Description
Delicious iced pecan oatmilk latte recipe perfect for vegan coffee lovers.
Ingredients
Scale
- 1 cup pecans, finely chopped (140g)
- 1/2 cup water, plus an additional 1/2 cup for blending (optional)
- 2/3 cup light brown sugar (160g)
- 1/4 tsp vanilla extract
- 1/4 tsp pecan flavoring or extract (optional)
- 1/8 tsp salt
- 3 tbsp extra creamy barista oat milk or coconut milk
- 1–2 tbsp soy milk
- 1/2 tbsp maple syrup or pecan syrup
- 1/2 tsp vanilla extract
- 1 double shot of fresh brewed blonde espresso
- 1/2–3/4 cup extra creamy oat milk
- 1–2 tbsp pecan syrup
- 1 cup ice cubes
- 1/8 tsp pecan extract (optional, to taste)
- 1 tbsp pecan crunch topping
- 1/4 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Prepare Your Ingredients: Start by lining up your chilled oat milk, pecan syrup, pecan extract, and ice. The silky oat milk should feel cool to the touch. Keep your pecan syrup handy for that nutty sweetness. A common mistake is not having everything within reach, which can slow you down when you are eager to enjoy your latte.
- Froth The Oat Milk: Froth your chilled oat milk until it is light and airy, which should take about 1 minute. You want it to look fluffy and feel dreamy when you whisk it. If the milk is not cold enough, it will not froth properly, so make sure it is well-chilled before starting.
- Mix Pecan Syrup: Pour a generous amount of pecan syrup into a glass, then add ice cubes to fill it up. You want to see the syrup artfully swirl with the ice, creating a pretty visual. A common mistake is adding syrup after the milk, which can lead to a layered drink instead of a well-mixed one.
- Add Oat Milk: Pour the frothed oat milk over the ice and syrup. Watch as the milk cascades and blends; all those lovely layers should look inviting. If you pour too fast, it may splash, so take it slow and steady.
- Finish with Pecan Extract: Top off your latte with a small drizzle of pecan extract for a final touch. Be careful not to overdo it; a little goes a long way in boosting flavor without overwhelming it.
- Serve & Enjoy: Give your drink a gentle stir before serving to mix the flavors together. You should see the creamy foam settle nicely on top. Take a moment to appreciate your creation before diving in.
Notes
- Storage Tips: Homemade sweet cream can be stored in an airtight container in the refrigerator for 3-4 days. Pecan syrup can be stored in a sterilized, airtight container in the fridge for 1-2 weeks.
- Expert Tips: If the pecan syrup is too thin, simmer it a bit longer on low heat until it reaches your desired thickness. When making the cold foam, using chilled milk and a dedicated frother can help achieve the best frothing results. If the latte does not taste sweet enough, mixing in extra pecan syrup can adjust the sweetness to your preference. For a more pronounced pecan flavor, consider adding a splash of pecan extract to the mix. If you are using ice cubes and they melt too quickly, chill all ingredients beforehand to maintain the drink’s coolness.
- Reheating Instructions: Not applicable.
- Serving Suggestions: Serve with a sprinkle of extra candied pecans on top. Pair with pumpkin bread or muffins for a cozy breakfast. Enjoy alongside a seasonal salad for a refreshing lunch.
- Recipe Variations: You can replace pecan syrup with maple syrup for a different flavor. Adding a pumpkin spice blend can transition to fall flavors. You may also use almond milk instead of oat milk for a nutty touch.
- Ingredient Notes: When selecting pecans, look for fresh, unsalted nuts to ensure the best flavor. For pecan syrup, consider making it at home for freshness, but store-bought can be a convenient alternative.
Nutrition
- Serving Size: 1 latte
- Calories: 300
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg