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Pecan Crunch Oatmilk Latte

Pecan Crunch Oatmilk Latte combines toasted pecan syrup, steamed oatmilk, and espresso for a nutty, café-style drink with foam on top. Finish it with a crunchy pecan topping for extra texture in every sip.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 espresso
  • 1 cup oatmilk
  • 3 tbsp pecan syrup or brown sugar syrup with a splash of maple
  • 2 tbsp crushed toasted pecans
  • 1 whipped cream, optional

Equipment

  • 1 sheet pan

Method
 

Brew & warm
  1. Brew 2 shots of espresso, then set aside immediately so it stays hot and aromatic.
  2. Heat 1 cup oatmilk in a small saucepan or microwave until warm (about 150°F/65°C), then froth using a handheld frother or whisk vigorously.
Assemble the latte
  1. Pour 3 tbsp pecan syrup into a mug so it coats the bottom for quick mixing.
  2. Add the brewed espresso and stir to combine with the syrup until the color looks uniform.
  3. Pour the frothed oatmilk over the espresso mixture to keep a creamy foam cap.
  4. Top with whipped cream if using, then sprinkle with 2 tbsp crushed toasted pecans before serving.

Notes

For the best crunch, toast the pecans briefly in a dry skillet until fragrant, then crush while warm. Store leftover latte covered in the fridge up to 24 hours (foam will settle); reheat gently and re-sprinkle pecans if you want renewed texture. Freezing is not recommended due to milk separation. Dietary swap: use dairy-free whipped cream to keep it fully plant-based.