Maple Pecan Iced Latte: The Fall Drink to Skip the Drive-Thru Line For

This maple pecan iced latte layers a double shot over cold milk, then tops it with billowy maple cold foam and a crunchy candied pecan crumble. It's the fall coffee shop drink you've been paying too much for, made better at home in about ten minutes.

Why We Love This Recipe

The brown butter in the cold foam is the move here. It adds a toasty, nutty depth that plain maple syrup can't touch on its own, and it turns a basic iced latte into something that tastes like it took way more effort than it did. The candied pecan crumble on top means you get a little crunch in every sip, not just at the end.

What You'll Need

• Ice
• 6 oz oat milk or whole milk
• 1 double shot espresso (about 2 oz), nutty or caramel-forward medium roast
• ¼ cup whole milk (for the maple cold foam)
• 2 tbsp heavy cream (for the maple cold foam)
• 1 tbsp maple syrup (for the maple cold foam)
• ½ tsp brown butter, cooled (for the maple cold foam)
• Rough-chopped pecans (for the candied pecan crumble)
• 1 tbsp sugar (for the candied pecan crumble)
• Pinch of salt (for the candied pecan crumble)
• Optional: maple syrup, for drizzling inside the glass
• Optional: cinnamon stick, for garnish

How to Make It

1. Drizzle first, if you're drizzling. Swirl a thin line of maple syrup down the inside of the glass before you add any ice. It sets up those pretty streaks you see in coffee shop cups.
2. Load up the ice and milk. Fill your glass with ice, then pour in the oat or whole milk until the glass is about three-quarters full.
3. Pull your shot. Pull a double shot of espresso using a nutty or caramel-leaning medium roast, it's going to play really well with the maple.
4. Pour and let it layer. Pour the espresso over the milk. It'll sink through and layer naturally, no stirring needed.
5. Froth the maple foam. Combine the whole milk, heavy cream, maple syrup, and cooled brown butter, then froth cold until it's thick and pourable but still holds a soft peak.
6. Pour it on slow. Pour the maple foam over the top of your drink slowly, and let it billow instead of sinking straight in.
7. Finish with crunch. Sprinkle on the candied pecan crumble, toasted pecans, sugar, and a pinch of salt in a dry pan until caramelized, or store-bought if you're short on time. Add a cinnamon stick if you're feeling it.

Pro Tips

• Toast your own pecans if you have five extra minutes. A dry pan with a little sugar and salt caramelizes fast, and it tastes noticeably fresher than the pre-candied bag. Just watch it closely, sugar goes from toasted to burnt in a hurry.
• Cold foam needs a real frother to hold its peak. We recommend the Breville Milk Cafe that makes it easy to get that thick, pourable texture without turning it into whipped cream.
• Brown butter can be made ahead. Brown a tablespoon or two of butter, let it cool completely, then keep it in the fridge so it's ready to spoon into your foam whenever the craving hits.
• Dial in your espresso roast. A nutty or caramel-forward medium roast plays best with maple, a dark roast can turn bitter and fight the sweetness instead of supporting it.

What Does It Taste Like?

The first sip is cold and smooth, milk and espresso doing their normal thing, and then the maple foam hits with a toasty, almost butterscotch sweetness from the brown butter. The pecan crumble adds a crunchy, caramelized bite that keeps showing up sip after sip instead of disappearing after the first taste. It's rich without being heavy, sweet without tipping into dessert territory, and it finishes warm and nutty even though the whole drink is ice cold.

Watch Us Make It

Your Turn

This one's easy to make your own, swap the pecans for walnuts, add a shot of vanilla, or skip the foam and just stir the maple syrup straight in if you're short on time. What's your go-to fall flavor combo in an iced latte?