Maple Cinnamon Latte Recipe
Chilly fall temperatures are beginning to hit, and there’s no better way to warm up than with a cozy latte. Make the most of the crisp weather and fill your home with the aroma of cinnamon, maple syrup, and warm coffee. This maple latte recipe has all the autumn vibes, and since you probably already have the ingredients on hand, it makes a perfect impromptu fall pick-me-up.
Drinking Temperature
Served at 133°F (56°C)
Ingredients
- 2 oz espresso or 4 oz strongly brewed coffee or for an espresso alternative see below for tips
- 6-8 oz milk of choice
- 1 tsp - 1 Tbsp maple syrup, according to taste
- ¼ tsp vanilla extract
- Whipped cream for topping (optional)
- Cinnamon for sprinkling (optional)
Espresso Alternative
No espresso machine? Aeropress or Moka pot coffee make great, concentrated alternatives to espresso. You can also use your usual brewing method and just make an extra-strong batch.
Directions
- Brew espresso or coffee and pour into your Ember Mug², set at 133°F.
- Pour vanilla extract and maple syrup directly in coffee.
- Heat and froth milk, and pour over espresso.
- Top with whipped cream, if desired.
- Sprinkle a pinch of cinnamon on top of the foam or whipped cream.
A Note on Choosing Your Maple Syrup
We recommend opting for real maple syrup over maple-flavored pancake syrup for this recipe. You’ll get a much cleaner maple taste as opposed to the, well, “pancake-y” taste you’d get from artificial syrup. If you’re not sure what you have, just glance at the ingredients on the bottle. Pure maple syrup will only list maple syrup, while pancake syrup will usually list corn syrup, caramel coloring, and artificial maple flavor.
Even among pure maple syrups, there’s a distinction between a few different grades of syrup. Most will be labeled as “Dark Color, Robust Taste,” or “Amber Color, Richt Taste,” or “Golden Color, Delicate Taste.” In general, the darker the color, the stronger the taste of the maple syrup. We recommend dark or amber for this recipe so that the maple flavor can shine through the coffee. (But if golden is what you have on hand, go ahead and use it! The difference in taste will be subtle.)
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