: Drizzle caramel sauce around the glass or over the foam, and reduce the pecan syrup slightly to control the sweetness.
• Make it shaken: Shake the espresso, pecan syrup, and ice for 10 to 15 seconds. Pour into a glass, add the oat milk, and finish with vanilla cold foam and pecan crunch.
• Use decaf: Decaf espresso gives you the same toasted pecan flavor with much less caffeine.

Tips for the Best Latte

• Toast the pecans before making the topping for a deeper, nuttier flavor.
• Mix the syrup with hot espresso before pouring it over ice.
• Use cooled pecan syrup so the ice does not melt too quickly.
• Use cold milk for the cold foam and froth it immediately before assembling the drink.
• Chop the topping pecans finely. Large pieces are more difficult to drink and sink quickly.
• Add the crunchy topping after the cold foam so it stays on the surface.
• Adjust the syrup after tasting because espresso strength and milk sweetness affect the final flavor.

How to Store the Pecan Crunch Topping

Keep the topping in an airtight container at room temperature for up to one week so the pecans and sugar stay crunchy. Store your pecan syrup according to the directions in the syrup recipe.

The finished latte is best enjoyed immediately. To prepare it ahead, combine the espresso, syrup, and oat milk in a covered jar in the refrigerator. Add the ice, freshly frothed cold foam, and topping when you are ready to drink it.

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