• Add pecan syrup and espresso to a glass filled with ice.
• Add oat milk to glass. Stir if desired.
• Top drink with about ⅓ cup of nondairy vanilla cold foam. Sprinkle pecan crunch topping over cold foam.

Pecan Syrup

• In a saucepan over medium heat, add chopped pecans in a single layer to ensure even heating (note: you can toast nuts for pecan crunch topping here, too). Let nuts toast, while you stir or shake saucepan frequently to toast nuts without letting them burn. Toast for about 3-5 minutes, until nuts are darkening and are fragrant. If you're toasting pecan crunch topping nuts, too, be sure to remove ¼ cup of nuts and set aside to cool before next step.
• Add water and sugar to saucepan with nuts and bring mixture to a boil.
• Once boiling, lower heat and let simmer for about 10 minutes, until mixture has thickened a bit.
• Remove from heat and stir in salt if you used unsalted pecans. I recommend letting the syrup rest for about 30 minutes to let the pecan flavor continue to steep into the syrup. Then, strain the mixture into a bowl, leaving the nuts behind (I recommend saving them for snacking or topping ice cream with!).
• Keep mixture in bowl or transfer into a mason jar and place in fridge to cool completely. Syrup will continue to thicken as it cools.

Nondairy Vanilla Cold Foam

• Mix soy milk, oat milk, vanilla simple syrup, soy lecithin and soy protein isolate (if using) in a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you're not using right away, keep in an airtight container in the fridge (you can use this nondairy vanilla sweet cream in coffee/tea as is if you want).
• Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add the sweet cream and froth, mix, or blend until the mixture turns into a foam (I usually froth half of the batch at a time in my electric frother). Alternatively, you can shake the mixture in a mason jar until it's frothy.

Pecan Crunch Topping

• Toast pecans (you can either do this in saucepan with syrup nuts or in toaster oven or conventional oven at 350 degrees) until they're beginning to darken and get fragrant. Keep your eye on them as they can burn quickly. They'll likely take between 3-5 minutes in saucepan or toaster and 5-7 minutes in conventional oven at 350. Let cool.
• Add cooled pecans to a food processor or blender and blend and crush into coarse pieces (you can also put the pecans in a small bag and use a mallet or rolling pin to to crush them).
• Put crushed pecans in a bowl and mix together with granulated sugar. Mix in salt if pecans are unsalted. Store in an airtight container at room temperature.