Iced Pecan Crunch Oatmilk Latte

Course Drinks

Cuisine American

Prep Time 5

Time to make pecan crunch topping 45

Total Time 50

Servings 16-oz. latte

Calories 529kcal

Preheat your oven to 200℉ and line a baking sheet with parchment paper.
Add pecans to the bowl of a food processor and pulse until pecans are very finely chopped, but not enough to turn them into a paste. They should be the texture of coarse sand.
Add sugar, syrup, and salt to the food processor and pulse just until combined. Do not overblend or the sugar will become too fine!
Lay the sugar mixture out on prepared baking sheet in a thin layer. Bake for 30-45 minutes until sugar is completely dry, removing every 15 minutes to break up any clumps. I find it easiest to break up the clumps with my hands, but you'll need to let it cool for a couple minutes first to avoid burning yourself on the sugar!
When the sugar is completely dry and cooled, break up any clumps and transfer to an 8 oz. shaker jar or airtight container for storage. You should only have to do this once to have enough for the whole season!

Brew two shots of blonde roast espresso and add them to a 16 oz. glass or tumbler. Mix in pecan syrup and add ice. Fill the rest of the glass with oat milk, leaving 1-2 inches at the top for cold foam, and give the drink a quick stir to blend flavors.
In a small pitcher or liquid measuring cup, add heavy cream, milk, and vanilla syrup. Blend with a handheld milk frother until thick and creamy but still pourable. If you don't have a milk frother, add ingredients to a lidded jar and shake vigorously until fluffy.
Pour cold foam on top of the latte and top with plenty of pecan crunch topping. Enjoy immediately from the rim of the glass or from a sip lid for the best experience!

Amount of syrup: Starbucks uses 4 pumps of syrup in their grande size lattes, which is equivalent to about 2 tablespoons. I usually order my lattes with half the syrup so I use 1 tablespoon. Adjust the amount of syrup according to your preference!
Substitutes for pecan crunch topping: If you don't feel like making your own pecan crunch topping, you can substitute finely ground pecans, coarse sanding sugar, or a readymade topping. McCormick makes flavored finishing sugars that work great for this. I think the Maple Brown Sugar or English Toffee flavor would go really well.
Pecans for pecan crunch topping: If you've just made pecan coffee syrup, use the candied pecans you strained out of the syrup. If you are using storebought pecan syrup, or if you used the strained out pecans already, use regular baking pecans and an extra tablespoon of pecan syrup.

Nutrition information is based on using 2 tablespoons pecan syrup in the latte and about 1/2 teaspoon of the pecan crunch topping.