Butter Pecan Matcha Latte — the ultimate cozy twist on matcha. This latte combines my rich butter pecan syrup, creamy oat milk, a splash of hazelnut, and earthy matcha. Topped with fluffy vanilla cold foam and a sprinkle of candied pecans, every sip is nutty, sweet, and comforting. It’s truly the perfect fall drink.
Butter Pecan doesn’t get the shine it deserves and it’s upsetting me and my home girls. haha. t’s one of my all-time favorite flavors—perfect in the fall, but delicious year-round. So I’m on a mission to give it the hype it deserves, starting with this Butter Pecan Matcha Latte.
If you’ve never tried matcha because you’re worried about the taste this is another really good recipe to try. And the great thing about making it at home, you can adjust to your preference.
Why you’ll love this Butter Pecan Matcha Latte:
- Customizable: It’s the perfect sweet treat. If you prefer it not being too sweet, feel free to add less sweetener.
- Budget-friendly: Investing in good matcha pays off—you’ll save money and have endless options at home.
- Butter Pecan Goodness: If you love butter pecan ice cream, this will be your new favorite latte.. Your pockets will thank you (I know mine do!).
Ingredients for this Matcha Latte:
Here’s what you’ll need to bring this cozy latte together:
- Matcha Powder: Ceremonial grade. Here’s the one I currently use and love.
- Hot Water: between 160°F–175°F.
- Butter Pecan Syrup: this is optional. You can also use agave to sweeten
- Hazelnut Creamer: optional, but it adds another depth of flavor that compliments the pecans well.
- Milk: choose your milk of choice. I prefer oat milk. Chobani barista blend is my favorite.
- Ice: make it hot or cold. I prefer cold.
For the Cold Foam:
- Heavy cream (for thickness)
- Milk: or creamer
- Vanilla bean paste
- Sweetener (vanilla syrup, simple syrup, or agave all work)
shop my favorite coffee & matcha items!
Here, I’ve curated a list of coffee and matcha essentials that I used to achieve this Butter Pecan Matcha Latte SEE THEM HERE!
what to enjoy this matcha with?
Pair this latte with one of these cozy breakfasts or baked goods:
- Breakfast Fried Rice
- Easy Tomato Toast Recipe for a Fresh Spring Breakfast
- The Best Cinnamon Swirled Banana Nut Bread
- Breakfast Kolache Bombs
If you try my Butter Pecan Matcha Latte, I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Butter Pecan Matcha Latte
Equipment
- matcha making set
- frother
Ingredients
- 2 grams Matcha (2.5 tsp)
- 2 oz Hot water heated to about 175°F
- 2 tbsp butter pecan syrup use more if needed
- 3/4 cup oat milk
- ice
- candied pecans or chopped pecans for topping
Vanilla cold foam
- 3 tbsp heavy cream
- 2-3 tbsp milk
- 1 tbsp vanilla syrup, maple syrup or agave
- 1 tsp vanilla bean paste or extract optional
Instructions
- Soak matcha whisk in hot water 3-5 minutes before making to help soften the bristles.
- Sift matcha powder into a bowl. Pour in hot water and whisk for 1 minute.
- In your glass, add butter pecan syrup, ice, oat milk, more butter pecan syrup and a splash of hazelnut creamer if desired. Carefully pour over the matcha.
For the cold foam
- Combine heavy cream, milk or creamer and vanilla bean paste. Froth until thickens. Pour over the matcha then top with candied butter pecans and enjoy!
Notes
Did you make it?
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