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A tall glass of iced pecan crunch latte topped with a creamy foam, pecan crunch drizzle, and chopped candied pecans.
Emily Carter

Iced Pecan Crunch Latte

Enjoy a luxurious Iced Pecan Crunch Latte at home for a fraction of the coffee shop price. This budget-friendly recipe is easy to make and full of cozy pecan flavor.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 1 servings
Course: Drinks
Cuisine: American
Calories: 734
Ingredients Equipment Method Notes

Ingredients
  

For the Pecan Crunch Drizzle
  • ½ cup granulated sugar
  • 1 tablespoon pecan coffee syrup store-bought
  • ½ teaspoon kosher salt
For the Creamy Foam
  • 3 tablespoons heavy cream
  • 2 tablespoons milk preferably 2%
  • 1 tablespoon vanilla syrup
For the Iced Latte
  • 2 shots blonde roast espresso freshly brewed
  • 1-2 tablespoons pecan coffee syrup store-bought, for the latte
  • 8 oz oat milk barista style, chilled
  • 6 oz ice
For Garnish
  • ¼ cup candied pecans chopped

Equipment

  • 1 espresso machine or strong coffee maker
  • 1 small saucepan
  • 1 whisk
  • 1 tall glass 16 oz capacity

Method
 

  1. Prepare the Pecan Crunch Drizzle: In a small saucepan, melt the granulated sugar over medium-low heat. Stir occasionally until it fully dissolves and turns into a light amber caramel.
  2. Carefully stir in 1 tablespoon of pecan coffee syrup and the kosher salt. Be mindful as the mixture will bubble vigorously. Continue stirring until smooth, then remove from heat and let it cool slightly to thicken.
  3. Prepare the Creamy Foam: In a small bowl, whisk together the heavy cream, 2% milk, and vanilla syrup until well combined and slightly frothy. You can use a hand whisk or a milk frother.
  4. Brew the espresso shots directly into a heatproof mug or glass. Stir in 1-2 tablespoons of pecan coffee syrup until fully dissolved.
  5. Fill a tall glass with ice. Pour the chilled oat milk over the ice.
  6. Slowly pour the sweetened espresso over the oat milk. For distinct layers, pour over the back of a spoon.
  7. Spoon the prepared creamy foam over the latte. Drizzle generously with the pecan crunch sauce and sprinkle with chopped candied pecans.
  8. Serve immediately and enjoy your homemade Pecan Crunch Latte.

Notes

You can make the pecan crunch drizzle ahead of time and store it in an airtight container in the refrigerator for up to one week. Gently warm it before using if it's too thick.
Adjust the amount of pecan coffee syrup in the latte to your sweetness preference. For an extra layer of flavor, you can add a tiny pinch of cinnamon to the pecan crunch drizzle.