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Maple Syrup Latte with Whipped Cream Recipe
Brew a cozy maple syrup latte topped with whipped cream in minutes using espresso, steamed milk, and pure maple syrup. Step-by-step recipe.
A Warm Maple Latte with Whipped Cream is a café-style hot beverage that blends freshly brewed espresso with steamed milk and pure maple syrup, then crowns the mixture with a dollop of lightly sweetened whipped cream. The maple syrup provides a rich, caramel-like sweetness that complements the bold coffee base, while the airy topping adds a creamy finish often accented with a light dusting of cinnamon or a drizzle of extra syrup. Prepared with only a handful of staple ingredients—espresso, milk, maple syrup, and heavy cream—this latte is prized for its balance of comforting warmth and indulgent flavor. It is most commonly enjoyed on brisk mornings, as an afternoon pick-me-up, or as a simple dessert drink during the autumn and winter seasons.
Maple Syrup Latte with Whipped Cream Recipe
Skip the flavored-syrup bottle and make this latte cleaner: pure maple syrup dissolves instantly, so you get natural sweetness without additives or granulated sugar grit. The recipe also adapts well to dairy-free lifestyles—swap in oat milk and coconut whip for a plant-based version that’s still luxuriously frothy.
Prep Time
15 minutes
15 minutes
Cook Time
5 minutes
5 minutes
Total Time
20 minutes
20 minutes
Ingredients
Freshly brewed espresso – 2 shots (about 2 fl oz total)
- Whole milk – 1 cup
- Pure maple syrup – 2 tbsp
- Pure vanilla extract – ¼ tsp
- Sweetened whipped cream (for topping) – about 2 tbsp or to taste
- Optional/suggested additions: ground cinnamon – pinch; freshly grated nutmeg – pinch; extra drizzle of maple syrup for garnish
Method
Gather cold heavy cream, maple syrup, whole milk, freshly brewed espresso, vanilla extract, ground cinnamon or nutmeg, and a pinch of salt
- Chill a metal mixing bowl and whisk or beaters in the freezer for 10 minutes
- Pour the cold heavy cream into the chilled bowl
- Add a splash of vanilla extract and a small pinch of salt to the cream
- Whisk or beat the cream until soft peaks form and refrigerate until needed
- Heat whole milk in a small saucepan over medium-low heat until it is steaming but not boiling
- Stir maple syrup into the hot milk until fully dissolved, then remove the pan from the heat
- Froth the maple-sweetened milk with a handheld frother or vigorously whisk to create light foam
- Brew a fresh shot of espresso directly into a pre-warmed mug
- Slowly pour the hot maple milk over the espresso while holding back the foam with a spoon
- Spoon the milk foam on top of the latte to create a light layer
- Dollop or pipe the chilled whipped cream over the foam
- Drizzle a thin ribbon of maple syrup across the whipped cream for garnish
- Lightly dust the top with ground cinnamon or nutmeg if desired
- Serve the maple syrup latte immediately while hot
Nutrition (whole recipe)
Calories
275 kcal Protein
8 g Fat
9 g Carbs
39 g Fiber
0 g Sugar
37 g
275 kcal Protein
8 g Fat
9 g Carbs
39 g Fiber
0 g Sugar
37 g
Notes
For an extra-silky texture, heat the milk to 150 °F and give it a 15-second whirl with an immersion blender before combining with the espresso. Prefer a smoky edge? Swap half the maple syrup for maple-smoked sea salt caramel, then finish the whipped cream with a tiny pinch of that same salt to sharpen the flavors.
why this recipe
Indulging in a maple syrup latte with whipped cream is an effortless way to elevate your everyday coffee ritual into a cozy café-style treat, right at home. The mellow sweetness of real maple balances the rich espresso, while a quick froth of steamed milk envelops the drink in silky warmth, creating layers of comforting flavor without being cloying. Finished with a cloud of lightly sweetened whipped cream that melts into the cup, each sip delivers a gentle hint of caramelized woodsy notes unique to pure maple, making this latte far more memorable than any sugary chain-store version. In just minutes, you’ll have a mug that feels luxurious yet wholesome, the aroma alone promising a moment of calm indulgence—perfect for crisp mornings, slow weekends, or whenever you need a touch of sweetness to brighten the day.
FAQs
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Frequently Asked Questions
Can I make this Maple Latte without an espresso machine, and if so, what are the best alternatives?
Yes—simply replace the espresso with 2 oz of strong coffee concentrate made in a moka pot or an Aeropress (fine grind, short brew). If those aren’t available, use double-strength French-press coffee or dissolve 2 tsp high-quality instant espresso in 2 oz hot water, then proceed with the latte as written.
How can I adapt this Maple Latte with Whipped Cream for a dairy-free or vegan diet?
Simply trade the whole milk for a barista-style plant milk—oat, almond, or soy all steam and foam well—and use a coconut-cream–based or other non-dairy whipped topping instead of traditional whipped cream. Keep the maple syrup, espresso, and flavorings the same, and you’ll have a fully vegan latte with the same caramel-like sweetness and creamy texture.
Can I turn this maple latte into an iced version for warmer weather?
Yes. Stir the maple syrup into freshly pulled espresso while it’s still hot, let it cool briefly (or chill it), then pour over a tall glass of ice and top with cold milk or “cold-foam” frothed milk. Finish with whipped cream, a drizzle of maple syrup, and a pinch of cinnamon or nutmeg just as you would the hot version.