Pecan Crunch Oatmilk Latte
Make a Starbucks-inspired Pecan Crunch Oatmilk Latte at home with toasted pecan syrup, creamy oat milk, and a nutty crunch topping.
If you've ever walked into a specialty coffee shop during the fall and winter seasons, chances are you've seen their Pecan Crunch Oatmilk Latte on the menu. It's rich, nutty, and perfectly balanced between cozy sweetness and the bold intensity of espresso. But here's the thing: you don't need to wait for seasonal promotions or spend five dollars a cup. You can make your own Pecan Crunch Oatmilk Latte at home—and it might just be even better.
What sets this latte apart is the pecan syrup. Instead of leaning only on sugar, it gets depth from toasted pecans, a hint of cinnamon, and optional maple syrup.
Ingredients
- For the Latte
- 2 oz (60ml) espresso (3 ristretto shots if possible; can increase to 1.75 oz if desired)
- 1 oz (30ml) pecan syrup, plus more to taste
- 8 oz (240ml) DIY barista oat milk (see below), or substitute with regular full-fat milk
- For DIY Barista Oat Milk
- 1 cup (240ml) plain oat milk
- 1 tsp (5ml) neutral oil (sunflower, grapeseed, canola, or light olive)
- For Homemade Pecan Syrup
- 3/4 cup (170g) chopped pecans
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) white sugar
- 1 cup (240ml) water
- 1/2 tsp (2.5ml) cinnamon
- Pinch of salt
- 1.5 tsp (7ml) vanilla extract
- 1 tbsp (15ml) maple syrup, optional
- Optional Garnish
- Chopped candied pecans
Instructions
- 1
Toast the chopped pecans in a dry saucepan over medium heat until fragrant, about 3–5 minutes. Add water, both sugars, cinnamon, optional maple syrup, and salt. Stir and bring to a boil, then lower the heat and simmer for approximately 10 minutes.
- 2
Remove from heat and stir in the vanilla. Strain the mixture into a jar or bottle and cool completely. Use the leftover pecans for garnish if desired.
- 3
Use your normal espresso grind and dose. Start the shot and stop it early—around 20 seconds, when you have approximately 0.5 oz (15 ml) liquid per shot. The result will look thicker, darker, and syrupy. This concentrated shot pairs beautifully with the sweetness of the pecan syrup.
- 4
Pour espresso into an 8 oz (240 ml) cup and stir in 1 oz (28 g) pecan syrup.
- 5
Steam the oat milk and pour it over. If you don't have a steamer, bring the milk to a simmer, then pulse it in a blender until foamy.
- 6
(Optional) Garnish with chopped candied pecans for crunch and serve immediately.
📝 Ellen's Notes
Store the pecan syrup refrigerated in a jar or bottle for up to 2 weeks.
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