Copycat Starbucks Iced Pecan Crunch Oatmilk Latte Recipe

If you wait all year for that cozy fall sip of Starbucks’ Iced Pecan Crunch Oatmilk Latte, you’re not alone. With its nutty sweetness, creamy oatmilk swirl, and that soft crunch of pecan topping, it feels like sweater weather in a cup. But this copycat recipe brings all that magic home, no mobile order or long line needed.

This iced pecan latte nails the mellow roast of Blonde Espresso, the deep maple-pecan flavor, and that cloud of creamy cold foam that sinks into the drink like the first cool breeze of fall. Whether you’re easing into the season or just want a caffeine treat that feels like a hug, this homemade Starbucks Iced Pecan Crunch Oatmilk Latte hits every warm note.

It’s dairy-free by default, easy to tweak for sweetness, and surprisingly quick to make. You’ll have it in hand in under 10 minutes, foam and crunch and all.

How to Make the Iced Pecan Crunch Oatmilk Latte

Start by blending your pecan syrup. It’s a simple brown sugar and pecan mix steeped until fragrant, then strained smooth. Brew up two shots of Blonde Espresso and cool them slightly. Layer the syrup and ice, pour over espresso and oatmilk, then crown it with whipped cold foam. The final touch? A generous sprinkle of pecan sugar crunch or finely chopped candied pecans.

Nutrition Facts (per 16 oz serving)

• Calories: 340
• Total Fat: 14 g
• Saturated Fat: 1.5 g
• Carbohydrates: 49 g
• Sugar: 31 g
• Protein: 3 g
• Caffeine: 170 mg

Ingredients (1 serving, 16 oz)

Prep Time: 10 minutes
Cook Time: 5 minutes (for syrup)
Total Time: 15 minutes
Servings: 1

For the drink:

• 2 shots espresso (about 2 oz), preferably blonde roast
• 2 tbsp pecan syrup (see below)
• 6–8 oz barista oatmilk
• Ice, to fill

For the nondairy vanilla sweet cream cold foam:

• 3 tbsp oat creamer or barista oatmilk
• 1 tbsp simple syrup or vanilla syrup
• Pinch of sea salt

For the pecan syrup (makes 1 cup):

• 1 cup water
• 1 cup light brown sugar
• 1 cup chopped pecans
• 1 tsp vanilla extract
• Pinch of salt
• Optional: ⅛ tsp butter extract for brown-butter flavor

For the pecan crunch topping:

• 2 tbsp turbinado sugar
• ⅛ tsp pecan extract (optional)
• Small pinch of flaky salt
• Pinch of cinnamon

Tools You’ll Need

• Espresso machine, Nespresso, Moka pot, or strong brewed concentrate
• Blender or milk frother (for cold foam)
• Small saucepan
• Fine mesh strainer
• Measuring cups and spoons
• 16 oz glass
• Spoon or straw

Instructions

Make the pecan syrup

In a saucepan, combine water, brown sugar, chopped pecans, and salt. Simmer for 6–8 minutes until fragrant and golden. Remove from heat. Stir in vanilla and optional butter extract. Let cool slightly, then strain well. Set aside 2 tbsp and refrigerate the rest.

Brew the espresso

Make 2 shots of blonde-style espresso and let them cool for 1–2 minutes.

Assemble the drink

In a tall glass, add 2 tablespoons pecan syrup. Fill with ice, then pour in espresso. Top with oatmilk, stirring gently.

Make the cold foam

Blend oat creamer, syrup, and salt for 15–20 seconds until thick and pourable. Spoon over the drink.

Add the pecan crunch

Mix turbinado sugar, pecan extract, salt, and cinnamon. Sprinkle over the cold foam.

Sip and smile

Drink right away while the foam is fresh and the crunch is crisp.

Tips

• Use barista-style oatmilk for the creamiest results that don’t separate.
• Chill your glass ahead of time to keep the ice from melting too fast.
• For a lighter drink, use just 1 tablespoon syrup and add a third shot of espresso.
• The pecan crunch topping can be made ahead and kept in a jar for a week.
• If your foam isn’t thick enough, try adding a tiny splash of neutral oil or soy creamer.

What to Serve With

Sweet pairings

• Maple-glazed donuts – The maple and nut combo is a natural match. Dunk a warm glazed ring into the latte foam and let the flavors blend.
• Cinnamon scones – The gentle spice in a buttery scone complements the pecan syrup’s brown sugar warmth beautifully.
• Pumpkin muffins – If you’re leaning fully into autumn vibes, a spiced muffin with a pecan streusel topping mirrors the drink in all the best ways.

Savory bites

• Everything bagel with vegan cream cheese – A bit salty, a bit creamy, this combo cuts through the sweetness of the drink and balances each sip.
• Smoked gouda sandwich – Something about the smokiness and creaminess of gouda plays surprisingly well with the nutty tones of the latte.
• Soft scrambled eggs and toast – A light brunch that won’t overpower the drink. The richness of eggs pairs nicely with the mild sweetness.

Crunchy snacks

• Candied pecans – Double down on the nut vibe with a handful of caramelized pecans.
• Granola bar – A lightly sweet granola with dried fruit and nuts mirrors the drink’s textures while adding chew and crunch.
• Popcorn with maple dust – Air-popped and lightly sweetened popcorn gives you the crunch of the topping in snackable form.

Variations

Salted Pecan Cold Foam Latte

Add 1 extra teaspoon pecan syrup and a generous pinch of salt to the cold foam mix before blending. This variation mirrors the Starbucks Salted Pecan Cold Foam modifier.

Brown Butter Pecan Latte

Add ½ teaspoon browned vegan butter (or a drop of butter extract) to the syrup batch to boost that baked-good warmth. Perfect for cooler days.

Hot Pecan Crunch Latte

Use steamed oatmilk and pour the foam straight into the hot latte. Top with crunch just before serving. It becomes a cozy winter morning version.

Low-Sugar Iced Pecan Latte

Cut the pecan syrup to 1 tbsp and use unsweetened oatmilk and plain cold foam. The nut and espresso flavors still shine through.

Boozy Pecan Latte

Add a splash of bourbon cream liqueur or pecan-flavored whiskey for a grown-up version. Sip slowly.

Ingredient Substitutes

Espresso

Original: Blonde espresso
Substitutes: Medium roast espresso, cold brew concentrate, or ¼ cup very strong coffee

Pecan Syrup

Original: Homemade pecan brown sugar syrup
Substitutes: Maple syrup with pecan extract, store-bought pecan syrup, or brown sugar cinnamon syrup with a drop of nut extract

Oatmilk

Original: Barista oatmilk
Substitutes: Almond milk, soy milk, cashew milk, or regular whole milk (for non-vegan version)

Cold Foam

Original: Oat creamer + syrup + salt
Substitutes: Coconut milk blended with vanilla, dairy-based cold foam, or a splash of non-dairy half & half frothed until thick

Turbinado Sugar Crunch

Original: Turbinado sugar with pecan extract
Substitutes: Crushed candied pecans, maple sugar flakes, or chopped caramelized nuts

Vanilla Syrup

Original: For sweetening foam
Substitutes: Maple syrup, agave, simple syrup, or skip for a more savory foam