Pecan Crunch Oatmilk Latte (Starbucks Copycat)

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.

Prep Time5

Total Time5

Course: Drinks/Coffee

Cuisine: American

Diet: Gluten Free

Keyword: pecan crunch oatmilk latte

Method: Stovetop

Servings: latte

Author: Ashley McCrary

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