Starbucks Iced Pecan Sticky Bun Latte (Copycat)

This Starbucks Iced Pecan Sticky Bun Latte copycat combines espresso, cold milk, and homemade pecan syrup with brown sugar cold foam, caramel, and a sprinkle of cinnamon sugar and pecan crunch. Inspired by the seasonal Starbucks drink, this homemade version includes simple steps for preparing each component and assembling your iced latte.

Ingredients You’ll Need

Here’s what you’ll need to make this Starbucks Iced Pecan Sticky Bun Latte copycat at home.

• Espresso: Two shots of blonde espresso provide the coffee base. Regular espresso also works.
• Milk: Cold 2% milk gives the latte a smooth, creamy texture. Oat milk is another option for the latte base.
• Homemade pecan syrup: Made with toasted pecans, sugar, water, and a pinch of salt for a nutty flavor.
• Brown sugar cold foam: A mixture of heavy whipping cream, milk, and light brown sugar creates the sweet, creamy topping.
• Caramel sauce: Adds a caramel finish that complements the pecan and brown sugar flavors.
• Pecan crunch topping: Finely chopped toasted pecans, sugar, and a little salt make a simple homemade crunchy topping.
• Cinnamon sugar: A mixture of ground cinnamon and sugar adds a warm, sweet finish.
• Ice: Keeps the latte cold and ready to serve.

How to Make a Starbucks Iced Pecan Sticky Bun Latte

1. Make the Pecan Syrup

Toast the chopped pecans in a dry saucepan over medium-low heat for 3–5 minutes, stirring often until fragrant. Add the sugar, water, and a pinch of salt. Stir until the sugar dissolves, then simmer gently for 7–10 minutes. Remove from the heat, let the pecans steep for 15 minutes, and strain through a fine-mesh strainer. Let the syrup cool completely.

2. Prepare the Sweet Toppings

Toast the pecans for the topping separately in a dry skillet until fragrant. Let them cool completely, then chop them very finely and combine with the sugar and salt. In another small bowl, mix the cinnamon and sugar. Set both toppings aside until ready to serve.

3. Make the Brown Sugar Cold Foam

Dissolve the brown sugar in a teaspoon of hot water and let it cool. Combine it with the cold heavy cream and milk in a small, deep container. Use a handheld milk frother until the mixture becomes light, creamy, and slightly thickened but still pourable.

4. Assemble the Iced Latte

Brew two shots of espresso and let them cool slightly. Drizzle the caramel sauce along the inside of a tall glass. Stir 1½ tablespoons of pecan syrup into the espresso.

Fill the glass with ice, pour in the sweetened espresso, and add ¾ cup of cold milk. Stir gently, then pour the brown sugar cold foam over the top. Finish with 1 teaspoon of pecan crunch and ¼ teaspoon of cinnamon sugar. Serve immediately.

Tips for the Best Iced Pecan Sticky Bun Latte

• Toast the pecans gently. Stir them frequently over medium-low heat until fragrant. Avoid overtoasting, which can give the homemade syrup a bitter flavor.
• Cool the syrup before using it. Strain out the pecans and let the syrup cool completely before adding it to your iced latte.
• Keep the cold foam ingredients chilled. Use cold heavy cream and milk, and make sure the dissolved brown sugar has cooled. Froth just until the mixture is creamy and thickened but still pourable.
• Adjust the sweetness to your taste. The pecan syrup, brown sugar cold foam, and caramel all add sweetness. Start with the recommended amounts, then adjust the pecan syrup in your next glass if needed.
• Add the toppings just before serving. Sprinkle the pecan crunch and cinnamon sugar over the cold foam at the end to help preserve their texture.

If you enjoy making Starbucks-inspired drinks at home, try our iced banana bread chai for another cold copycat topped with brown sugar cold foam.

Make-Ahead and Storage

You can prepare the pecan syrup and dry toppings ahead of time, then assemble your iced latte just before serving.

• Pecan syrup: Let the strained syrup cool promptly, then refrigerate it in a clean, airtight container. Use within 3–4 days as a cautious storage guideline.
• Pecan crunch topping: Store the completely cooled mixture in an airtight container in a cool, dry place to help keep it crunchy.
• Cinnamon sugar: Keep the mixture in a sealed container at room temperature, away from moisture.
• Brown sugar cold foam: Prepare it fresh for the best texture. Keep the cream and milk refrigerated until you’re ready to froth them.
• Caramel sauce: Follow the package’s storage instructions, or refrigerate homemade caramel in a covered container.

