The easiest specialty coffee drink there is, because pure maple syrup is already a syrup. No simple syrup to make, nothing artificial, and it dissolves the instant it hits hot espresso.
Ingredients
- 2 shots espresso (or 1/2 cup strong coffee)
- 1 1/2 tablespoons (3/4 oz) Skarda pure maple syrup, more to taste
- 8 to 10 oz milk, dairy or oat
- Optional: a pinch of cinnamon, or a few flakes of sea salt
Method
- Pull the espresso into your mug and stir the maple syrup in while it is hot.
- Steam or froth the milk. On the stove, heat it until it steams and whisk hard for thirty seconds.
- Pour the milk over the espresso, holding the foam back with a spoon, then spoon the foam on top.
- Finish with cinnamon or salt if you like. Salt sounds odd; try it once.
Iced
Stir the syrup into the hot espresso first so it dissolves, then pour over a glass of ice and top with cold milk. Maple in cold milk without that step sinks to the bottom.
Notes
- Grade A Amber Rich gives a clean maple note. If you have our Bourbon Barrel Aged syrup, use it here; the vanilla and oak in it were made for coffee.
- Cafe owners: a quart makes about 40 lattes at this ratio. See our wholesale page.