Iced Pecan Crunch Oatmilk Latte
Iced Pecan Crunch Oatmilk Latte is a Starbucks-copycat iced latte made with blonde espresso, pecan syrup, oat milk, airy non-dairy vanilla cold foam, and a sweet pecan crunch topping.
Ingredients
Pecan Crunch Topping
- 2 tbsp finely chopped toasted pecans
- 1 tbsp turbinado sugar
- pinch of salt only if using unsalted pecans
Non-dairy Vanilla Cold Foam
- 2 tbsp cold barista-style oat milk
- 1 tbsp cold barista-style soy milk
- 1 tbsp vanilla syrup
Iced Pecan Crunch Oatmilk Latte
- 2 shots espresso
- 1-1½ tbsp pecan syrup or to taste
- ¾ cup oat milk
- 1 cup ice
- Non-dairy vanilla cold foam
- 1-2 tsp pecan crunch topping
Instructions
- Add the chopped pecans to a dry skillet over medium-low heat. Toast for three to five minutes, stirring often, until fragrant. Immediately transfer them to a plate to cool.
- Combine the toasted pecans with the sugar. Add a pinch of salt if the pecans are unsalted, then set the topping aside.
- Add two tablespoons of cold oat milk, one tablespoon of cold soy milk, and one tablespoon of vanilla syrup to a small glass. Froth for 20 to 30 seconds, or until airy and increased in volume.
- Brew two shots of espresso. Stir 1 1/2 tablespoons of pecan syrup into the espresso.
- Fill a 16-ounce glass about three-quarters full with ice, then pour in 3/4 cup of oat milk.
- Pour the sweetened espresso over the oat milk and stir. Top with the nondairy vanilla cold foam, sprinkle with pecan crunch topping, and serve immediately.
Notes
- For a hot latte, omit the ice and cold foam. Stir the syrup into two shots of espresso, add 3/4 cup of hot frothed oat milk, and finish with the pecan crunch topping.
- Store the topping in an airtight container at room temperature for up to one week.