Copycat Starbucks Iced Pecan Crunch Latte
About 55mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 1
Copycat Starbucks Iced Pecan Crunch Latte
About 55mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 1
Directions
- 1Toast chopped pecans in a dry saucepan over medium heat until fragrant and slightly darker in color.
- 2Add brown sugar, regular sugar, and hot water to the saucepan. Scrape the bottom to incorporate, then reduce heat to low and simmer.
- 3Simmer the pecan syrup for 8 minutes, then remove from heat and let it steep for 15 minutes.
- 4Strain the syrup into a measuring cup, stir in vanilla extract and salt, then set aside to cool.
- 5Arrange the simmered pecans on a parchment-lined sheet, sprinkle with sugar, and bake at 325°F for 10 minutes until crispy.
- 6Dissolve instant blonde espresso in 2 ounces of hot water, add 1-2 tablespoons of pecan syrup, and mix well.
- 7Add 2% milk until the cup is 3/4 full.
- 8Combine vanilla syrup, milk, and heavy whipping cream in a jar and froth for 30 seconds.
- 9Fill the latte with ice, top with the cold foam, and garnish with crushed toasted pecans.
Ingredients
- 1/2 cup chopped pecans
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup hot water
- 1 tsp vanilla extract
- 1/4 tsp salt
- to taste granulated sugar (optional)
- 2 tsp blonde espresso
- 2 oz hot water
- 1-2 tbsp pecan syrup
- 3/4 cup 2% milk
- 1 tbsp vanilla syrup
- 2 tbsp milk
- 3 tbsp heavy whipping cream
- to taste ice
Equipment
saucepanspatulameasuring cupsstrainerbaking sheetparchment paperglassjarhandheld frother
Tips
- Use a skillet if a saucepan is unavailable.
- Use coarse sugar for the topping if you have it; granulated works as a substitute.
- Crush the toasted pecans finely for the topping using a food processor.
