I love that this latte is made with just a few ingredients, yet it delivers café-quality flavor in every sip. It’s naturally sweetened with real maple syrup, which means I’m skipping the refined sugars without sacrificing taste. Whether I’m sipping it warm by the window or pouring it over ice for a cool afternoon treat, this maple latte is always rich, smooth, and perfectly sweet. It’s also easy to customize—great with any milk and adjustable in sweetness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 to 3 tablespoons pure maple syrup (more or less, depending on how sweet I want it)
⅛ teaspoon maple extract (optional, for enhanced maple flavor)
8 to 12 ounces milk of choice
Directions
For a Hot Maple Latte:
In my favorite mug, I combine 1 to 3 tablespoons of maple syrup with 2 shots of hot espresso. I add a small dash of maple extract for a stronger maple taste and stir everything together.
Using a milk frother (or heating milk on the stovetop), I steam 8 to 12 ounces of milk until hot and frothy.
I pour the warm milk over the espresso and maple syrup mixture.
If I’m feeling fancy, I top it off with a maple leaf cookie as a sweet garnish.
For an Iced Maple Latte:
I combine the maple syrup and freshly brewed espresso in a tall glass, stirring until fully mixed. A little maple extract adds a nice flavor boost if I want it.
I add a generous amount of ice to the glass.
I pour my preferred milk over the ice and enjoy a refreshing, creamy drink.
Servings and timing
This recipe makes one latte and takes only about 3 minutes from start to finish. It’s easy to double or triple if I’m making drinks for more than one person.
Variations
I often swap regular milk for oat milk or almond milk—both pair beautifully with the maple.
For a maple vanilla twist, I add a splash of vanilla extract along with the maple.
A sprinkle of cinnamon or nutmeg on top gives a cozy fall vibe, especially for the hot version.
If I don’t have espresso, I use very strong brewed coffee and still get great results.
I sometimes turn this into a maple mocha by adding a teaspoon of cocoa powder or a small piece of melted chocolate.
Storage/Reheating
Since this latte is best enjoyed fresh, I usually make it to order. If I make a larger batch of the espresso and maple syrup mix, I store it in the fridge for up to 2 days and reheat it when ready. For the iced version, I keep everything chilled until I’m ready to pour it over ice. I don’t recommend reheating a fully made latte with milk already added, as it can separate or lose its texture.
FAQs
Can I make this without an espresso machine?
Yes, I often use strong brewed coffee or instant espresso when I don’t have access to an espresso maker. I just make sure the coffee is bold and rich for the best flavor.
Do I have to use maple extract?
Not at all. The maple syrup already gives plenty of flavor. I only use maple extract when I want a more intense maple taste.
What’s the best milk for a maple latte?
I use whole milk for a creamy texture, but oat milk is my favorite dairy-free alternative. It froths well and complements the maple flavor beautifully.
Can I make this drink ahead of time?
I like to mix the maple syrup and coffee together ahead and store it in the fridge for quick use later. I then just add fresh steamed or cold milk depending on how I want it served.
Is this latte really sweet?
It depends on how much maple syrup I use. I start with one tablespoon and adjust to taste. The flavor is naturally sweet but not overpowering unless I add more syrup.
Conclusion
This Maple Latte is my go-to comfort drink when I want something sweet, warm (or chilled), and easy to make. It’s smooth, flavorful, and totally satisfying without being too heavy. I love that I can control the sweetness and use whatever milk I have on hand. Whether it’s hot in my favorite mug or iced in a tall glass, this latte always hits the spot.
