Thank you to my friends at Pure Canadian Maple Syrup for sponsoring this post and the Maple Cinnamon Latte Recipe within it!
Matt and I were first introduced to the awesomeness that is pure maple syrup in coffee by my grad school friend Libby.
Ever since, our caffeine-related sweetener of choice has become pure maple syrup. I don’t sweeten my coffee that often, so it’s extra special and delicious when I do!
Maple syrup is perfect for hot drinks – already liquid so it dissolves quickly, and it has more nutrients (and flavor, in my opinion) than regular sugar. Maple syrup provides some iron, calcium, zinc, manganese and potassium – bonus! Just make sure you get the 100% pure variety, not the fake artificial syrups.
A couple tips: for drinks and pancakes, you’ll want to use Grade A syrup, either light or medium. One fun thing I learned through my partnership with Pure Canadian Maple Syrup is that maple syrup grades aren’t related to quality, but rather flavor/taste intensity! The Grade B/dark varieties are much stronger and better suited for baking vs. Grade A/light varieties, which are nice in drinks or as a topping. Also – apparently the color variation has to do with when the maple syrup sap was tapped! Sap tapped at the beginning of the harvest season is generally clearer and lighter in taste. As the season advances, maple syrup becomes darker and more caramelized in flavor. Cool!
Anyway! Since Valentine’s Day is coming up, I thought it would be fun to share Matt’s favorite maple cinnamon latte recipe. This would be a nice way to surprise someone special (significant other, family member, or friend!) on Saturday morning (or any weekend morning, really), don’t you think?
When I told Matt I was going to share this recipe on the blog, he gave me a stern lecture before leaving me to my own devices, as he’s usually the Maple Latte Master Creator (that’s an official title). “Be sure you add the maple syrup and cinnamon to the milk BEFORE frothing it,” he advised. “Not after!” Yes, sir!
That really is the trick here – we have an awesome milk foaming machine (the Nespresso Aeroccino Plus milk foamer) that I highly recommend, but if you don’t, a little whisk and a stovetop pan will do the job just as well. Or, simply put some milk (and the maple syrup and cinnamon) in a jar (make sure it’s only half full), seal it, shake vigorously until frothy, then microwave for 30 seconds!
Here’s the recipe. Enjoy it! 🙂
- 2 shots espresso (or 1/4 cup strong brewed coffee)
- 1 to 2 cups whole or 2% milk (depends how milky you like it)
- 1 shake cinnamon
- 1 teaspoon pure maple syrup
- Add espresso shots into a mug.
- Mix together milk, cinnamon, and pure maple syrup. Froth and warm milk mixture using a machine, or simply by placing it into a jar (make sure it’s only about half full), closing the lid, and shaking vigorously, then microwaving it for 30 seconds.
- Pour frothed/heated milk mixture into mug with espresso. Top with extra cinnamon and serve hot. Enjoy!
Have you ever used maple syrup to sweeten coffee?
- If not, try it!
- If you’re also a maple fan, here are a some other favorite recipes on my blog that are sweetened only with pure maple syrup: