Coffee Recipes: Maple Cinnamon Latte

in Coffee, Coffee Guide, recipe

The internet might kill me for saying this, but I think pumpkin spice lattes are overrated.

*waits for an impending riot and soul crushing debate.*

No? Okay. It’s just my opinion. I know there are thousands – millions! – of you out there who live for the pumpkin spice latte. I used to be one of you! Back when I was a young’un I lived for the day when they were announced back in stores at the beginning of fall. They are a classic symbol of autumn, and I was all over it.

Now, though, I find them overwhelmingly sweet, and I can’t stand whatever pumpkin flavouring they use. It doesn’t taste like pumpkin! It tastes like allspice, and lots of cinnamon and cloves, but definitely not pumpkin.

Maple Cinnamon Latte


  • ¾ cup milk*
  • ½ cup coffee (brewed as strong as you like)
  • 1 – 11/2 Tbsp maple syrup
  • ¼ tsp cinnamon, plus more for garnish
  • Cinnamon stick, for garnish (optional)


  1. Pour milk into Cauldryn and screw on the lid. Shake for 10-15 seconds until foam starts to form at the top. open lid and set Cauldryn Temperature to 165° or until milk is hot to the touch and foamy. Keep an eye on the milk as you heat it up  to keep it from bubbling.
  2. Pour hot coffee into a mug and stir in the maple syrup and cinnamon. Top with milk, spooning the foam onto the top. Sprinkle with cinnamon and serve with a cinnamon stick, if desired.

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