🍂 Fall Favorite · Starbucks Copycat · Dairy-Free Base

Iced Pecan Crunch Oat Milk Latte (Starbucks Copycat)

Nutty espresso, buttery pecan syrup, and silky oat milk, finished with a cloud of vanilla honey cold foam and a sprinkle of crushed candied pecans. Sweet, nutty, and oh-so cozy: it's everything you love about the season, right in your glass. We built ours with Sweet Buttered Pecan Coffee, and the whole thing takes about 20 minutes, most of it the easy syrup.

Never made your own syrup or cold foam? Don't worry. Below we'll show you what to look for, why each step matters, and how to fix your cup if it's not quite right.

Why You'll Love It

• Coffee-shop flavor at home, made with your favorite Java Momma Sweet Buttered Pecan Coffee.
• Forgiving and adjustable: you control the sweetness and how thick the foam is. Your drink, your rules.
• Oat milk latte base, with an easy swap if you want the foam dairy-free too.
• A crunchy candied pecan topping that doubles as dessert.

What You Need

Vanilla Honey Cold Foam

• 2 Tbsp whole milk
• 2 Tbsp vanilla sweet creamer
• 1 Tbsp honey

Pecan Crunch Oat Milk Latte

• 2 Tbsp pecan syrup (recipe below)
• 2 oz espresso, or strong brewed Sweet Buttered Pecan Coffee (brew it double-strength: use half the water you normally would)
• ¾ cup oat milk
• Ice, to fill a tall glass about ¾ full
• Candied pecans, crushed, for garnish

Equipment: a small mason jar (for the foam), a handheld frother, and a small saucepan (for the syrup).

How to Make It

Part 1: The Pecan Syrup (make this first)

1. Add 1 cup chopped pecans to a small saucepan and toast over medium heat, stirring often. When they smell nutty and look a shade darker, they're ready. This usually takes 2–3 minutes. Why it works: toasting wakes up the oils in the nuts, and that's where the buttery pecan flavor comes from.
2. Add 1¼ cups water and 1¼ cups sugar and stir to combine. Bring to a gentle simmer (small bubbles, not a hard boil) and cook until the sugar is fully dissolved and the syrup smells like toasted pecans. This usually takes 5–7 minutes. Why it works: a gentle simmer pulls the pecan flavor into the syrup without scorching the sugar.
3. Strain out the pecans and let the syrup cool. Store it in the fridge for up to 2 weeks.

Part 2: The Cold Foam

1. Combine the milk, creamer, and honey in a small mason jar. Froth until the foam has doubled in size and looks thick and fluffy, like a soft cloud that holds its shape on a spoon. Set it aside. Why it works: the milk and creamer give the foam body, so it floats on top of the drink instead of sinking into it.

Part 3: The Latte

1. Fill a tall tumbler about ¾ full with ice. (Coffee ice cubes if you're feeling fancy!)
2. Add the pecan syrup, then pour the hot espresso or strong coffee over it and stir. Why it works: stirring the syrup into the hot coffee dissolves it completely, so it doesn't sink to the bottom of the glass.
3. Pour in the oat milk and stir gently to mix.
4. Spoon the vanilla honey cold foam over the top, then sprinkle with the crushed candied pecans right before serving. Why it works: pecans added last stay crunchy instead of going soft in the foam.

Permission slip: You are officially allowed to make the syrup on Sunday and enjoy a coffee-shop-style latte all week. We don't do chaos, and we definitely don't do a $7 drink when a jar in the fridge will do.

Not Quite Right? Here's the Fix

Make It Yours

• Fully dairy-free: The cold foam as written uses whole milk and creamer. Swap in a dairy-free creamer and a creamy plant milk for the foam. It may be a little lighter and froth less thickly, but it still works.
• Hot version: Warm and froth the oat milk, pour it over the syrup and espresso in a mug, and skip the ice.
• Lower sugar: Looking for the low-sugar take on this flavor? Try our Pecan Cortado with a low-sugar twist.
• Syrup on everything: The pecan syrup is great stirred into oatmeal, or into a hot latte. See our homemade coffee syrup guide for more flavors.

Iced Pecan Crunch Oat Milk Latte FAQ

What is an iced pecan crunch oat milk latte?

It's an iced latte made with espresso, nutty pecan syrup, and oat milk, topped with a vanilla honey cold foam and crushed candied pecans. This recipe is a homemade, Starbucks-style version you can make in about 20 minutes.

Is this the official Starbucks recipe?

No. This is our own homemade version inspired by the flavors of the Starbucks drink. Ingredients and amounts will differ from what a coffee shop uses.

How do you make pecan syrup for coffee?

Toast 1 cup of chopped pecans in a saucepan for 2–3 minutes, then add 1¼ cups water and 1¼ cups sugar. Simmer gently for 5–7 minutes, strain out the pecans, and let the syrup cool.

How long does homemade pecan syrup last?

Stored in the fridge, the syrup keeps for up to 2 weeks.

Can I make this without espresso?

Yes. Brew strong coffee instead, using about half the water you normally would, so it still tastes bold once it's poured over ice and mixed with oat milk. Sweet Buttered Pecan Coffee works especially well, and it comes in decaf too.

Is this latte dairy-free?

The latte itself uses oat milk, but the cold foam as written contains whole milk and vanilla creamer. For a fully dairy-free drink, use a dairy-free creamer and plant milk for the foam, or skip the foam.

Can I make this hot instead of iced?

Yes. Warm and froth the oat milk, pour it over the syrup and espresso in a mug, and skip the ice. Top with foam and pecans if you like.

Can I use store-bought pecan syrup?

Yes. Use about 2 Tbsp, taste, and adjust. Brands vary in sweetness, so start with a little less and add more if needed. For a quick homemade shortcut, mix 2 Tbsp maple syrup with ¼ tsp almond extract.