Maple Cinnamon Latte
This rich, comforting Maple Cinnamon Latte combines robust espresso with steamed milk infused with pure maple syrup and warming cinnamon for a coffeehouse-quality drink that’s perfect for cool mornings or afternoon pick-me-ups.
Ingredients
- 2 shots espresso or 1/2 cup strong brewed coffee
- 1 cup milk whole milk creates the richest texture, but any milk works
- 2 tablespoons pure maple syrup not pancake syrup
- 1/4 teaspoon ground cinnamon plus extra for garnish
- 1/8 teaspoon vanilla extract optional
- Whipped cream optional, for topping
- Cinnamon stick optional, for garnish
Instructions
- Prepare your espresso or coffee. Brew 2 shots of espresso or 1/2 cup of strong coffee using your preferred method. Set aside in your serving mug.
- Combine milk and flavorings. In a small saucepan, combine the milk, maple syrup, and ground cinnamon. Heat over medium-low heat, whisking occasionally to prevent scorching.
- Heat and froth the milk mixture. Continue heating until the milk is hot and steaming (about 150°F), but not boiling. If you have a milk frother, use it now; otherwise, vigorously whisk the milk until it becomes frothy.
- Add vanilla if using. Remove from heat and stir in the vanilla extract if desired.
- Assemble your latte. Pour the hot espresso or coffee into your mug if you haven’t already, then slowly add the maple-cinnamon milk mixture, holding back the foam with a spoon.
- Top with foam and garnish. Spoon the reserved foam onto the top of your latte. If desired, add a dollop of whipped cream, a sprinkle of cinnamon, and a cinnamon stick for garnish.
- Serve immediately while hot and enjoy your homemade coffeehouse-quality Maple Cinnamon Latte!
Notes
- For the richest maple flavor, use Grade A Dark or Grade B maple syrup.
- If you don’t have an espresso machine, use a moka pot, AeroPress, or simply brew double-strength coffee.
- For extra frothy milk without special equipment, transfer heated milk to a jar with a tight lid and shake vigorously (with a towel to protect your hands).
- To make ahead, mix the maple syrup and cinnamon in advance and store in the refrigerator for up to a week.
- For an iced version, let the espresso and milk mixture cool completely, then pour over ice.