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Butter Pecan Iced Latte Recipe

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3.9 from 13 reviews

A decadent Butter Pecan Iced Latte that combines rich espresso with a homemade buttery pecan syrup, topped with luscious cold foam made from cream and cream cheese, drizzled with sauce, and garnished with crunchy pecans. Perfect for a special coffee treat with a nutty twist.

Ingredients

Syrup Ingredients

  • ½ cup butter
  • 1 cup brown sugar
  • 1 cup water
  • ½ cup chopped pecans
  • 1 tsp vanilla extract
  • Pinch of salt

Latte Ingredients

  • 2 shots espresso (or ½ cup strong coffee)
  • 1 cup milk of choice
  • 2–3 tbsp butter pecan syrup (homemade)
  • Ice cubes as needed

Cold Foam Ingredients

  • ¼ cup heavy cream
  • 1 tbsp cream cheese
  • 1 tbsp brown sugar

Instructions

  1. Make syrup: In a small saucepan, combine the butter, 1 cup brown sugar, and water. Bring to a simmer over medium heat, stirring occasionally. Add the chopped pecans and continue to simmer for about 5-7 minutes until the mixture thickens slightly and the pecans are toasted. Remove from heat and stir in the vanilla extract and pinch of salt. Allow the syrup to cool completely before use.
  2. Prepare latte: In a glass, stir together the freshly brewed espresso or strong coffee with 2 to 3 tablespoons of the homemade butter pecan syrup. Add ice cubes to fill the glass and then pour in 1 cup of your choice of milk to top off the latte.
  3. Make cold foam: Using a whisk, hand mixer, or frother, whip together the heavy cream, cream cheese, and 1 tablespoon brown sugar until the mixture thickens and forms a smooth, creamy foam. This typically takes 2-3 minutes.
  4. Assemble the drink: Spoon the cold foam over the iced latte to create a luscious creamy topping. Drizzle some of the leftover butter pecan syrup on top of the foam and garnish with a few chopped pecans for added texture and flavor.

Notes

  • Use freshly brewed espresso for the best robust flavor; strong brewed coffee works well as an alternative.
  • Let the syrup cool completely before adding to the latte to avoid melting the ice too quickly.
  • Adjust sweetness by changing the amount of butter pecan syrup according to taste.
  • Cold foam can be prepared ahead and stored briefly in the refrigerator; re-whisk gently before topping the latte.
  • For a lighter option, substitute heavy cream with half-and-half or a milk alternative.
  • Ensure pecans are chopped evenly for consistent texture in the syrup and garnish.

Find it online: https://bitezly.com/butter-pecan-iced-latte-recipe/