Iced Pecan Crunch Latte à la Anadi
Introduction:
Welcome to an inspired creation straight out of the cozy autumnal lineup from Starbucks — we're channeling those fall vibes with a homemade Iced Pecan Crunch Latte. Perfect for those lingering warm days that whisper the promise of crisp, cool evenings. Get ready to indulge in the rich, nutty flavors paired with the perfect kick of espresso. Let's brew some comfort with a recipe that captures the essence of fall in a glass!
Ingredients:
For the Pecan Syrup:
1 cup pecans, roughly chopped
1/2 cup water (for the syrup)
1/2 cup brown sugar
1 teaspoon cinnamon
A pinch of salt
1/2 cup water (for blending)
For the Candied Pecans:
1/2 of the pecans from the syrup preparation
Additional brown sugar as needed
For the Latte:
4 tablespoons homemade pecan syrup
2 shots espresso or 4 ounces strong brewed coffee
8 ounces whole milk or oat milk (for authentic replication)
Ice cubes
Candied pecans for garnish
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes (excluding cooling time)
Equipment:
High-powered blender
Pan
Parchment-lined baking sheet
Oven
Servings: 1
Instructions:
Preheat the oven
: Set your oven to 350°F (175°C) for the candied pecans.
Toast the pecans
: In a dry pan over medium heat, toast the pecans for 3-5 minutes until aromatic and slightly darker. Be careful not to burn them.
Make the pecan syrup
: Add half of the toasted pecans back into the pan with 1/2 cup water, brown sugar, cinnamon, and salt. Stir well and bring the mixture to a simmer. Continue stirring until the syrup thickens slightly.
Strain the syrup
: Strain the syrup to remove the solid bits, reserving both the liquid and the pecans separately.
Blend the pecans
: In a high-powered blender, combine the reserved toasted pecans with the remaining 1/2 cup of water. Blend until smooth.
Combine
: Mix the pecan puree back into the strained syrup. Let this cool completely, then refrigerate. Stir if it separates before use.
Candy the pecans
: Toss the remaining pecans with some brown sugar in the pan. Spread them on a parchment-lined baking sheet and bake for 5-7 minutes. Watch closely to avoid burning.
Cool the pecans
: Set aside the candied pecans to cool for garnish.
Prepare the espresso
: Brew 2 shots of espresso or 4 ounces of strong coffee. Allow it to cool to just above room temperature.
Assemble the latte
: In a serving glass filled with ice, add about 4 tablespoons of pecan syrup.
Add the espresso
: Pour in the cooled espresso or strong coffee.
Add the milk
: Maintain a 1:2 ratio of coffee to milk, pouring in the milk of your choice.
Stir and combine
: Gently stir the latte to combine all ingredients.
Garnish
: Top the latte with a handful of candied pecans for a crunchy, nutty finish.
Serve and enjoy
: Sip and enjoy the rich, smooth flavors reminiscent of a crisp fall day!
Cooking Tips:
Adjust the sweetness by adding more or less pecan syrup to suit your taste.
Substitute whole milk with oat milk for the original Starbucks experience.