Starbucks Iced Pecan Crunch Latte
This post may contain affiliate links. Read our disclosure policy
Looking for a new way to enjoy fall in a cup? The new Starbucks Iced Pecan Crunch Latte has exactly what you’re looking for! In this Starbucks copycat recipe, we’ll be making our very own pecan syrup and candied pecans for topping so that everything is homemade from start to finish! You also don’t need an espresso maker for this recipe!
I know the most iconic fall drink is the Pumpkin Spice Latte, but pecans are also a fall favourite! As of September 2024, Starbucks is celebrating pecan with the new Iced Pecan Crunch Latte! I jumped on a taste as soon as I could get my hands on it, and I was totally hooked! I loved the buttery pecan flavour paired with that velvety and smooth cold foam (I’m a HUGE cold foam lover), and the crunchy pecan topping really brings the drink together! Now, the drink is actually an oat milk latte by default, but if you’ve followed me for awhile, then you know I love my dairy milk, so this recipe will be made with whole milk, and that’s what I order at Starbucks!
Nothing is a more thoughtful gesture than preparing a wonderful cup of coffee for a loved one. If there’s a Starbucks lover in your life, then you should surprise them in the morning with this incredible Iced Pecan Crunch Latte as part of your Live to Cook one-month challenge! Everything here will be made from scratch and packed full of buttery pecan goodness! Get started on your cooking journey for free by signing up to my newsletter, plus you’ll get all of my latest recipes sent straight to your inbox!
To see the entire process from making your very own pecan syrup and incredible candied pecans for the topping, in addition to how to make a great latte without an espresso maker, then be sure to watch the video at the bottom of this post! I’ll also give a live taste test comparing the Starbucks version of the drink to the homemade recipe! I would really appreciate it if you could please subscribe to my YouTube channel if you’re not already, and don’t forget to press the bell button to be notified when all of my video recipes go live! Let’s get brewing!
What is a Pecan Crunch Latte?
To answer this, let’s see what the description for the Pecan Crunch Latte is, according to Starbucks’ official website:
Made with Starbucks Blonde® Espresso Roast and oat beverage. Nutty flavours of pecan, rich brown-buttery notes and holiday baking spices come together for a smooth and flavourful treat. Topped with nondairy vanilla cold foam and a crunchy pecan- flavoured sugar.
source: Starbucks.com
For a more granular definition, a latte is a coffee drink that contains 1/3 part espresso and 2/3 milk, with the addition of sweetener, if desired. You can enjoy hot or cold lattes, and in this case our latte will be cold because we will add ice cubes to cool down the hot espresso! For our Pecan Crunch Latte, the sweetener here is the Pecan Syrup that we’ll make from scratch. It’s paired with espresso and milk, and we’ve got an additional topping of vanilla cold foam.
The Pecan Crunch Latte is a new addition to Starbucks’ fall menu that launched in September 2024. At the time of writing this, the drink is only about a week old! The Pecan Crunch Latte launched about a month after the fall menu released - you know, with the Pumpkin Spice Latte and the apple crisp goodies. Pecans definitely have their place as part of fall goodness with its nuttiness and butteriness, as the drink describes!
What is in Starbucks iced Pecan Crunch Latte?
This is the ingredient list for the Starbucks drink:
OATMILK [OATMILK (WATER, OATS), CANOLA OIL, CONTAINS 2% OR LESS OF: DIPOTASSIUM PHOSPHATE, CALCIUM CARBONATE, TRICALCIUM PHOSPHATE, SEA SALT, DICALCIUM PHOSPHATE, RIBOFLAVIN, VITAMIN A, VITAMIN D2, VITAMIN B12], ICE, BREWED ESPRESSO, NONDAIRY SWEET CREAM COLD FOAM [WATER, SUGAR, CANOLA OIL, SOYMILK (WATER, SOYBEANS), SOY PROTEIN ISOLATE, SOY LECITHIN, OATMILK (WATER, OATS), DIPOTASSIUM PHOSPHATE, NATURAL FLAVOR, MONOPOTASSIUM PHOSPHATE, POTASSIUM HYDROXIDE, GUM ACACIA, SEA SALT, GELLAN GUM], PECAN SYRUP [SUGAR, WATER, NATURAL FLAVOR (PECAN), SALT, POTASSIUM SORBATE, CITRIC ACID], PECAN CRUNCH TOPPING [CANE SUGAR, NATURAL FLAVOR (PECAN), SALT, CORN PROTEIN GLAZE, FRUIT AND VEGETABLE JUICE FOR COLOR (CARROTS, APPLE), TURMERIC (FOR COLOR), RICE HULLS]
source: Starbucks.com
Yikes, that’s a fairly long one! I have tasted the drink pretty much the day it launched and I loved it! However, when you see this massive ingredient list with all sorts of “items,” it makes you think twice about consuming this daily! Of course a treat here and then is definitely not an issue, but for the sake of your health you may be better off with this made-from-scratch Iced Pecan Crunch Latte recipe!
