Maple Latte (Hot or Iced)

Why You’ll Love This Recipe

I love how easy and versatile this latte is—it takes less than 10 minutes and needs only three simple ingredients. The maple syrup adds a naturally sweet, deep flavor that feels like fall in a cup, but I enjoy it year-round. It’s also a great alternative to flavored syrups, since it’s all natural. Plus, I can make it hot or iced depending on my mood, and it always tastes like something from a high-end café.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup milk (I prefer whole milk for a creamier texture)

• ½ cup espresso (or strong brewed coffee if I don’t have espresso)

• 2 tablespoons real maple syrup

• Whipped cream for garnish, optional

• Pinch of ground cinnamon for garnish, optional

Directions

For a Hot Maple Latte:

1. I heat the milk in a small saucepan over medium heat, making sure not to let it boil.

2. While it warms, I prepare my espresso and pour it into a mug with the maple syrup, stirring to combine.

3. Once the milk begins to steam and small bubbles form, I remove it from the heat and whisk until frothy.

4. I pour the milk over the espresso mixture, gently stir, and top with whipped cream and a sprinkle of cinnamon if I like.

For an Iced Maple Latte:

1. I brew the espresso and allow it to cool for a few minutes.

2. I fill a large glass with ice, pour in the espresso and maple syrup, and stir.

3. In a measuring cup, I whisk the milk until frothy—or shake it in a mason jar until foamy.

4. I pour the milk over the espresso and ice, stir gently, and sip away.

Servings and Timing

This recipe makes 1 serving and takes about 10 minutes total—5 minutes of prep and 5 minutes of cook time.

Variations

I like to customize my maple latte depending on my cravings. For a sweeter drink, I add an extra tablespoon or two of maple syrup. If I’m in the mood for something cozy and spiced, I stir in a pinch of ground cinnamon to the espresso and syrup. Sometimes I even turn it into a mocha-maple latte by mixing 1–2 tablespoons of chocolate syrup into the milk before adding it to the espresso.

Storage/Reheating

For a hot latte, if I have leftovers, I refrigerate it in a sealed container for up to 24 hours. When I’m ready to enjoy it again, I reheat it gently on the stove or in the microwave and whisk to restore the froth. Iced lattes are best made fresh, but I can refrigerate the espresso and maple mixture separately and combine it with milk and ice when ready to serve.

FAQs

Can I use non-dairy milk for this recipe?

Yes, I often make this with oat milk or almond milk. Both froth nicely and complement the maple flavor beautifully.

What kind of coffee works best if I don’t have espresso?

I use double-strength brewed coffee or French press coffee for a rich taste. Instant espresso powder also works in a pinch.

Can I make this latte ahead of time?

I prefer to make it fresh, but I can prep the espresso and maple syrup mixture in advance and store it in the fridge for up to a day.

How do I make it sweeter without overpowering the coffee flavor?

I simply add one extra tablespoon of maple syrup at a time and taste as I go until it’s just right for me.

Can I use flavored maple syrup?

Yes, I can, but I usually stick to pure maple syrup for the most authentic and rich flavor. Flavored syrups can change the balance of sweetness and aroma.

Conclusion

I love how this maple latte feels both indulgent and simple—it’s warm, naturally sweet, and barista-quality right from my kitchen. Whether I’m starting my morning with the hot version or cooling off with the iced one, it’s a cozy and delicious treat that’s always worth making.

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