For the best results, assemble the latte right before drinking. The ice will gradually melt, and the cold foam and crunchy toppings will lose their texture if left sitting.

Frequently Asked Questions

Starbucks Iced Pecan Sticky Bun Latte (Copycat)

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• Author: Sophia
• Total Time: 1 h 15 min
• Yield: 1 iced latte 1x

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Description

Make a Starbucks-inspired iced pecan sticky bun latte with espresso, homemade pecan syrup, brown sugar cold foam, caramel, and crunchy toppings.

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Ingredients

Scale 1x2x3x

This recipe makes one iced latte, with extra homemade pecan syrup and dry toppings for additional drinks.

For the Iced Latte

• 2 shots blonde espresso (about 2 fl oz)

• ¾ cup cold 2% milk

• 1½ tablespoons homemade pecan syrup

• About ¾ cup ice cubes

• 1 teaspoon caramel sauce

• 1 batch brown sugar cold foam (recipe below)

• 1 teaspoon homemade pecan crunch topping

• ¼ teaspoon cinnamon sugar topping

For the Homemade Pecan Syrup

• ½ cup unsalted pecans, chopped

• ½ cup granulated sugar

• ½ cup water

• 1 small pinch fine salt

For the Brown Sugar Cold Foam

• 2 tablespoons cold heavy whipping cream

• 2 tablespoons cold 2% milk

• 2 teaspoons packed light brown sugar

• 1 teaspoon hot water

For the Homemade Pecan Crunch Topping

• 1 tablespoon toasted unsalted pecans, very finely chopped

• 1 tablespoon granulated sugar

• 1 small pinch fine salt

For the Cinnamon Sugar Topping

• 1 teaspoon granulated sugar

• ¼ teaspoon ground cinnamon

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Instructions

Make the Pecan Syrup

1. Place the chopped pecans in a dry saucepan over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant.

2. Add the sugar, water, and salt. Stir until the sugar dissolves, then simmer gently for 7–10 minutes.

3. Remove from the heat and let the pecans steep for 15 minutes.

4. Strain through a fine-mesh strainer and let the syrup cool completely.

Prepare the Toppings

5. Toast the pecans for the topping separately in a dry skillet until fragrant. Let them cool completely, then chop them very finely and combine with the sugar and salt.

6. In another small bowl, mix the cinnamon and sugar.

Make the Brown Sugar Cold Foam

7. Dissolve the brown sugar in 1 teaspoon of hot water and let it cool.

8. Combine the cooled brown sugar mixture with the cold heavy whipping cream and milk.

9. Froth with a handheld milk frother until creamy, slightly thickened, and still pourable.

Assemble the Iced Latte

10. Brew two shots of espresso and let them cool slightly.

11. Drizzle the caramel sauce along the inside of a tall glass.

12. Stir 1½ tablespoons of homemade pecan syrup into the espresso.

13. Add the ice to the glass, followed by the espresso mixture and ¾ cup of cold milk. Stir gently.

14. Pour the brown sugar cold foam over the latte.

15. Sprinkle with 1 teaspoon of pecan crunch and ¼ teaspoon of cinnamon sugar. Serve immediately.

Notes

Espresso: Blonde espresso is recommended, but regular espresso also works.
Milk: You can replace the 2% milk with oat milk. The brown sugar cold foam still contains dairy.
Sweetness: Adjust the pecan syrup to taste. Remember that the caramel, brown sugar cold foam, and toppings also add sweetness.
Pecan syrup: Toast the pecans gently to develop their flavor without burning them. Let the syrup cool completely before using.
Cold foam: Use cold heavy whipping cream and milk. Froth until creamy and slightly thickened but still pourable.
Make ahead: Prepare the pecan syrup and dry toppings in advance. Refrigerate the syrup in a clean, airtight container and use within 3–4 days as a cautious guideline, not a validated shelf life.
Leftovers: The syrup and dry topping recipes make more than needed for one latte. Store them separately.
Serving: Add the cold foam and crunchy toppings just before serving for the best texture.

• Prep Time: 60 min
• Cook Time: 15 min
• Category: Beverage
• Method: Stovetop
• Cuisine: American