Why You Need to Make this Iced Pecan Crunch Latte!
Cool & cozy: An iced latte with fall flavours is excellent to cool you down on those warmer days of fall, but it’s also awesome to have if you’re someone who just loves iced coffee!
Delicious: This Iced Pecan Crunch Latte is nothing short of flavourful! You’ll love the espresso combined with the buttery pecan goodness and a smooth and velvety cold foam.
Easy: It may seem like there are a lot of steps to making our Iced Pecan Crunch Latte. However, once you have your main elements ready - the candied pecans and the pecan syrup - then making the actual latte itself is very quick and easy to prepare! Furthermore, making the candied pecans and pecan syrup are not difficult either!
Natural ingredients: A treat every now and then can be enjoyed, but as we saw earlier, there are quite a lot of ingredients in the Starbucks drink. I mean, those preservatives do need to be added in order to be commercially sold, so it makes sense! However, if you’re someone who has a sensitive tummy or just wants to have less artificial stuff in their diet overall, then you’ll really appreciate knowing exactly what’s going into every single part of your delicious Iced Pecan Crunch Latte!
Budget-friendly: It’s sad to say that we’re in a time where prices are only going up from here. When I purchased the drink at Starbucks the day I made this video for the taste test comparison, I paid $7.29 CAD with the tax! That was for a grande! The total cost of all the ingredients in this drink would probably add up to a dollar - max! Plus, I had leftover candied pecans, plenty of pecan syrup leftover, and even some leftover cold foam!
Nutty and sweet: The Pecan Crunch Latte is easily one of my new favourite drinks at Starbucks! However my homemade version has a smooth, creamy and strong pecan flavour. Much more prominent that Starbucks.
What if My Pecan Syrup Separates?
This is completely normal and you can simply give the syrup a quick stir to bring the consistency back together.
How Can I Make Espresso at Home without an Espresso Maker?
Yes, certainly! I’ll be showing you exactly how to make strong “espresso-like coffee,” as I like to call it in this Iced Pecan Crunch Latte recipe. Coffee enthusiasts will definitely advocate for the fact that lattes are traditionally made with an espresso machine (if you do have one then no need to focus on this section!), what I’m a strong advocate for is not letting a missing piece of equipment stop you from making the food and drink you want to make!
Let’s go over the different options you have to making espresso-like coffee at home:
French press: Before getting my current coffee maker, I’ve used this tool for many of the coffee recipes on the blog. The rich flavour comes as a result of the time the coffee is steeping in the machine.
Ninja DualBrew Coffee Maker: This is the coffee maker I have. It has a setting for “specialty,” which gives you a concentrated 4-ounce serving. This is what I’ll be demonstrating in this recipe.
If nothing else, then you can use a standard coffee maker and choose a strong ground coffee. It will get the job done that’s suitable for this recipe!
How Can I Make Cold Foam at Home?
In the past I’ve actually used my KitchenAid stand mixer to make the cold foam. That’s a bit excessive, I know! However, it could be viable if you wanted to make a large batch of cold foam for whatever reason.
A better way to make a single serving of cold foam- which is what you need here! - is to just add the milk, heavy cream, and pecan syrup into a glass or mason jar. Then, use a milk frother to blend everything and aerate the mixture. It’s super simple to do and you can make cold foam at any time you want! Since it’s so quick and convenient to make, I recommend that you make your cold foam right before serving the drink so that it’s at its maximum fluffiness.
How Is The Taste of the STarbucks Drink Compared to Homemade?
The thing I always find with Starbucks drinks, no matter how delicious they are is it really tastes processed, very syrupy. And while I can enjoy the flavour from the processed syrups, it is a whole another experience to enjoy a drink prepared with homemade pecan syrup, candied pecans and fresh cold foam. I also found the pecan flavour to taste much fresher and prominent in the homemade version while the Starbucks one lacked this distinction. Perhaps if they had not run out of the candied pecan topping, I would have tasted more pecan, however the lack of pecan flavour in the syrup and the drink was noticeable.
