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Maple Cinnamon Latte
Rachel Kim

Maple Cinnamon Latte

Pure maple syrup dissolves instantly, making this the quick seasonal latte when there is no syrup batch in the refrigerator. Cinnamon blooms in the hot espresso instead of floating dry on the milk. A little vanilla rounds its edges, and whole milk provides enough body for a coffee-shop texture.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 2 shots espresso or 1/3 cup strong coffee
  • 1 1/2 tbsp pure maple syrup
  • 1/8 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • 3/4 cup whole milk

Method
 

  1. Stir espresso, maple syrup, cinnamon and vanilla in a large mug.
  2. Heat the milk to 145 to 150°F without boiling.
  3. Froth briefly to create a thin glossy cap.
  4. Pour the milk into the maple coffee, spoon the foam on top and serve hot.