Let’s Chat About This Pecan Crunch Oatmilk Latte
I’ll be the first to admit: I have definitely walked (okay, run) to Starbucks for their Pecan Crunch Oatmilk Latte more times than my wallet cares to remember. There’s just something about that cozy nutty flavour and creamy oatmilk that hits right on a chilly morning or, honestly, whenever I need a pick-me-up. I first tried making my own after forgetting my credit card at home. That turned out to be maybe the happiest accident (no offense, Starbucks). So here’s my home edition—unfiltered chatter and all.
Why You Might Want to Make This
I make this when it’s So. Darn. Cold. outside, and I can’t possibly face the grocery store in three layers of winter gear. My partner will actually (bless them) get out the door early just to harass me for the first cup. And I swear, there’s something about the pecan-y, maple-y bits at the bottom that makes people swoon. (Also, I used to totally burn the syrup – so if yours turns out not-so-pretty at first, hi fellow human!)
Real Life Ingredients (Plus Some Hardcore Substituting)
- 1 cup oatmilk (but, like, whatever unsweetened oat, almond, or soy you have)
- 1 or 2 espresso shots (please, instant espresso totally works if that’s all you’ve got hiding at the back of the pantry)
- 2 tablespoons pecans, chopped (sometimes I swap in walnuts, and nobody even notices—my Gran thinks walnuts taste fancier anyway…)
- 1 tablespoon maple syrup (agave works; honey if you’re not strict vegan, but it’s not quite the same vibe)
- 1 tablespoon brown sugar (light or dark, all fine, or steal a sugar packet from your last coffee run, I won’t judge)
- 1/2 teaspoon vanilla extract (optional; I sometimes skip this when I’m out and nobody calls me on it)
- Pinch of cinnamon (my youngest insists on extra, but I like just a whisper)
- Ice (only if you’re feeling iced latte-y)
Here’s How I Make It (More or Less)
- Toast the Pecans: Toss your chopped pecans in a small skillet, dry, and toast on medium until they smell all warm and lovely (about 3-4 minutes?). Give ’em a shake, and try not to walk away and get distracted by the dog at this stage; they burn fast. (Here’s where I usually sneak a tiny nibble, quality control–obviously.)
- Make the Pecan Syrup: In that same pan, add maple syrup, brown sugar, and the vanilla (if using)—stir gently over low heat until the sugar’s melted and everything gets a bit bubbly and gooey. If it’s looking weird and grainy, just keep stirring (it always sorts itself out…eventually).
- Brew Espresso: However you like: fancy machine, Moka pot, or my actual usual—instant espresso and hot water. If you want to go full-on barista, check out NCA’s guide (external link) but honestly, it’s all good as long as it’s strong and hot.
- Froth the Oatmilk: Warm up your oatmilk (microwave or stovetop, nothing fancy) and froth the heck out of it. I use a tiny handheld frother that cost me five bucks, but you could also just shake it up in a jar if that’s more your speed. Or use a whisk—elbow grease FTW!
- Put It All Together: Pour the espresso into a big mug, spoon in most of that pecan-maple syrup (save a wee bit for topping if you want). Top with the hot frothy oatmilk, then garnish with the rest of your pecan mixture and a sprinkle of cinnamon. It’ll look a little wild, but trust the process.
- Optional Iced Version: Let your espresso chill a little, fill a glass with ice, pour espresso, cold oatmilk, then drizzle syrup and pecans on top. Bahamas-in-winter vibes.
Things I’ve Noticed Along the Way (aka Notes)
- Don’t panic if your syrup seizes up a bit, just add a teaspoon of hot water and coax it back (almost like magic, but less fancy)
- Sometimes I forget the vanilla and nobody notices; sometimes I double it and feel like a hero. Play around.
- Definitely let the pecans cool before using or the texture’s odd, but if you’re in a hurry—eh, it won’t ruin your day.
“Alright, but what else can I do?” (Variations)
- Swap the maple for a caramel sauce. It’s sweeter, but still pretty tasty if you accidentally run out (like I do after Saturday pancakes).
- Chocolate oatmilk instead of regular? Actually, I find it works better if you stick with original, but the kids love it.
- I once tried adding coconut milk—wouldn’t really recommend unless you’re really into coconut. It just takes over.
Equipment: Use What You’ve Got
I say a milk frother is handy, but if you don’t have one, honestly a little whisk or shaking in a jar will do the job. You could even just pour everything together and hope for the best (and sometimes it works just fine). If you’re curious about espresso makers, The Kitchn’s espresso machine guide is decent.
How to Store This (But Will You Even Need To?)
In the rare event there’s extra syrup (or if you double it on purpose), toss it in a jar and keep in the fridge for up to a week—though honestly, in my house it never lasts more than a day or two. I think it tastes better the next day anyway. The assembled drink though? Just make it fresh, every time, ’cause it loses its oomph in the fridge.
Best Ways To Serve (And My Family’s Odd Traditions)
Personally, I go for a big mug, feet up, and—little confession—a slice of leftover banana bread on the side. My sister dunks graham crackers in hers (she claims it’s a “secret hack” but, you know, now you know).
Pro Tips (from My Less-than-Perfect Kitchen)
- Once, I rushed the syrup and scorched it (smelled like burnt pancakes—don’t be me, take it slow!)
- Don’t skip the toasting—raw pecans just taste, well, flat
- Actually, if you use instant espresso, do a strong ratio—weak espresso + oatmilk is just sad, trust me.
FAQ: Friends and Family Text Me These All the Time
- Can I make this ahead? Sort of—the syrup, yes; just keep it in the fridge. The rest, nah. Fresh is best!
- Any way to make it less sweet? Just cut back on the sugar, or skip the maple—taste as you go. Or… maybe add a touch more coffee.
- I don’t have oatmilk, is that a problem? Not really! Use whatever you’ve got. Almond, soy, even regular milk—totally works. Just changes the vibe.
- How do I make it fancier? Top with whipped cream (dairy or coconut), and a bit more pecan crunch. Also, fancy mugs always make it feel special!
- Why is my syrup sticky and weird? It always is at first—it’ll loosen up with a little heat or hot water. Don’t sweat it; mine’s never been exactly the same twice.
- Wait, is this vegan? Only if you stick to oat/plant milk & maple, not honey or whipped cream—though honestly, it’s flexible.
Completely random fact: when I tried using cashews instead of pecans once, the squirrels outside had a field day with my leftovers. Apparently, they have good taste.
Ingredients
- 2 shots espresso or 1/2 cup strong brewed coffee
- 1 1/2 cups oatmilk
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup pecans, chopped
- 1 tablespoon maple syrup
- Pinch of cinnamon
- 1 tablespoon crushed pecan praline or candied pecans (for topping)
Instructions
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1Toast chopped pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside to cool.
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2In a small saucepan, combine oatmilk, brown sugar, maple syrup, vanilla extract, and a pinch of cinnamon. Heat gently until steaming but not boiling, stirring to dissolve the sugar.
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3Prepare espresso shots or brew strong coffee. Divide between two mugs.
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4Froth the warmed oatmilk mixture using a frother or whisk until foamy. Pour over the coffee in each mug.
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5Top each latte with toasted pecans and a sprinkle of crushed pecan praline or candied pecans. Serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210cal
Protein:
3 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
27 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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