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.
Served at 133°F (56°C)
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.
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.)
Enjoy this simple recipe in your Ember Mug².