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Ingredients
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Maple syrup base
Coffee & milk
For iced option
Method
Maple syrup base
Make maple syrup concentrate
Combine 2 tablespoons pure maple syrup and 2 tablespoons water in a small saucepan. Warm over medium-low heat, stirring until combined and just beginning to simmer, 2–3 minutes. Remove from heat, stir in 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon until dissolved. Let steep 1–2 minutes, then transfer to a small jar. This creates a spiced maple concentrate that blends easily into hot or cold milk.
Coffee & milk (hot)
Steam or heat milk
For a hot latte: pour 1 cup milk into a small saucepan and warm over medium heat until steaming but not boiling (about 2–4 minutes). Alternatively, steam milk with an espresso steam wand until velvety and slightly frothy (120–150°F / 49–66°C).
Combine and froth
Add the warmed maple concentrate (all) to two freshly brewed espresso shots (or 1/2 cup strong brewed coffee) in a mug. Pour the heated milk over the coffee while holding back foam with a spoon, then spoon the foam on top. If you prefer extra sweetness, stir in an additional 1–2 teaspoons maple syrup to taste.
Garnish and serve
Top with 2 tablespoons maple-flavored whipped cream if desired and a pinch of ground nutmeg or cinnamon. Serve immediately.
Coffee & milk (iced)
Assemble iced latte
Fill a tall glass with 1 cup ice cubes. Pour the warmed (cooled) maple concentrate over the ice, then add 2 shots espresso (or 1/2 cup strong coffee). Pour 1 cup cold milk over the coffee and stir briskly to combine. Taste and add additional maple syrup if you want it sweeter.