Pecan Crunch Oatmilk Latte (Starbucks Copycat)
Published Oct 26, 2025
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If you’re addicted to visiting your local coffee shop every morning, skip that and make this pecan crunch oatmilk latte! You can make it hot and cozy or pour it over ice for a refreshing twist. It’s nutty, creamy, and perfectly sweet with a drizzle of homemade pecan syrup. Inspired by the Starbucks favorite but made dairy-free, this oatmilk latte recipe brings all the toasty, fall coffee shop vibes right to your kitchen! If you love warm, comforting flavors and the rich aroma of espresso, this drink will be your new go-to.
Why You’ll Love This Pecan Crunch Latte
There’s nothing quite like cozy fall drinks – especially one with the sweet crunch of toasted pecans and cinnamon on top. This drink feels special but is easy enough for any morning or a slow weekend treat when you want to skip the drive-thru. You can make it hot and cozy or pour it over ice for a refreshing twist.
Like my Iced Pumpkin Spice Latte and Keto Brown Sugar Latte, this recipe is dairy-free and simple to customize with your favorite sweeteners or toppings. The homemade pecan syrup adds that signature nutty coffee flavor, while the whipped oat cream gives it a silky finish that you know and love!
Ingredients You’ll Need
You’ll make this latte in three simple parts: the pecan syrup, the latte base, and the whipped oat cream topping.
For the Latte:
- Barista-style oat milk: A creamy, dairy-free milk designed for frothing, giving your latte a rich and velvety texture. Substitute with almond or soy milk if preferred.
- Espresso or strong brewed coffee: The bold base of the drink that balances the sweetness of the pecan syrup. Use decaf or instant espresso for a lighter option.
- Pecan syrup: Adds a buttery, nutty sweetness that defines the flavor of the latte. You can use store-bought or homemade (see notes below).
- Maple syrup: Optional, for an extra layer of natural sweetness. Substitute with agave syrup or omit if your pecan syrup is already sweet enough.
- Chopped honey-roasted pecans: Provide texture and a hint of crunch on top of the latte. You can also use plain roasted pecans for less sweetness.
- Cinnamon: Adds warmth and a cozy aroma when sprinkled on top. Nutmeg or pumpkin pie spice can be used as alternatives.
For the Pecan Syrup:
- Water: Acts as the liquid base to dissolve the sugar and extract flavor from the pecans.
- Brown sugar or granulated brown monk fruit: Sweetens the syrup and adds a hint of caramel flavor. Monk fruit is a great low-sugar alternative.
- Toasted chopped pecans: Infuse the syrup with deep, nutty flavor and a toasty aroma.
- Vanilla extract: Enhances the sweetness and rounds out the flavor profile of the syrup.
For the Whipped Oat Cream (Cold Foam):
- Barista-style oat milk: The base for the whipped topping, creating a light and creamy cold foam that sits perfectly on the latte.
- Dairy-Free Heavy Cream: I use the Silk brand. This is totally optional, but will make the foam thicker.
- Pecan syrup: Adds subtle nutty sweetness to the foam for a cohesive flavor throughout the drink.
- Pinch of vanilla extract: Optional, but adds a smooth and aromatic touch to the whipped cream.
How to Make a Pecan Crunch Oatmilk Latte
Step 1: Brew the coffee. Pull one or two espresso shots, or brew ½ cup of strong coffee. Make the pecan syrup. In a small saucepan, combine water, brown sugar, and toasted pecans. Simmer for about five minutes, stirring occasionally. Remove from heat, add vanilla, and strain if you prefer a smooth syrup. This homemade latte syrup keeps in the fridge for up to a week.
Step 2: Assemble the hot latte. Add 1-2 tablespoons of pecan syrup to a mug, pour in espresso, and stir. Heat the oat milk until steaming but not boiling, then froth until foamy. Pour over the coffee.
Step 3: Spoon the foam on top, and finish with whipped oat cream, a drizzle of syrup, and a sprinkle of cinnamon and chopped pecans.
Step 4: Iced latte: For an iced pecan latte, fill a glass with ice. Add syrup, pour in cooled espresso, and top with cold oat milk. Stir, then crown with whipped oat cream and a handful of crunchy pecans for texture.
Mac’s Pro Tip
Pro Tips
- Toast your pecans before making the syrup. It deepens the nutty coffee flavor and makes the syrup extra fragrant.
- Add a drizzle of maple syrup for a touch of caramel sweetness.
- For an indulgent version, finish with whipped oat cream and crushed candied pecans for that “crunch” factor Starbucks fans love.
