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Iced Pecan Crunch Oat Milk Latte

A delightful and creamy iced latte made with oat milk and pecan syrup, perfect for a refreshing and dairy-free coffee experience.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Beverage, Coffee
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cold foam
  • 2 tbsp barista-style oat milk Use high-quality barista-style oat milk for best results.
  • 1 tbsp soy milk (preferably barista blend) Barista blend soy milk froths better.
  • 1 tbsp vanilla syrup Adjust quantity to taste.
For the latte
  • 2 tbsp pecan syrup Add more for a sweeter drink if desired.
  • 2 oz brewed espresso Brew fresh for the best flavor.
  • ¾ cup oat milk Use a creamy oat milk for richness.
  • to taste optional Maple sugar chunks, crushed For topping, optional.

Method
 

Preparation
  1. Start by preparing the cold foam. In a small container, add 2 tbsp of barista-style oat milk, 1 tbsp of soy milk, and 1 tbsp of vanilla syrup. Use a milk frother to froth the mixture for at least 30 seconds until it doubles in size and becomes foamy. Set aside.
  2. Fill a tall glass with ice. Pour in the pecan syrup first to create a sweet base.
  3. Brew 2 oz of espresso and pour it over the ice and pecan syrup in the glass.
  4. Pour ¾ cup of oat milk over the espresso. Stir if desired.
  5. Top with the prepared cold foam and sprinkle crushed maple sugar on top if using.

Notes

Serve in a clear tall glass to showcase layers. Add toppings like cinnamon for enhanced flavor. Use larger ice cubes to keep the drink cold without diluting it too quickly. Pair with a light snack for best results.