Place saucepan over medium-low heat. Bring mixture to a gentle simmer, stirring occasionally until brown sugar is fully dissolved and the syrup slightly thickens, about 3–4 minutes. Do not boil vigorously.

Finish syrup

Remove from heat. Stir in 1/2 teaspoon vanilla extract and a pinch of fine sea salt. Let cool slightly. Transfer to a small jar. Syrup will thicken more as it cools. Yield: about 3/4 cup.

Coffee / Espresso

Brew espresso

Pull two shots of espresso (about 2 oz total) using your espresso machine. If you don't have an espresso machine, brew a strong 6–8 oz of coffee and use 2–3 oz of it for concentration.

Optional dilute

If you prefer a less intense coffee flavor for a larger cup, add up to 1 oz hot water to the espresso (Americano-style) before combining with milk.

Milk & Finish (Hot)

Steam or heat milk

For a hot latte: steam 1 cup milk to about 140–150°F (60–65°C) with enough microfoam for a silky texture. If you don't have a steamer, heat milk in a small saucepan over medium-low until steaming (do not boil), about 3–4 minutes, then froth with a handheld frother or whisk until slightly foamy.

Assemble (hot)

In a 12–oz cup, add 2–3 tablespoons of the prepared maple brown sugar syrup (adjust to taste). Pour the brewed espresso over the syrup and stir to dissolve. Gently pour the steamed milk over the espresso, holding back foam with a spoon; finish with foam on top.

Garnish

Lightly dust 1/4 teaspoon ground cinnamon over the foam and sprinkle 1/4 teaspoon brown sugar on top for added crunch. Serve immediately.

Milk & Finish (Iced)

Prepare glass

Fill a 12–oz glass with 1 cup of ice cubes.

Sweeten and combine

Add 2–3 tablespoons maple brown sugar syrup to the glass (adjust to taste). Pour the brewed espresso over the syrup and stir until combined. Add 1 cup cold milk and stir gently to combine. If you prefer more diluted drink, add a splash of cold water or more milk.

Garnish

Sprinkle 1/4 teaspoon ground cinnamon and 1/4 teaspoon brown sugar on top. Serve with a straw.