Don't live near a Starbucks or just want to save yourself some money? Here's my homemade version of the Starbucks Pecan Praline Latte recipe.

So of course on my way to the feed store yesterday morning, I had to stop and try one of Starbucks' new holiday Chestnut Praline Lattes.

It was delicious. But between the $5 price tag, the 8 mile drive to the nearest Starbucks, and the reality that the Starbucks latte probably contains some ingredients I really don't want to know about, I decided to try making my own.

This recipe by The Happier Homemaker seemed pretty close, but doesn't involve any chestnuts (which I didn't have anyway).

This recipe from does include chestnuts, but roasting chestnuts and carmelizing pecans at 6 o'clock in the morning seemed a bit excessive, even to me!

So I took a look at what I had in the pantry and came up with my own version by combining these two recipes....and I have to say it's pretty darned close to the Starbucks version - and far less expensive with minimal effort.

So here goes...

(scroll down for the printable recipe card)

Starbucks-Inspired Pecan Praline Latte

Makes two 8-ounce coffees.

4 Tablespoons unsalted butter
3/4 cup dark brown sugar
Pinch of salt (just a tiny bit) 
1 Cup milk
3 cups strong black brewed coffee or espresso
1/2 cup heavy whipping cream
1/8 teaspoon sugar
1/4 cup pecans

Melt butter in a small saucepan over medium-low high heat. Add the 1/2 cup brown sugar and salt and whisk to combine.

Continue whisking and when bubbles form around the edges, slowly pour in the milk and bring to a simmer, continuing to whisk until more bubbles form around the edges.  Remove from heat.  

Fill each coffee mug halfway with the milk mixture, then fill to the top with the coffee.

For the topping, whip the heavy cream with the sugar until soft peaks form. Add a generous dollop of whipped cream to each mug. Rough chop the pecans with the 1/4 cup brown sugar in your coffee grinder and sprinkle on top.


©2014 by Fresh Eggs Daily, Inc. and updated in 2024 by Coop to Kitchen. All rights reserved.