How to Make a Maple Latte (Hot or Iced Recipe)
Let’s just say, being from Canada, maple syrup isn’t just a kitchen staple, it’s kind of a personality trait.
We put it on pancakes, in sauces, even sneak it into cocktails. But I never thought of using it in coffee… until one lazy fall morning, I ran out of vanilla syrup.
So there I was, standing in my kitchen with a fresh shot of espresso and no clue what to sweeten it with. Out of curiosity (and a little desperation), I reached for the maple syrup.
What happened next?
Smooth, rich, slightly caramel-y magic. Honestly, that first sip had me wondering why this Maple Latte wasn’t already a thing in every coffee shop.
In this guide, I’ll show you how to make your maple latte, either hot or iced, including the ingredients you’ll need, easy step-by-step instructions, and a few flavor tips to make it your new go-to seasonal drink. So let’s start brewing!
What Is a Maple Latte?
A maple latte is exactly what it sounds like: a coffee drink made with espresso (or strong coffee), steamed milk, and a spoonful or two of pure maple syrup.
Not that fake pancake stuff. For this, you want real Grade A maple (I’ll mention a few brands later), preferably amber or dark for the best flavor.
In contrast to syrups that make things taste sugary, maple adds depth. It’s subtly sweet, but with a kind of toasty richness that lingers. But not only that, maple syrup also offers numerous health benefits. For instance:
| Benefit | Description |
|---|---|
| Rich in Antioxidants | Contains over 24 antioxidants like quebecol and benzoic acid that help combat oxidative stress. |
| Lower Glycemic Index | Has a GI of ~54 vs. 65 for white sugar, meaning it won’t spike blood sugar as quickly. |
| Source of Trace Minerals | Provides small amounts of manganese, zinc, calcium, and potassium for overall health support. |
| Immune System Support | Zinc and manganese contribute to better immune function, especially during colder seasons. |
| No Artificial Additives | A natural sweetener made from boiled-down sap—no chemicals, preservatives, or artificial flavors. |
How to Make a Hot Maple Latte (Recipe)
Equipment
- Espresso machine or coffee maker
- Milk frother, handheld whisk, or small blender
- Small saucepan (if heating milk manually)
- Measuring Spoons:
- A cozy mug
Ingredients
- 1–2 shots of espresso or ½ cup strong brewed coffee
- ¾ cup milk (whole milk for richness, oat milk for creaminess, almond milk if you’re going lighter)
- 1–2 tablespoons pure maple syrup (Grade A amber or dark for deeper flavor)
- ¼ tsp vanilla extract (Optional)
- Dash of cinnamon or nutmeg (Optional)
- Whipped cream for topping (Optional)
Instructions
- Step 1) Brew the Coffee: Pull 1–2 shots of espresso if you’ve got a machine. If not, brew about half a cup of strong coffee. You can also use a French press. For this, you want that bold base to balance out the sweetness of the maple.
- Step 2) Heat & Froth the Milk: In a small saucepan, heat your milk gently until it’s warm but not boiling. Next, stir in the maple syrup and any extras like vanilla or cinnamon right here (it blends better when warm). Then froth it up using a handheld frother, whisk, or small blender until it’s light and foamy.
- Step 3) Assemble Your Drink: Pour your espresso into a mug. Afterward, slowly add the maple-infused milk, holding back the foam with a spoon until the end, then topping it off with the foam. You can sprinkle a little cinnamon on top or add whipped cream if you’re feeling fancy.
Video
Notes
Pro Tip:
If you want a thicker texture like the ones you get in coffee shops, try using half-and-half instead of milk and heat it until it starts to steam (don’t let it boil). It froths up beautifully and makes the latte feel extra indulgent.How to Make an Iced Maple Latte?
So, if you prefer to drink your latte iced, there are a few changes you must make. Here are my recommendations:
Step 1 – Brew & Cool Your Coffee
Okay, first things first, don’t pour hot coffee over ice. I’ve done it before and it turns into a watered-down mess real fast. If you’re using espresso, pull 1–2 shots and let them cool for at least 5–10 minutes.
