Maple Pecan Latte (Iced or Hot!)
This copycat maple pecan latte is just like the Starbucks version, but you can make it at home! Serve it warm or iced and enjoy that cozy fall flavor anytime.
Why you’ll love this maple pecan latte recipe
- Saves you money: Those daily stops at Starbucks for a latte after school drop off start to add up quickly. Well, that’s where copycat Starbucks recipes come in! We’ve got recipes for Iced Pumpkin Spice Latte, Cinnamon Dolce Latte, Mocha Frappuccino, Mexican Mocha, and Iced Vanilla Latte, and today we’re sharing another perfect fall drink: the maple pecan latte.
- Fall vibes: This maple pecan latte is a maple latte with a pecan garnish and a hefty dose of cinnamon. Pair it with some butter pecan granola or pumpkin pecan pancakes for a cozy autumnal breakfast—the kind you enjoy on a brisk weekend morning while looking out the window at the changing leaves.
- Make it your own: Just like when you order a latte at Starbucks, you can make this maple pecan latte any way you like—with or without whipped cream, with dairy or non-dairy milk (if you’re aiming for non-dairy, try our coconut whipped cream), hot or iced. Cut the recipe in half if you’re just making one for yourself, or double or triple the recipe for a brunch party.
What you need
- Whole milk – Or any kind of milk you like in a latte – coconut, soy, almond, oat… there are so many choices!
- Strong brewed coffee – You could also make this with espresso but we aim to make our recipes very accessible even if you don’t have special equipment.
- Ground Cinnamon – This adds to the fall feel of this latte. You could also use pumpkin pie spice or apple pie spice.
- Maple extract – Using extract rather than syrup allows you to have maximum maple flavor without adding extra sugar.
- Ice – Use whatever type you enjoy. Cubes, crushed, nugget. Anything works!
- Whipped cream – Store-bought or homemade whipped cream. Try our cinnamon whipped cream for this maple pecan latte!
- Pecans – Chop them fairly small so they don’t sink to the bottom of the mug.
Maple Extract vs Maple Syrup
Maple extract is not the same as maple syrup. Extract has maple flavor without the sugar. It allows you to add lots of maple flavor to this latte without making it overly sweet. It’s also much more concentrated than maple syrup.
How to make it
Warm the milk. Set a small saucepan over medium-low heat. Combine the milk, cinnamon, and maple extract and warm the mixture until it’s heated through, stirring constantly. (Don’t let the milk come to a boil!) Set aside to cool slightly if using in an iced latte.
Add the coffee. Pour a cup of brewed coffee into 2 glasses or large latte mugs.
Add 1/2 cup of the milk mixture and stir to combine.
Finish. Top each maple pecan latte with whipped cream and chopped pecans.
How to make this maple pecan latte your own
Here are some ways to customize this copycat maple pecan latte recipe:
- Up the caffeine. If desired, you can use espresso instead of brewed coffee. You may need more of the milk mixture, depending on how you like your lattes.
- Make it vegan. Use coconut whipped cream for the topping and your favorite plant-based milk for the latte.
- Turn it into a frappuccino. Blend your lattes with a few ice cubes until the mixture is smooth and frothy.
Make Ahead, Storage, & Reheating
- Make Ahead: You can make both the coffee and the milk mixture for the maple pecan latte in advance and refrigerate them separately or together in a large jar, pitcher, or bottle. Shake them before serving to redistribute the cinnamon.
- Storage: Brewed coffee can last up to 2 weeks in the refrigerator, while the milk mixture should be used within 2 days. Once you combine the coffee with the milk, this should also be used within 2 days.
- Reheating: You can reheat your maple pecan latte in a small saucepan on the stovetop or in the microwave. Reheat until warm, but don’t boil it.
More cozy drink recipes
Get the Recipe: Maple Pecan Latte
- 1 cup whole milk
- 2 cups strong brewed coffee
- 1 teaspoon ground cinnamon
- 1 teaspoon maple extract
- whipped cream (for topping)
- pecans for garnish
- In a small saucepan, combine milk, cinnamon, and maple extract. Heat on medium/low heat until heated through, stirring continuously. Do not boil.
- For iced latte, remove from heat and allow to cool for 5-10 minutes.
- For iced latte, fill the cup with ice before continuing with the recipe.
- Pour 1 cup brewed coffee into glass then add 1⁄2 cup of the cinnamon maple mixture.
- Stir until combined. Repeat for the second latte.
- Top with whipped cream and chopped pecans. Enjoy!
- This recipe can be easily doubled or halved!
- You can substitute whole milk for almond milk, soy milk, coconut milk, or oat milk.
- When heating the milk mixture, make sure to stir well to dissolve the cinnamon as best as you can.
- If desired, you can use espresso instead of brewed coffee. You may need more of the milk mixture, depending on how you like your lattes.