Iced Pecan Latte

This homemade iced pecan latte is a clean, copycat version of the coffeehouse favorite—made with real toasted pecans, a simple pecan syrup, and a crunchy pecan topping from the syrup leftovers. Sweet, nutty, and refreshing, it’s a two-for-one recipe that gives you both syrup and garnish without waste.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

steeping time 20

Ingredients

Pecan Syrup

1 cup filtered water
1 cup pure cane sugar, brown sugar, maple syrup, or a combo
1 cup pecans, roughly chopped
1 tsp vanilla extract
pinch of kosher salt

Pecan Crunch

Strained pecans from syrup
Sprinkle of salt (optional: pinch cinnamon)

Instructions

Toast Pecans in Pan:
In a small saucepan, add chopped pecans over medium heat. Stir and toast 2–3 minutes until fragrant.
Make Syrup:
Add water and sugar(s) to the toasted pecans. Simmer 5 minutes. Remove from heat, cover, and steep 15–20 minutes.
Strain into a jar, pressing pecans gently. Stir in vanilla and salt. Chill.
Make Crunch:
Spread strained pecans on a parchment-lined sheet. Sprinkle with salt (and cinnamon, if desired).
Bake at 325°F for 8–12 minutes, stirring once, until glossy and crisp. Cool, store airtight up to 1 week.
Assemble Latte:
Stir espresso (or coffee) with syrup. Pour over ice in a tall glass. Add milk.
Top with pecan crunch and a sprinkle of cinnamon.

For Each Latte (16 oz glass)

Ice to fill glass
2 shots espresso (2 oz) or 1/2 cup strong coffee/cold brew
2–3 tbsp pecan syrup
6–8 oz milk of choice (whole, raw, or homemade nut milk)
Pecan crunch + cinnamon for topping

Optional Cold Foam

Froth ¼ cup cream + 2 tbsp milk with 1 tsp syrup and a pinch cinnamon. Spoon over latte; top with crunch.

Tried this recipe?Let us know how it was!