Starbucks Pecan Crunch Oatmilk Latte

Prepare 2 shots of blonde espresso using Nespresso pods.

Make homemade pecan syrup with pecans, sugar, water, and salt (link to recipe provided).

Steam oat milk using a Ninja Lux Cafe machine.

Crush leftover pecans from the syrup by placing them in a Ziploc bag and smashing them with a rolling pin.

In a cup, add 1 tablespoon of pecan syrup.

Pour in the double shot of blonde espresso.

Add steamed oat milk to the cup.

Top with crushed candied pecans.

Taste test the hot latte and enjoy.

For the iced version, prepare 2 shots of blonde espresso again.

Add 1 tablespoon of pecan syrup to a cup.

Pour in oat milk and add ice, leaving room for cold foam.

In a separate cup, combine 1 tablespoon of vanilla syrup, 2 tablespoons of Barista style oat milk, and 3 tablespoons of soy milk for the cold foam.

Froth the cold foam mixture using a handheld milk frother until desired thickness is reached (20-30 seconds).

Pour the cold foam over the iced latte.

Top with crushed candied pecans and enjoy.

Equipment Needed

Spice Level:

Dietary

Allergens