Coffee Recipes: Maple Cinnamon Latte
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)
- 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.
- 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.