Pecan Pie Latte Recipe: Toasted Pecan Syrup, Hot or Iced

Pecan pie is all about three flavors: toasted nuts, dark caramelized sugar and buttery, slightly salty custard. This pecan pie latte recipe puts all three in a mug. You make a quick syrup by simmering toasted pecans with brown sugar, maple syrup, a knob of butter and vanilla, stir it into espresso, and top with steamed milk and a crumble of graham cracker “crust.” It takes about 20 minutes the first time, and the syrup covers a week of lattes.

Below you will find the syrup, the latte, iced and dairy-free versions, a lower-sugar route, and a short, verified history of the pie that inspired it.

In this article

1. Toasted pecan pie syrup
2. Pecan pie latte recipe
3. Variations
4. Tips for the best flavor
5. A short history of pecan pie
6. FAQ

Step 1: Toasted pecan pie syrup

Makes about 1 cup (240 ml), enough for 8–10 lattes.

1. Toast the pecans in a dry pan over medium heat for 4–5 minutes, stirring, until fragrant and a shade darker. Chop roughly.
2. Simmer: add water, brown sugar and maple syrup to the pan, bring to a gentle simmer and stir until the sugar dissolves. Simmer 5 minutes.
3. Steep: remove from the heat, stir in butter, vanilla and salt, cover and steep for 15–20 minutes so the nuts infuse.
4. Strain through a fine sieve, pressing on the pecans. Save the candied nut pieces for topping oatmeal, yogurt or your latte.
5. Store in a jar in the fridge for up to about a week. Warm and shake before using if the butter firms up.

For more on the method behind flavored syrups, see our guide to homemade coffee syrups.

Step 2: Pecan pie latte recipe

Ingredients (1 latte, about 12 oz / 350 ml)

• 2 shots espresso, about 2 oz (60 ml), or ½ cup (120 ml) strong brewed coffee
• 1½–2 tbsp (22–30 ml) pecan pie syrup
• 8 oz (240 ml) whole milk or oat milk
• Topping: whipped cream, 1 tsp crushed graham cracker or shortbread, a few candied pecan pieces

Method

1. Brew the espresso into a large mug, or make strong coffee in a moka pot or AeroPress.
2. Stir in the syrup while the coffee is hot.
3. Steam or froth the milk to about 140–150°F (60–65°C) and pour it over the coffee.
4. Top with whipped cream, a sprinkle of graham crumbs for the “crust” and the candied pecans from the syrup.

Want a lighter topping? Our coffee whipped cream adds flavor with less sugar than store-bought cans.

Variations

Iced pecan pie latte

Stir 2 tbsp syrup into hot espresso, pour over a glass full of ice and top with 6 oz (180 ml) cold milk. Finish with cold foam made from 3 tbsp heavy cream, 2 tbsp milk and 1 tsp syrup, frothed until thick.

Pecan pie cold brew

Mix ¾ cup (180 ml) cold brew concentrate diluted to taste with 1 tbsp syrup and a splash of half-and-half over ice.

Bourbon-free “bourbon pecan” latte

Many pecan pies include a splash of bourbon. For the aroma without alcohol, brew the latte with a barrel-aged coffee instead of adding spirits.

Dairy-free

Use plant butter in the syrup (or skip it) and oat milk in the latte. Oat milk froths well and has a natural sweetness that suits brown sugar and nuts.

Lower-sugar

Brew a pecan pie flavored coffee, which gets its flavor from aroma rather than sugar, add frothed milk and just 1 teaspoon of syrup, or a few drops of maple. You keep the dessert taste with a fraction of the sugar.

Tips for the best flavor

A short history of pecan pie

Pecan pie is older than its most famous recipe. A Texas legislative resolution from 2013, which made pecan pie the official State Pie of Texas, traces the earliest known mention to February 1886, when the humor magazine Texas Siftings described it as “not only delicious.” In 1914 the Christian Science Monitor published a “Texas Pecan Pie” recipe with a custard-style filling.

The syrupy version most Americans know dates to around 1930. According to the same resolution, the wife of a Karo corn syrup executive combined the company’s syrup with pecans, and the recipe spread widely. By the 1940s pecan pie appeared in standard cookbooks such as The Joy of Cooking and The Fannie Farmer Cookbook. Texas has a strong claim on the nut, too: the pecan has been the state tree since 1919.

Today pecan pie is a fixture of American Thanksgiving tables. For more ideas on coffee for the holiday, see our Thanksgiving coffee pairing guide, or try our maple latte recipe for another fall favorite.

Best coffee for a pecan pie latte

Our Pecan Pie coffee is made for this drink: its flavor profile is roasted pecans, caramelized sugar and browned butter on single-origin specialty coffee, roasted to order and flavored by hand. Turtle adds chocolate and caramel with a hint of nut, and Whiskey Barrel Aged coffee, a Guatemala single origin rested 30 days in a bourbon barrel, brings oak, vanilla and caramel notes with no alcohol, perfect for the “bourbon pecan” twist. See more in our flavored coffee collection.

Pecan pie latte FAQ

What does a pecan pie latte taste like?

Like the pie: toasted pecans, brown sugar caramel and a buttery finish, softened by steamed milk. The graham topping adds a crust-like crunch.

Can I make pecan syrup without corn syrup?

Yes. This recipe uses maple syrup, which adds depth. Light corn syrup gives a more classic pie flavor if you prefer it.

How long does homemade pecan syrup last?

About a week in a sealed jar in the fridge, because it contains butter and nut oils. Without butter, it keeps a little longer.

Can I use pecan milk?

Yes. Pecan milk doubles the nut flavor, but it foams less than oat or dairy milk.

Is a pecan pie latte the same as a butter pecan latte?

They are close cousins. Butter pecan focuses on butter and nuts; pecan pie adds dark brown sugar, vanilla and a crust-like topping.

Sources

1. Texas Legislature, S.C.R. No. 12 (83rd Legislature), designating pecan pie as the official State Pie of Texas. capitol.texas.gov

Facts checked in October 2026.

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