Make Ahead & Storage
- You can prep the pecan syrup up to a week in advance and store it in a sealed jar in the fridge. Before using, give it a quick shake or stir. The toasted pecans settle and thicken the syrup slightly over time, which just makes the flavor even richer.
- If you’re planning a cozy brunch or hosting friends, brew your espresso ahead of time and chill it for easy iced pecan latte prep later. The syrup and coffee keep beautifully, so you can whip up your drink in under two minutes when that fall craving hits!
If you’re experimenting with other drink flavors, check out Coffee 3 Ways for more easy ideas, or learn how to make custom syrups like my Simple Homemade Apple Syrup Recipe!
Recipe FAQs
Oat milk can be a little trickier to foam than regular milk because it doesn’t have the same proteins, but the right technique makes all the difference! Use a barista-style oat milk and a couple of tablespoons of dairy-free heavy cream (I like the Silk brand) for the best results – it’s made to hold foam!
The Starbucks version combines espresso, oat milk, and buttery pecan syrup, topped with spiced foam and a sprinkle of candied pecans. This dairy-free latte recipe keeps the same cozy flavor with better ingredients and no refined dairy.
Absolutely! Use strong brewed coffee or cold brew for a milder caffeine kick.
The pecan syrup will last a couple of week if stored in a sealed jar in the fridge. Before using, give it a quick shake or stir. The toasted pecans settle and thicken the syrup slightly over time, which just makes the flavor even richer.
For sure! You can substitute the brown sugar with brown monk fruit. Just note that the monk fruit version will crystallize as it sits in the fridge, so it may only last a couple of days. The brown sugar version will stay smooth and can last up to a week.
More Fall Drinks You’ll Love
If you love this pecan crunch oatmilk latte recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Pecan Crunch Oatmilk Latte (Starbucks Copycat)
Ingredients
Latte
- 1 cup oat milk
- 1 shot espresso or 1/2 cup strong brewed coffee
- 1-2 tbsp pecan syrup store-bought or homemade, see below
- 1-2 tsp maple syrup optional, for extra sweetness
- Chopped honey-roasted pecans for garnish
- Whipped Oat Cream recipe below
- Pinch of cinnamon optional
- Homemade Pecan Syrup
Syrup
- 3/4 cup water
- 1/2 cup brown sugar or granulated brown monk fruit for lower carbs/calories
- 1/2 cup toasted chopped pecans
- 1 tsp vanilla extract
Cold Foam
- 1/4 cup barista-style oat milk (barista style) cold for iced, hot for latte
- 1 teaspoon pecan syrup from your homemade pecan latte syrup recipe
- Optional: pinch of vanilla extract
- 1- 2 tbsp dairy-free cream (optional but does make it thicker) I use the silk brand)
Instructions
Hot Pecan Latte
- Brew 1–2 shots of espresso (or ½ cup strong coffee). Heat oat milk until steaming but not boiling. Froth with a milk frother or whisk. Add 1–2 tablespoons pecan syrup to a mug. Pour in the espresso and stir to combine.
- Slowly pour the frothed oat milk over top. Finish with whipped oat cream (optional), a drizzle of pecan syrup, chopped toasted pecans, and a sprinkle of cinnamon.
Iced Pecan Latte
- Brew espresso or strong coffee, then let it cool slightly. Fill a glass with ice and add 1–2 tablespoons pecan syrup. Pour the cooled espresso over the ice and stir. Add cold oat milk, leaving room at the top.
- Top with whipped oat cream (optional), a drizzle of pecan syrup, chopped toasted pecans, and a sprinkle of cinnamon.
Whipped Oat Cream
- Froth cold or hot using a handheld frother for 30-45 seconds until thick.
Pecan Syrup
- In a small saucepan, combine water, brown sugar, and pecans. Bring to a simmer over medium heat for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Strain out the pecans if you want a smooth syrup, or leave them in for texture.
Notes
- For the foam, you can just use a barista-style oat milk, but it won’t get as thick. I recommend adding a couple of tablespoons of dairy-free heavy cream (I like the Silk brand). This combination mixed together will hold foam!
- You can reduce the carb count and calories by substituting brown granulated monk fruit. If you use this, it will only last a few days in the fridge. The monk fruit often crysatlizing when it get super cold.
- Toast your pecans before making the syrup. It deepens the nutty coffee flavor and makes the syrup extra fragrant.
- Add a drizzle of maple syrup for a touch of caramel sweetness.
- For an indulgent version, finish with whipped oat cream and crushed candied pecans for that “crunch” factor Starbucks fans love.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
