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Pecan Crunch Oatmilk Latte

Pecan Crunch Oatmilk Latte is made by warming oatmilk with pecan and brown sugar, then frothing until creamy. Bold espresso is poured over the top and finished with toasted chopped pecans for a crunchy, nutty bite.
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Prep Time 8 minutes
Cook Time 3 minutes
Total Time 11 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

espresso
  • 2 espresso
oatmilk
  • 1 cup oatmilk
pecan syrup or praline syrup
  • 2 tbsp pecan syrup or praline syrup
brown sugar
  • 1 tbsp brown sugar
toasted chopped pecans
  • 2 tbsp chopped toasted pecans Toast in a dry skillet for a few minutes, then cool before topping.
whipped cream (optional)
  • 1 Whipped cream (optional) Optional topping for extra creaminess.

Equipment

  • 1 small saucepan
  • 1 coffee frother

Method
 

Warm and sweeten the milk
  1. Warm the oatmilk with pecan syrup and brown sugar in a small saucepan over medium-low heat for 2–3 minutes, whisking to combine until steaming and lightly thickened.
Froth
  1. Froth the warm milk mixture using a frother, or whisk vigorously for 30–45 seconds, until it looks airy with small bubbles.
Build the latte
  1. Pour the frothed oatmilk into a mug, filling it about 3/4 full and holding back foam with a spoon if needed.
Add espresso
  1. Slowly pour the espresso shots over the top so they settle through the foam and swirl into the milk.
Finish
  1. Top with whipped cream if desired, then sprinkle with toasted chopped pecans so the crunchy bits sit on the surface.

Notes

For the crunch, toast the pecans in a dry skillet for a few minutes, then cool before sprinkling. Store leftovers in the refrigerator up to 24 hours; reheat gently and re-froth if needed (best quality when made fresh). Freezing is not recommended for the latte, but the pecan syrup can be frozen separately. Dietary swap: use sugar-free pecan/praline syrup and skip brown sugar for a lower-sugar version.