Maple Latte with Maple Whipped Cream

Maple syrup is always a staple ingredient in my kitchen. I use it to top pancakes and waffles, but I also use it for other things, like making Maple Lattes. Maple syrup is a great sweetener for coffee drinks because it is very easy to incorporate into both hot and cold drinks, and the caramel notes that you get in maple syrup are also often found in coffee. This maple latte starts with espresso and maple syrup, is topped with hot milk and finished with a maple-kissed whipped cream that is good enough to eat on its own. If you don’t have espresso, you can use strong coffee and simply increase the ratio of coffee to milk to balance out the flavors a bit.

Different grades of maple syrup have different maple flavors. Lighter colored syrups, typically called Grade A or Light Amber, have a milder maple flavor than darker colored syrups, called Grade B or Medium/Dark Amber. You can use any type of maple syrup to make this drink, but you’ll get the best maple flavor with a darker colored syrup. I used Grade B for both the whipped cream and the latte. After adding your syrup, taste the coffee to ensure that it is as sweet as you want it to be, and if it needs a little extra maple flavor, just add in a little extra maple syrup.

Maple Latte with Maple Whipped Cream
2-oz espresso
2 tbsp maple syrup
8-oz hot or steamed milk

1/4 cup heavy whipping cream
2-3 tsp maple syrup

In a large mug, stir together espresso and maple syrup. Taste and add additional maple syrup, if needed. Top with hot milk.
In a small mixing bowl, combine whipping cream and maple syrup. Beat to soft peaks. Spoon whipped cream on top of the hot latte. Drizzle with additional maple syrup to serve, if desired.

Serves 1.