This fall-ready latte brings together 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.
Why You’ll Love It
- Better than the coffee shop — and made with your favorite Java Momma Maple Pecan Blondie Coffee.
- Customizable sweetness and foam — your drink, your rules.
- Dairy-free friendly (hello, oat milk & honey combo!).
- Crunchy candied pecan topping that doubles as dessert.
Recipe Overview
Yield: 1 serving | Prep Time: 10 minutes | Cook Time: 5 minutes (for syrup) | Category: Drinks, Coffee, Seasonal
Yield: 1 serving | Prep Time: 10 minutes | Cook Time: 5 minutes (for syrup) | Category: Drinks, Coffee, Seasonal
Ingredients
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*
- 2 oz espresso or strong brewed Maple Pecan Blondie Coffee
- ¾ cup oat milk
- Candied pecans, crushed for garnish
Method
- Combine the cold foam ingredients in a small mason jar. Froth until doubled in size and foamy. Set aside.
- Fill a tall tumbler ¾ full with ice (coffee ice cubes if you’re fancy!).
- Add pecan syrup and espresso or brewed coffee.
- Pour in oat milk and stir gently to mix.
- Top with the vanilla honey cold foam and sprinkle with crushed candied pecans.
*Pecan Syrup
Add 1 cup chopped pecans to a small saucepan and toast for 2–3 minutes over medium heat. Add 1¼ cups water and 1¼ cups sugar; stir to combine. Simmer 5–7 minutes, then strain out pecans. Store syrup in the fridge up to 2 weeks.
Shortcut Syrup
In a pinch? Mix 2 Tbsp maple syrup with ¼ tsp almond extract — instant pecan vibes!