Cold brew works as well and saves time if you’ve got some ready in the fridge. I prefer cold brew for that smoother, less acidic flavor. But espresso gives a bolder contrast to the maple syrup.
Step 2 – Mix & Pour
Next, in a separate glass or shaker, stir your milk (I usually go with oat or whole milk) and pure maple syrup.
I do about 1–1½ tablespoons of syrup per cup, but adjust to your taste. If you like a good blend, shake it up with a few ice cubes before pouring. This helps everything mix evenly and gives the drink a nice chill.
Once your milk and syrup are ready, pour it over ice and then top with your cooled espresso or cold brew.
Step 3 – Customize
Now for the fun part. I love adding a little cold foam on top. For this, froth some extra milk (or use a store-bought version) and spoon it over. You can also go classic with whipped cream and a dusting of cinnamon or nutmeg.
Note: For a final touch… drizzle a bit of maple syrup on top. It not only looks café-level, but that sweet finish on the first sip? Absolutely delicious
Favorite Maple Syrups You Can Try
If you’re wondering which maple syrup to use in your latte, I’ve got you covered. Here are three standout picks that bring the right balance of sweetness, richness, and flavor.
Maple Grove Farms USDA Organic Grade A Maple Syrup
This one’s a budget-friendly gem and a favorite for several reasons: it has a golden color and a delicate maple flavor that doesn’t overpower your drink.
I find it works beautifully in lattes because it sweetens things enough without feeling heavy. It’s sweet but balanced, and the subtle flavor won’t clash with your espresso or milk. You’ll find it great if you like your maple notes light and smooth.
365 by Whole Foods Organic Amber Maple Syrup
This syrup’s got a nostalgic taste. Seriously, it reminds me of childhood pancake mornings. It’s light, sweet, and has a lovely golden hue that looks and tastes great stirred into a maple latte.
If you’re going for a simple, café-style drink at home, this is an easy win. It’s also a good middle ground: not too bold, not too faint.
Crown Maple Amber Color Rich Taste Organic Maple Syrup
If you want something a little fancy, Crown Maple is your guy. It’s got nutty, toasty, almost molasses-like notes that add real depth to your coffee.
I’ve used this when making lattes for guests because it’s richer and more complex, perfect if you want your drink to feel more “gourmet.”
Notes: Each one has its charm, so it kinda depends on the flavor profile you’re after. I keep at least two around, depending on my mood (and how strong I want that maple kick).
Maple Latte: Tips & Variations
Once you’ve mastered the classic maple latte, here are a few extra twists. Some are subtle, others are bold. But all add a fun spin to this drink.
1 – Add a Dash of Pumpkin Spice
If you’ve got chai spice (or even a splash of actual chai concentrate), it gives the maple latte more depth, especially if you’re craving something spiced but not overpowering.
Tip: Start with just a pinch. A little goes a long way, and you want the maple flavor to still shine through.
2 – Make It Vegan Using
Oat milk is the best option for a vegan maple latte because it’s creamy, steams well, and pairs nicely with maple syrup. You should try Barista-style oat milks like Oatly, Califia Farms, or Minor Figures, which work especially well.
Another option is almond milk. However, it’s a bit thinner, but still works if you add a splash of vanilla extract or maple butter to boost the flavor and richness.
For this, I suggest Califia Farms Almond Barista Blend or Elmhurst Unsweetened Almond Milk for better texture. You can also skip the whipped cream or use a dairy-free version if desired. The drink is still awesome without it.
3 – Gourmet Twist
This one was a happy experiment. I once stirred in a tiny bit of maple butter (yes, it’s a thing), and it gave the latte this extra smooth, almost caramelized finish.
A sprinkle of flaky sea salt on top also adds contrast. It pulls out the sweetness and adds a little café flair.
Pro tip: Don’t overdo the salt. Just a pinch on the foam or whipped cream makes it feel fancy without being salty.
Last Thoughts
What’s your favorite seasonal latte? Tried maple yet? Any personal tips you’d like to share? Drop them in the comments… and voilà!
