Restaurants›Basted Baker›Maple Latte Recipe

Maple Latte Recipe

Inspired by Basted Baker

Time10m

Serves1

Make Maple Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Espresso / Strong Coffee

2 shots espresso shots (strongly brewed coffee can be substituted)1/4 cup (60 ml) hot water (if using instant espresso or strong brewed coffee)

Maple Syrup Sweetener

2 tbs pure maple syrup (prefer Grade A, medium/dark for more flavor)1 tsp vanilla extract (optional, for depth)

Milk & Foam

1 cup whole milk (or substitute: oat, almond, or 2% milk)1/4 tsp ground cinnamon (optional, for dusting)

Garnish (optional)

1/4 tsp flaky sea salt (optional, tiny pinch)1 to taste cinnamon stick or grated nutmeg

Method

Espresso / Strong Coffee

Brew espresso

Brew two shots (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee or dissolve 2 teaspoons of instant espresso in 60 ml hot water.

Preheat cup

Pour a small amount of hot water into your serving cup to warm it, swish briefly, then discard the water before pouring in the espresso.

Maple Syrup Sweetener

Add 2 tablespoons of pure maple syrup into the hot espresso and stir until fully combined. If using vanilla extract, add 1 tsp now and stir. Taste and adjust: increase maple syrup by 0.5–1 tbs if you prefer sweeter.

Milk & Foam

Heat milk

Pour 1 cup of milk into a small saucepan and warm over medium-low heat until it reaches about 60–65°C (140–150°F). Do not boil. Alternatively, steam milk with an espresso machine steam wand to the same temperature.

Froth milk

Froth the warmed milk until microfoam forms. If using a steam wand, position just below the surface to create velvety foam. If you don't have a steam wand, froth using a handheld milk frother, French press (pump 20–30 times), or shake vigorously in a heatproof jar and then whirl in with an immersion blender for about 10–15 seconds.

Combine

Pour the maple-sweetened espresso into your warmed cup. Gently pour the steamed milk over the espresso, holding back the foam with a spoon, then spoon the foam on top to create a layered latte. Aim for roughly 1/3 espresso, 2/3 milk (including foam).

Finish

Lightly dust the foam with 1/4 tsp ground cinnamon. If desired, add a tiny pinch (about 1/4 tsp) of flaky sea salt to enhance the maple flavor or garnish with a cinnamon stick or a sprinkle of freshly grated nutmeg.