Copycat Starbucks Iced Chestnut Praline Latte Recipe

If you dream of that cozy, nutty sweetness that hits every holiday season but wish it stuck around longer than winter, this Iced Chestnut Praline Latte copycat brings the magic home. It’s chilled, spiced just right, and full of roasted warmth that tastes like a stroll through a Christmas market. But now, you don’t have to wait for November. You can sip this year-round, any time your heart needs something toasty and cool at the same time.

This homemade Iced Chestnut Praline Latte tastes nearly identical to the Starbucks version. You can keep it classic, swap in dairy-free milk, or even dial up the crunch topping to make it extra indulgent. All in under 10 minutes.

How to make Starbucks Iced Chestnut Praline Latte

Start by making a quick homemade syrup using roasted chestnuts, brown sugar, and a few warming spices. You’ll simmer it down until it smells like caramel and December in the kitchen. Blend it with cold milk and bold espresso, pour over ice, then top with whipped cream and a spiced praline crumb topping that’s shockingly easy to throw together. Every sip hits that sweet, creamy, gently spiced note, like the holidays in an iced cup.

Nutrition facts (per 16 oz serving)

Calories: 320
Total Fat: 16 g
Saturated Fat: 10 g
Carbohydrates: 38 g
Sugar: 33 g
Protein: 7 g

Ingredients (1 serving, 16 oz)

Prep Time: 10 minutes
Cook Time: 10 minutes (syrup only)
Total Time: 20 minutes
Servings: 1

For the chestnut praline syrup:

• ½ cup water
• ¼ cup brown sugar
• 2 tablespoons granulated sugar
• ¼ cup chopped roasted chestnuts
• ¼ teaspoon cinnamon
• ⅛ teaspoon ground ginger
• Pinch of ground clove
• ½ teaspoon vanilla extract
• Pinch of salt

For the latte:

• 2 shots espresso (or ½ cup strong brewed coffee)
• ¾ cup 2% milk (or milk of choice)
• 3 tablespoons chestnut praline syrup (or to taste)
• 1 cup ice cubes
• Whipped cream (optional)

For the spiced sugar topping:

• 1 tablespoon turbinado sugar
• ⅛ teaspoon cinnamon
• Tiny pinch ground ginger
• Tiny pinch flaky salt

Tools you’ll need

• Small saucepan
• Fine mesh strainer
• Blender or whisk
• Measuring cups and spoons
• Espresso maker or moka pot
• 16 oz glass
• Spoon (for layering and topping)

Instructions

Make the syrup

In a saucepan, combine water, sugars, chestnuts, spices, and salt. Simmer for 10 minutes, stirring often. Remove from heat, stir in vanilla, and let steep for 5 minutes. Strain and cool. (15 minutes)

Brew the espresso

Make two shots of espresso or ½ cup strong coffee. Let cool slightly so it doesn’t melt the ice instantly. (5 minutes)

Mix the latte

In a blender or shaker, combine espresso, cold milk, and 3 tablespoons of your homemade syrup. Blend or shake gently to mix. (30 seconds)

Build the drink

Fill a 16 oz glass with ice. Pour the latte mixture over the top.

Add whipped cream & topping

Top with whipped cream. Mix the sugar, cinnamon, ginger, and salt for the topping, then sprinkle over the whip.

Tips

• Roast chestnuts can be store-bought (vacuum-packed) for convenience.
• Make extra syrup, it keeps in the fridge for a week and is amazing in hot lattes too.
• Use oat milk for a nutty, creamy texture that mimics the original.
• The sugar topping works best when made fresh and toasted for extra crunch.
• Chill your espresso for 30 seconds with an ice cube before mixing to avoid dilution.

What to serve with

Fresh and crunchy

• Toasted pecan biscotti – Crisp, nutty, and perfect for dunking into that creamy latte. The flavor combo echoes the drink’s own profile.

• Cinnamon apple slices – Thin slices of apple dusted with cinnamon sugar add a cool, sweet contrast and a little bite.

• Spiced granola clusters – Crunchy, lightly sweet, and cinnamon-kissed, these make a snacky pairing that feels a bit like breakfast and dessert all at once.

Comforting treats

• Soft gingerbread cookies – The warm spices blend beautifully with the latte’s praline notes. Bonus if they’re dipped in white chocolate.

• Chestnut pound cake – Moist, buttery, and mildly sweet, a chestnut-based loaf is perfect for doubling down on the drink’s signature flavor.

• Buttermilk scones with clotted cream – Something about the richness of scones paired with a spiced latte feels cozy and indulgent, even over ice.

Savory counterpoints

• Brie and cranberry croissant – Creamy cheese, tangy berries, flaky pastry… every bite enhances the latte’s nutty sweetness.

• Herbed egg bites – For a protein-rich, savory side, egg bites seasoned with thyme and garlic keep things balanced.

• Prosciutto and fig toast – The saltiness of prosciutto and the jammy sweetness of figs create a beautiful dance with the drink’s brown sugar profile.

Variations

Hot Chestnut Praline Latte
Use steamed milk and pour over freshly brewed espresso. Top with the same whipped cream and spiced sugar crumb.

Dairy-Free Version
Use almond or oat milk, skip the whipped cream or top with coconut whip.

Sugar-Free Light Version
Swap sugars for erythritol or monk fruit and skip the whipped cream. Use skim milk or a light milk alternative.

Boozy Chestnut Latte
Add a splash of Frangelico or brown sugar bourbon. It’s decadent, smooth, and fireside-ready.

Chestnut Cold Brew
Replace espresso with cold brew and stir in 2 tablespoons of the syrup. Still dreamy, just bolder.

Ingredient substitutes

Chestnuts
Original: Roasted chestnuts
Substitutes: Pecans, hazelnuts, or chestnut purée (adjust sugar if purée is sweetened)

Milk
Original: 2% milk
Substitutes: Oat milk, almond milk, soy milk, coconut milk

Espresso
Original: 2 espresso shots
Substitutes: ½ cup strong brewed coffee, instant espresso, or cold brew

Brown Sugar
Original: Brown sugar
Substitutes: Coconut sugar, maple syrup (add after simmering), muscovado

Whipped Cream
Original: Regular whipped cream
Substitutes: Coconut whipped cream, vanilla yogurt, or omit entirely

Turbinado Sugar
Original: For crumb topping
Substitutes: Demerara, raw sugar, or brown sugar (toasted for texture)