Maple Latte (Hot or Iced)

A maple latte on sweater material with fall flowers and lights by it.

Turn your kitchen into your very own coffee shop with this homemade maple latte! Made with real maple syrup for a rich, decadent flavor, this fall latte comes together with just three ingredients, and you don't need any fancy equipment. In only minutes, you can have a delicious latte that tastes like it came from a barista.

Course Beverages

Cuisine American-Italian

Prep Time 5

Cook Time 5

Total Time 10

Servings drink

Calories 257kcal

Author Amanda McGrory-Dixon

Equipment

Small saucepan
Whisk
Latte mug

Ingredients

1 cup milk preferably whole milk
½ cup espresso substitute strong coffee if espresso isn't available
2 tablespoons real maple syrup
Whipped cream for garnish, optional
Pinch of ground cinnamon for garnish, optional

Instructions

Hot Maple Latte

In a small saucepan, heat the milk over medium heat. Do not boil.
Meanwhile, make the espresso and pour it along with the maple syrup into a large mug. Stir to combine.
When the milk steams and bubbles start to form, turn off the heat. Whisk until frothy. Pour over the espresso and maple syrup. Gently stir to combine. If desired, top with whipped cream and ground cinnamon. Enjoy!

Iced Maple Latte

Prepare the espresso and give it a few minutes to cool.
Fill a large glass with ice. Pour in the espresso and maple syrup and stir to combine.
Pour the milk in a large measuring cup and whisk until the milk turns frothy. Alternatively, you can add the milk to a mason jar, screw on the top and shake until the froth forms.
Pour the milk into the espresso mixture and gently stir to combine. Enjoy!

Video

Notes

If you don't have an espresso machine, you can substitute double-strength coffee or French press coffee, or you could use instant espresso.
If you have a milk frother tool or machine, you can use that instead of the stove-top method. The proportions for the latte are the same. This stove-top option just ensures everyone can enjoy their own homemade maple latte.
Be gentle as you pour the milk so that the liquid goes into the mug, and you'll be left with foam to pour on top.
Feel free to tweak this recipe to suite your taste. To me, the balance of espresso, milk and sweetener in this recipe isn't quite as sweet as a Starbucks latte. You can add another tablespoon or two of maple syrup if you prefer your latte on the sweeter side.
Want to make a spiced maple latte? Add a teeny-tiny pinch of ground cinnamon to the maple and espresso. A little bit goes a long way, so you don't need much -- I'm talking less than ⅛ teaspoon.
You can also turn this into a mocha-maple latte by adding 1-2 tablespoons of chocolate syrup to the milk when cold and stirring to combine. Then, proceed with the rest of the directions.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition