What is the difference between an Iced Pecan Sticky Bun Latte and an Iced Pecan Crunch Latte?

The Starbucks Iced Pecan Sticky Bun Latte starts with an Iced Pecan Crunch Latte but replaces the vanilla sweet cream cold foam with brown sugar cream cold foam. It also adds caramel drizzle and cinnamon dolce sprinkles while keeping the pecan crunch topping.

Can I make this iced pecan sticky bun latte less sweet?

Yes. This homemade version gets its sweetness from pecan syrup, brown sugar cold foam, caramel, and the toppings. You can start with a little less pecan syrup and adjust it to your taste. Keep in mind that reducing the syrup may also make the pecan flavor less noticeable.

Can I use oat milk instead of regular milk?

Yes. You can replace the 2% milk in the latte with cold oat milk. The brown sugar cold foam in this recipe still contains heavy cream and dairy milk, so swapping the latte milk alone won't make the entire drink dairy-free.

Starbucks Iced Pecan Sticky Bun Latte Copycat Recipe

Description

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

Ingredients

Scale

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

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

Prepare the 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.

Make the Brown Sugar Cold Foam

Dissolve the brown sugar in 1 teaspoon of hot water and let it cool.
Combine the cooled brown sugar mixture with the cold heavy whipping cream and milk.
Froth with a handheld milk frother until creamy, slightly thickened, and still pourable.

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 homemade pecan syrup into the espresso.
Add the ice to the glass, followed by the espresso mixture and ¾ cup of cold milk. Stir gently.
Pour the brown sugar cold foam over the latte.
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