Homegrounds is reader-supported. When you buy via the links on our site, we may earn an affiliate commission at no cost to you. Learn more.

Home » Chestnut Praline Latte Recipe (Starbucks Copycat)

Chestnut Praline Latte Recipe (Starbucks Copycat)

Every year, people flock to pumpkin spice lattes and peppermint mochas. But we have a soft spot for one Starbucks drink, the chestnut praline latte.

Deep, complex, buttery, and creamy, it’s a hug in a cup with the bonus of caffeine. Keep reading for our own version of Starbucks chestnut praline latte recipe.

  • 75 ml roasted chestnut praline syrup
  • 2 shots espresso or strong coffee
  • ¾ cup whole milk
  • 2 teaspoons praline crumble, or to taste



5-10 minutes (assembly only)


600 ml

  • 6 raw chestnuts with shells
  • 1 tablespoon vanilla bean paste
  • 2 cups water
  • 1 cup dark brown sugar, packed
  • 1 cup granulated sugar
  • Medium saucepan
  • Food processor



15 minutes


475 ml

  • 225 g salted butter
  • 2 cups pecans, chopped
  • 1-¼ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1-¼ cup heavy cream
  • 2-¾ tablespoons water
  • Medium saucepan
  • Candy thermometer
  • Baking tray
  • Parchment paper



10 minutes


15 pralines

Starbucks Chestnut Praline Latte Recipe

A rich, creamy chestnut praline latte is one of the best Starbucks drinks on crisp, cool days.

While pumpkin cream cold brew, iced caramel macchiato, and toasted white chocolate mocha are go-tos for anyone with a sweet tooth, this Starbucks chestnut praline recipe is for those looking for a bit more depth. It marries the nutty sweetness of brown butter praline with roasted chestnuts for the complex flavours you want in a cafe-worthy coffee drink.

A Little History

In 2014, the Starbucks coffee company introduced the chestnut praline latte to bring customers a taste of Europe.

Amy Dilger, a pastry chef by training, sought to create a drink that would encapsulate the ambience of a European Christmas market. So she combined roasted chestnut syrup with the comforting flavours of dark sugar and spice (1).

The Homemade Version

We wanted to keep the same cosy spirit of the Christmas market alive while developing more depth. Cue the brown butter. Rich, nutty, and aromatic, it perfectly complements the nuttiness of the roasted chestnuts.

We sincerely hope you enjoy making this recipe as much as we loved developing it.

Chestnut praline latte

1. Roast Your Chestnuts

Preheat your air fryer or oven to 190°C.

Fill a medium saucepan halfway with water and bring to a gentle simmer on medium heat. Meanwhile, wash and dry your chestnuts. Make an “X” on the rounded side of each chestnut with a sharp paring knife, and soak in the hot water for 5 minutes.

Place 1 cup of water into the bottom of an air fryer or oven, followed by the chestnuts. Roast for 10 minutes or until the meat separates from the shell.

Pro Tip: To make this process easier, you can “roast” your chestnuts in the pressure cooker. Place your chestnuts into a pressure cooker with 2 cups of room-temperature water. Cook at high pressure for 9 minutes and allow the pressure to release naturally.

2. Make Chestnut Praline Syrup

 Let the chestnuts cool after roasting.

As they’re cooling, bring ½ cup granulated sugar, 1 cup of packed brown sugar, and 2 cups of room temperature water to simmer in the same saucepan. Stir until all the sugar has dissolved to make a simple syrup.

Peel and roughly chop the chestnuts and place them into a food processor with the simple syrup and 1 tablespoon of vanilla paste. Blend until smooth.

Pro Tip: Pass it through a fine mesh sieve or cheesecloth to make this syrup even smoother.

3. Make Your Praline Crumble

Chop 225 g of salted butter into even ½-inch slices and place into a small saucepan on medium heat. Stir until the butter darkens in colour and develops a nutty aroma.

Add 2-¾ tablespoons of room temperature water, 1-1/4 cups of brown sugar, ¼ cup of granulated sugar, and 1-¾ cups heavy cream to the brown butter. Stir until the sugars dissolve.

Add 2 cups of chopped pecans and continue stirring until the mixture thickens and reaches 115°C on a candy thermometer.

Remove from the heat, and keep stirring until the pecan mixture has completely thickened. Drop tablespoons of the mixture onto a baking tray lined with parchment paper. Let cool.

Pro Tip: For spiced pralines, add ¼ teaspoon each of traditional spices like ginger, cloves, or cinnamon into the cream mixture.

4. Pull Your Espresso Shots and Steam Your Milk

Pull two shots of espresso, or espresso-style brewed coffee, using either an espresso machine, Moka pot, or Aeropress.

Steam ¾ cups of whole milk with the espresso machine’s steam wand. Alternatively, froth the hot milk with a 1-litre French press.

Pro Tip: You don’t need a steam wand to make steamed milk for latte art. This video shows you how to do it with a French press.

5. Assemble Your Chestnut Praline Latte

Stir 75 ml of the chestnut syrup with the double espresso in a 600 ml latte glass. Add the steamed milk, and sprinkle with crumbled praline. More chestnut syrup drizzled on top is always a good idea!

Final Thoughts

At first glance, this chestnut praline latte looks simple. There are no obvious chocolate curls or sprinkles to draw the palate. But trust us, make this drink; it’ll probably become your holiday favourite this year.

Did you make this Starbucks chestnut praline latte? Drop us a comment below, and let us know how you liked it.


Yes, you can use nonfat milk in this recipe. However, since there is less fat, it will be a bit less creamy, and the milk will take longer to foam.

No, you don’t have to use pecans. Experiment with different nuts—like almonds or pistachios—and make this latte your own. Or if you want a creamy, nutty drink with more common ingredients, try making peanut butter coffee instead.

Yes, you can non-dairy ingredients for a vegan version of this recipe. For optimal texture and creaminess, we suggest using oat milk.

  1. Cue the Holiday Season! Introducing Starbucks Chestnut Praline Latte – Starbucks Stories. (2019). Starbucks Stories. https://stories.starbucks.com/stories/2014/starbucks-chestnut-praline-latte/
Iris M. Pang
One of my first childhood memories of coffee was in Montreal, Quebec. Every time my family and I walked through the mall, the aroma of fresh, brewed coffee and Belgian waffles permeated all the stores. Whatever that delicious smell was, I had to have it. And the rest is history. When I'm not writing or touring local coffee shops, you'll find me on social media, trying out different ethnic cuisine at local restaurants, and having deep discussions over coffee and pastries.

Leave a Comment