How To Make Maple Pecan Latte (Starbucks Copycat Recipe)
There’s something about autumn that always gets me excited… the colors, the cozy sweaters, and of course, the coffee. Every year, I use the season as an excuse to experiment with new drinks. With spices, maple, pecans — you name it, I’m in.
But this year, one drink in particular kept calling my name: the Maple Pecan Latte.
The only problem? My wallet said “no” before Starbucks even finished spelling my name on the cup. Well, let’s be honest as much as I love their version, it’s not exactly a budget-friendly habit. So, I decided to recreate it at home. And it turned out better than I was expecting!
In this guide, I’ll show you how to make your own Maple Pecan Latte using simple ingredients you probably already have. You don’t need an espresso machine (though it helps), and no fancy barista tricks required. Just grab your mug, it’s time to start brewing!
Why You’ll Love This Maple Pecan Latte
Maple Pecan Latte is rich, buttery, and has that roasted, nutty aroma that instantly warms up even the chilliest morning. The first time I made it, my kitchen smelled like pancakes mixed with the aroma of coffee and honestly, I wasn’t mad about it.
The flavor is a perfect mix of real maple syrup’s smooth, caramel-like sweetness and the warm, toasty depth of pecans.
What makes this recipe even better is that it’s easy to make at home. You don’t need barista gear. For this, you just need espresso (or a strong Moka pot, AeroPress coffee), milk, and a simple homemade syrup.
Want to lighten it up? I recommend trying oat milk for a creamy, nutty twist or going sugar-free with monk fruit syrup.
Maple Pecan Latte (Step-by-Step Recipe)
Equipment
- Small Saucepan:
- Fine Mesh Strainer:
- Espresso maker, French press, or Moka pot
- Milk Frother or Whisk:
- Measuring spoons and mug
Ingredients
- For the Maple Pecan Syrup:
- ½ cup pure maple syrup (not pancake syrup!)
- ¼ cup water
- 2 tablespoons brown sugar (optional, for extra depth)
- 2 tablespoons chopped pecans (or ½ teaspoon pecan extract)
- ½ teaspoon vanilla extract
- For the Latte:
- 1–2 shots espresso (or ½ cup strong brewed coffee)
- ¾ cup steamed milk (dairy or oat milk works beautifully)
- 2–3 tablespoons maple pecan syrup (homemade or store-bought)
- Whipped cream + crushed pecans for topping
- Optional: A pinch of cinnamon or nutmeg for extra fall warmth
Instructions
- Step 1) Make the Maple Pecan Syrup: In a small saucepan, combine maple syrup, water, brown sugar, and chopped pecans. Next, simmer over medium-low heat for 5–7 minutes, stirring occasionally.Your kitchen will smell like pancakes and roasted nuts. That’s when you know it’s ready. Then remove from heat, strain out the pecans, and stir in vanilla extract. You want to let it cool completely, then store it in a jar for up to 2 weeks.Optional: Add a pinch of cinnamon or nutmeg to the syrup for a spiced twist.
- Step 2) Brew Your Coffee or Espresso: Pull 1–2 espresso shots or brew ½ cup strong coffee. If you don’t own an espresso machine, use a French press or Moka pot. Both give you that deep, bold flavor that pairs perfectly with sweet maple syrup.
- Step 3) Steam or Froth the Milk: Heat your milk of choice to around 150°F (65°C). You want it hot but not boiling. Froth it for about 30 seconds using a handheld frother, whisk, or by shaking it in a sealed jar (yep, that trick actually works).
- Step 4) Assemble the Latte: Add 2–3 tablespoons of maple pecan syrup to your mug, then pour in your espresso and stir to mix. Next, slowly add the steamed milk, holding back the foam with a spoon until the end. Finally, spoon the foam on top.
- Step 5) Finish with Toppings: Top with whipped cream, crushed pecans, and a drizzle of maple syrup. For that true café-style finish, sprinkle a dash of cinnamon or nutmeg on top.
Video
Tips for the Best Maple Pecan Latte
After a few rounds of experimenting, I’ve figured out what makes this drink shine. So, here are a few tips:
1 – Use Real Maple Syrup
You’ll notice it right away, real maple syrup adds a smooth, rich sweetness that blends beautifully with the pecans, without that fake sugary aftertaste. I like using Anderson’s, Coombs Family Farms, or Kirkland Organic Maple Syrup.
All are easy to find at most supermarkets or online. I prefer Grade A dark or amber maple syrup because it has the strongest flavor.
2 – Toast Pecans Lightly
Toasting the pecans first (even 5 minutes at 350°F) deepens their natural nuttiness and gives the drink that warm and buttery aroma.
When I skip this step, the latte always ends up tasting a little flat. But when I take the extra minute to toast them, the syrup smells like roasted caramel and the flavor becomes much richer.
Pro tip: Toss the warm pecans straight into your syrup while they’re still fragrant. This helps them to infuse faster that way.
3 – Adjust Sweetness to Taste
Everyone is different here. Personally, I enjoy about 2 tablespoons of maple pecan syrup per latte. It’s enough for flavor without making the coffee too sugary.
But if you’ve got a sweet tooth, go ahead and add more. If you prefer your coffee on the less-sweet side, try using darker espresso beans or a medium roast. They naturally balance the syrup.
You can also use a pinch of sea salt to cut the sweetness and bring out that buttery pecan note even more.
4 -Use Oat Milk for Creaminess
If you haven’t tried this drink with oat milk yet, you’re missing out. It’s naturally sweet and nutty, which works great with maple and pecans.
I love Oatly Barista Edition or Califia Farms Oat Barista Blend. Both froth beautifully and give the latte that smooth texture.
Last Thoughts
And there you have it… a cozy, homemade Maple Pecan Latte that rivals Starbucks.
Once you make it yourself, you’ll see just how simple (and ridiculously delicious) homemade coffee can be. Now pair it with a crisp morning and a good playlist, and voilà! Pure fall perfection in a mug.
