To make a maple latte, stir 1 tablespoon of maple syrup into 2 shots of espresso, then top it with 3/4 cup of hot, frothy milk. No espresso machine? Use 1/2 cup of very strong coffee, heat the milk on the stove and froth it by hand.
Either way, it takes about 10 minutes. The syrup goes into the coffee, not the milk, because it stirs in easily while the coffee is hot.
What you need
- 2 shots espresso (about 2 ounces), or 1/2 cup very strong brewed coffee
- 1 tablespoon pure maple syrup, or to taste
- 3/4 cup milk, such as whole milk or oat milk
- Pinch of ground cinnamon, for the top (optional)
How to make it
- Make the coffee. Pull 2 shots of espresso into a large mug, or brew 1/2 cup of very strong coffee and pour it into the mug. Use a mug that holds at least 12 ounces for espresso, or 16 ounces for brewed coffee.
- Stir the maple syrup into the hot coffee.
- With an espresso machine, steam the milk with the steam wand until it's hot and glossy, with a thin layer of foam on top.
- Without a machine, heat the milk in a small saucepan over medium heat, stirring often, until it steams and small bubbles form around the edge, 3 to 4 minutes. Don't let it boil. Take the pan off the heat and froth the milk with a handheld frother or a whisk, or pump it in a French press, until foamy, about 30 seconds.
- Pour the milk into the coffee, holding back the foam with a spoon. Spoon the foam on top and add a pinch of cinnamon if you like.
No espresso machine?
You don't need one. For the coffee, a moka pot gets you closest to espresso. A French press, pour-over or drip machine works too if you brew it strong, with about twice the coffee you'd normally use. Regular-strength coffee gets lost under all that milk.
For the milk, a handheld frother is quick. A French press works well too: pour in the hot milk and pump the plunger up and down until it's foamy. A whisk does the job with a little more effort. You'll get less foam, but it's still a latte.
Which syrup to use
Amber is warm and smooth with caramel notes, and it settles right into a milky coffee. If you take your coffee strong and want the maple to come through, use Dark. It's deep and robust, so it can stand up to espresso. Whichever you pick, stir in pure maple syrup rather than pancake syrup.
Tips
- Start with 1 tablespoon. Taste, then add more a teaspoon at a time.
- Keep the milk below a boil. Boiling milk can scorch on the bottom of the pan or foam right over the top.
- Warm the mug. Fill it with hot water before you start, then pour it out just before the coffee goes in. Your latte stays hot longer.
- Make it iced. Stir the syrup into the hot espresso first so it mixes in. Then pour it over a glass of ice and top with cold milk.
- Add a topping. A spoonful of maple whipped cream melts slowly into the foam.
