Maple Latte Recipe

Brew two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew a very strong concentrated coffee: use 60 ml of hot water poured over 2 tablespoons of finely ground coffee or use 60 ml of strong French press concentrate. Keep coffee hot.

If using brewed coffee concentrate adjust volume so you have about 60 ml of strong coffee. Set aside.

Place the hot espresso (or strong coffee) in a heatproof cup or small pitcher. Add 2 tablespoons of pure maple syrup and 1 teaspoon vanilla extract (if using). Stir briskly until the maple syrup is fully dissolved and incorporated into the espresso.

Taste and adjust sweetness — add an extra 1/2 tablespoon maple syrup if you prefer sweeter.

Using an Espresso Machine Steam Wand

Pour 1 cup of cold milk into a metal frothing pitcher. Purge the steam wand, then submerge the tip just below the surface and introduce air for 5–8 seconds to create microfoam. Lower wand to heat milk to about 60–65°C (140–149°F) while creating velvety texture. Tap and swirl the pitcher to remove large bubbles.

Using a Stovetop or Microwave

Heat 1 cup of milk in a small saucepan until steaming but not boiling (about 60–65°C). Remove from heat. Use a handheld milk frother, immersion blender, or vigorous whisking to froth milk to creamy foam. Alternatively, pour hot milk into a jar, seal, and shake vigorously for 30–60 seconds, then remove lid and scoop froth.

If using plant milk (oat, almond), note that oat milk froths best; heat gently and avoid overheating which can break down foam.

Pour the maple-sweetened espresso into your serving cup (about 8–12 oz cup).

Slowly pour the steamed milk into the cup, holding back the foam with a spoon. Finish by spooning or pouring the milk foam on top to create a 1–2 cm foam layer.

Sprinkle 1/4 teaspoon ground cinnamon over the foam. Drizzle about 1 teaspoon of maple syrup in a spiral or zigzag over the foam for extra flavor and visual appeal. Garnish with a cinnamon stick if desired.

Serve immediately while hot. Stir before drinking if you prefer the maple fully mixed through the drink.

Store any leftover cold milk in the refrigerator and leftover brewed coffee in a sealed container for up to 24 hours; reheating will slightly change flavor.