Tools needed to make Iced Pecan Crunch Latte
Here’s what you’ll need to make the Pecan Syrup, candied pecans, and of course the Iced Pecan Crunch Latte itself.
Number 4 coffee cones (for my coffee machine)
Ingredients for Iced Pecan Crunch Latte
The full ingredient list and ingredient quantities can be found in the FULL PRINTABLE RECIPE CARD, which you can find by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button. You can also use the recipe card to scale the recipe based on how many Iced Pecan Crunch Lattes you want to make. By default, the recipe will yield 1 grande (16 fluid ounce) iced latte.
For the pecan syrup & candied pecans
Pecans: My grocery store already had chopped pecans, so this saved some time! I’m using a combination of whole pecans and the chopped pecans. As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, if you need recipe inspiration, then looking in your pantry can really spark some creativity! These pecans had been around or some time, and they definitely are a hit for fall. I didn’t have enough pecans for the recipe, but this was a great idea to use up those pecans that were jumping out of the pantry calling out to be used!
Water: Half cup is used to make the pecan syrup, and the remaining half cup is used to puree half of the candied pecans to add to the syrup.
Salt: If you’re using unsalted pecans, then add a touch of salt to bring out all the flavours.
For the Iced pecan crunch Latte
Pecan syrup: As described above.
Ice cubes: Add as desired.
Espresso or strong coffee: Whatever you have available to you! If you’re going to be using ground coffee, I recommend you double the amount of coffee compared to the amount of espresso you would use.
Water: Mandatory to brew your coffee or espresso.
Milk: A latte would not be a latte without milk! I’m using whole milk for the creamiest results. You want 2/3 milk for 1/3 part espresso.
Cold foam: This is going to be made with heavy cream, milk, and pecan syrup. You can add some extra vanilla extract if desired.
Candied pecans: As described above. This is acting as the “pecan crunch topping” you’ll find when ordering the drink in the Starbucks mobile app.
How to make a Better than Starbucks iced Pecan Crunch Latte
For the pecan syrup & candied pecans
Prepare the pecan syrup by adding the pecans to a saucepan and turn the heat to medium. Make sure to crush or chop the pecans into small pieces. Sauté for 4-5 minutes or until the pecans are fragrant and lightly roasted.
Add the water, brown sugar, cinnamon and salt. Mix well and bring to a simmer. Stir often and cook until the mixture has thickened slightly.
Strain the liquid from the pecan syrup using a sieve into a jar. Separate half of the pecans and place in the pitcher of a blender and add the remaining 1/2 Cup of water. Blend until completely smooth and mix it in with the syrup strained into the jar.
With the remaining pecans prepare the candied pecans. Return the pecans back to the saucepan to remove any remaining moisture and then transfer to a baking sheet lined with a parchment paper.
Bake for 5-8 minutes and allow the pecans to cool completely.
For the Iced pecan crunch Latte
Start preparing the espresso or espresso style coffee into a separate cup. Once the coffee is brewed, allow it to sit on the countertop for about 5 mins to cool it down slightly.
In the meanwhile, prepare the cold foam by combining milk, cream and pecan syrup in a separate cup or jar.
Then froth using a milk-frother until it is light and fluffy.
Add the pecan syrup to your serving cup.
Once the coffee has cooled slightly, pour it in to the cup with the pecan syrup, followed by the milk.
Pour in the milk foam, and then top with the candied pecans. Enjoy!
TIPS FOR a Pecan Crunch Latte with Maximum Crunch!
While you CAN use whatever coffee you have, the quality of your coffee will affect the overall flavour, so aim to use the best quality blonde or caramel coffee for this recipe.
The espresso or espresso-like coffee needs to be cooled slightly before making this iced drink. Avoid placing the coffee in the fridge to cool down since it will most likely affect the flavour, adding acidity due to oxidation and ruin the flavour expected from a strong espresso.
Make sure to use a high powered blender to get the smoothest texture while preparing the pecan syrup.
One of the best parts of this drink is the sweet and creamy pecan flavoured cold foam. Add pecan syrup and vanilla as you need to get the perfect flavour before adding to your drink.
Milk foam tends to separate when it sits still for some time, so to get the right consistency while pouring, stir or shake the milk foam to get the smoothest pour.
