There are a lot of lattes on the Starbucks menu. As of September 2026, there were a whopping 15 varieties to choose from — and that’s not including iced lattes or all the ways you can use different milks and syrups to customize a latte of your very own. Our intrepid writer tried them all over two very caffeinated days, and ranked every hot latte on the Starbucks menu to crown a surprising winner: The Pecan Crunch Latte.
星巴克菜單上的拿鐵款項相當多。截至2026年9月，共有多達15種之多，且這還不包括冰拿鐵，以及你可以用不同奶種和糖漿來客製化自製拿鐵的所有方式。我們的筆者在兩個充滿咖啡因的日子裡試過所有款式，並對星巴克每一款熱拿鐵進行排名，最終意外地將冠軍授予核桃脆拿鐵。
While our writer didn’t expect much (after all, the PSL tends to have a lock on cozy baking spice vibes), they were immediately impressed. “There was something so incredibly rich, nutty, and delicious about the pecan flavor in this latte,” they said. “Along with that nuttiness came just the right amount of sweetness, butteriness, and some spiced notes, too.” Some flavored lattes can taste incredibly sweet or artificial, but our writer found this nutty latte to be surprisingly balanced.
雖然筆者本來並不期待太多（畢竟南瓜香料拿鐵通常掌握著溫暖烘焙香料的氛圍），他們卻立刻留下深刻印象。 「這款拿鐵裡的核桃風味令人感到格外濃郁、堅果香與美味並存，」他們說。「除了堅果香，甜度、奶油感以及些許香料味也恰到好處。」有些調味拿鐵可能過於甜膩或人工感十足，但筆者發現這款帶堅果香的拿鐵竟然意外地平衡。
This fall flavor pairs Starbucks’ blonde espresso with a buttery, spiced pecan syrup and a sprinkle of pecan crunch topping on top of the airy latte foam. The pecan syrup and pecan crunch topping were first introduced in 2024. The topping doesn’t have pecan pieces in it, but it does have a crunchy bite thanks to the inclusion of rice hulls, which won’t dissolve when they hit steamed milk. Starbucks’ blonde espresso roast is lighter and brighter than the more bold Signature espresso. Using this roast gives the latte a more mild base that doesn’t overwhelm the pecan flavor.
這款秋季風味將星巴克的淡香烘焙濃縮咖啡與奶油感十足、香料味濃郁的核桃糖漿相搭配，並在鬆軟的拿鐵泡上灑上核桃脆片。核桃糖漿與核桃脆片於2024年首次推出。此脆片並未添加真正的核桃塊，但因加入米糠等，吃起來有脆口感，撞擊蒸奶時不易消散。淡香烘焙濃縮咖啡比起更濃郁的Signature濃縮咖啡烘焙更清亮。使用這種烘焙程度，能讓拿鐵的基底較為柔和，不會壓過核桃風味。
What do Starbucks fans think of the Pecan Crunch Latte?
Our writer isn’t the only one who loves the Pecan Crunch Latte. “It’s so much better than a PSL!” raves one Instagram reviewer. It may be the rich and nutty flavor of the syrup that has converted pumpkin spice fans, with a little more complexity than straight baking spices. “I love the pecan syrup. I’m so glad it’s back,” says a fan on Facebook.
不只筆者喜歡核桃脆拿鐵。一位 Instagram 的評論者大喊：「它比南瓜香料拿鐵好太多了！」或許是糖漿濃郁且堅果香讓原本偏好南瓜香料的人也願意嘗試，有著比單純烘焙香料更具層次的複雜感。「我愛核桃糖漿。我很高興它回歸。」一位在 Facebook 的粉絲說道。
While some Starbucks fans are raving about the new version of the Pecan Crunch Latte, others miss the original drink — the Pecan Crunch Oatmilk Latte that came out in 2024. “It literally tastes so different this year, even ordering it with oat milk. I used to be obsessed with it [and] now it’s really not great,” complained one Reddit user.
儘管有些星巴克粉絲對新版核桃脆拿鐵讚不絕口，也有人懷念2024年推出的原始飲品——核桃脆燕麥奶拿鐵。某位 Reddit 用戶抱怨道：「今年真的差很多，即便點燕麥奶也一樣。我曾經迷戀它，如今卻真的不太好。」
如果核桃脆拿鐵聽起來就是你心目中的完美咖啡訂單，別忘了搭配點心一起享用。或許可以試試剛上市的迷你派點心？這些兩口派有三種口味：蘋果碎派、核桃派與南瓜派。不妨全盤齊聚吃下一份迷你核桃派，或混搭一下，選擇南瓜派，一次嚐到所有典型秋季風味。秋季也是你唯一可以吃到南瓜奶油奶酪鬆餅的時候，柔嫩的南瓜麵包搭配酸甜的奶油奶酪餡，與核桃糖漿的樸實堅果香氣相得益彰。