Treats to Enjoy with an Iced Pecan Crunch Latte
Do you want to enjoy your Iced Pecan Crunch Latte with breakfast? Here are some pairing suggestions:
How about some dessert to pair with your iced latte? I’ve got you covered!
Questions You May Have!
Can This Iced Pecan Crunch Latte be Dairy-Free?
Indeed you can! Actually, the original drink from Starbucks is actually made with oat milk in the latte and an oat milk-based cold foam. However, since I don’t like oat milk - or plant-based milks in general - I made this Iced Pecan Crunch Latte recipe with dairy milk! My recommendations for the best plant-based milks for a good latte would actually be coconut milk and soy milk because they are creamier and richer. However, if you really want to, you could certainly make your drink with almond milk. The problem with almost milk is that due to its low calorie content, your drink may not be so creamy. If you’re still insistent on making your pecan crunch latte with almond milk, then you can keep the drink entirely from scratch by using almond milk from my Homemade Almond Milk Recipe!
IS THERE CAFFEINE IN An Iced Pecan Crunch Latte?
According to Starbucks’ nutrition facts for the Iced Pecan Crunch Latte, there is approximately 170 mg of caffeine for a grande. I can’t really estimate how much caffeine is in my recipe, and this will really depend on the strength of your espresso or coffee that you use, so the variation is quite large. If you want to enjoy your Iced Pecan Crunch Latte in the evening or if you are sensitive to caffeine and what to skip it, you can prepare this recipe with decaf coffee.
How Can I Make this Iced Pecan crunch Latte Lighter?
If you want to make this Iced Pecan Crunch Latte lighter in calories, you can make the latte with a lower-calorie milk, either plant-based or with dairy. You can also lighten the drink by using less cold foam or by skipping it altogether. Furthermore, feel free to reduce the amount of pecan syrup you add to the latte. As you can reduce the number of pumps of syrup when you order at Starbucks, you most definitely have that freedom to reduce the number of tablespoons of the pecan syrup in your own kitchen!
Can I Make a Hot Pecan Crunch Latte?
At Starbucks, the Pecan Crunch Latte is available both iced and hot. If you want to make this drink hot, you can follow the steps of adding the syrup to the bottom of your cup, followed by your brewed coffee or espresso. Then, steam your milk and froth it, then add it over your espresso and syrup. There’s no need for cold foam with a hot drink since the cold foam will just melt pretty much instantly. However, I recommend topping with some Homemade Whipped Cream, which you can make in a stand mixer or using a whipped cream dispenser. Finally, add your candied pecans! Alternatively, you can add the candied pecans directly over the steamed milk if you don’t want the whipped cream.
Other Cold Coffee Recipes
Watch How to Make homemade starbucks Iced Pecan Crunch Latte here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Starbucks Iced Pecan Crunch Latte
Ingredients
- 1 Cup pecans, chopped or crushed into small pieces.
- 2/3 Cups brown sugar
- 1 Cup water
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 Cup heavy cream
- 1/4 Cup milk
- 2 Tbsp pecan syrup
- additional vanilla extract, if desired
Instructions
- Prepare the pecan syrup by adding the pecans to a saucepan and turn the heat to medium. Make sure to crush or chop the pecans into small pieces. Sauté for 4-5 minutes or until the pecans are fragrant and lightly roasted.
- Add the water, brown sugar, cinnamon and salt. Mix well and bring to a simmer. Stir often and cook until the mixture has thickened slightly.
- Strain the liquid from the pecan syrup using a sieve into a jar. Separate half of the pecans and place in the pitcher of a blender and add the remaining 1/2 Cup of water. Blend until completely smooth and mix it in with the syrup strained into the jar.
- With the remaining pecans prepare the candied pecans. Return the pecans back to the saucepan to remove any remaining moisture and then transfer to a baking sheet lined with a parchment paper. Bake for 5-8 minutes.
- Allow the pecans to cool completely.
- Add the pecan syrup to the serving cup and then start preparing the espresso or espresso style coffee into a separate cup. Once the coffee is brewed, allow it to sit on the countertop for about 5 mins to cool it down slightly.
- In the meanwhile, prepare the cold foam by combining milk, cream and pecan syrup in a cup or jar and then froth using a milk-frother until it is light and fluffy.
- Once the coffee has cooled slightly, pour it in to the cup with the pecan syrup, followed by the milk. Pour in the milk foam, and then top with the candied pecans. Enjoy!
Nutrition info is an estimate.
Follow me
Meet Anadi
Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
