Maple brown sugar latte is an autumn coffee with two kinds of sweetness: maple syrup and brown sugar. A pinch of salt sharpens the flavour, and cool cinnamon cream on top contrasts with the hot coffee. It takes about 10 minutes and you do not need an espresso machine.

What a maple brown sugar latte is

It is a latte in which the coffee is sweetened and salted first and only then combined with milk. Brown sugar adds a light molasses note, maple syrup a caramel one. The salt is not there to make the coffee salty: in a small amount it softens bitterness and lifts the sweetness. Finally, the drink gets a cap of pourable cream with maple syrup and cinnamon.

Ingredients for 1 mug

Coffee

  • 30-40 ml strong moka pot coffee or a double espresso
  • 1 teaspoon maple syrup
  • 1 teaspoon brown sugar
  • a pinch of sea salt
  • 150-180 ml oat or dairy milk

Maple cream

  • 50 ml cream, 30% or 36% fat, well chilled
  • 1 teaspoon maple syrup
  • a pinch of ground cinnamon, plus a little for dusting
Latte in a yellow cup on an autumn café table
An autumn latte

Method, step by step

  1. Brew the coffee. While it is hot, add the brown sugar, a teaspoon of maple syrup and a pinch of salt, then mix with a handheld frother until the sugar has fully dissolved.
  2. Mix the cold cream with the second teaspoon of maple syrup and a pinch of cinnamon. Whip with the frother into a loose foam that can still be poured.
  3. Heat the milk and froth it into a smooth, fine foam.
  4. Pour the milk into a mug. Add the coffee slowly, in a thin stream down the side, so it forms a layer. Spoon the maple cream on top and dust it with a little cinnamon.

Tips

Coffee. A medium roast works best in a moka pot, ground finer than for filter but coarser than for espresso. A light roast will get lost under the sweetness in this drink.

Milk. Barista-style oat milk froths best of the plant milks and goes well with maple syrup. Dairy milk gives a thicker, creamier foam.

Cream. It has to come straight from the fridge, or it will not whip. If it turns into stiff whipped cream, add a spoonful of cold milk and stir briefly.

Sweetness. Two teaspoons of syrup and one of sugar make a clearly sweet drink. If you prefer less, start with half the sugar in the coffee and keep the syrup in the cream.

Iced version

Sweeten and salt the coffee as for the hot version, then let it cool. Fill a glass with ice, pour in cold milk, then the coffee, and top with the maple cinnamon cream.

Maple latte in Kołobrzeg

If you would rather not make it at home, a latte with maple syrup and cinnamon is on the autumn menu at Colbergcoffee on Dubois 21A this year, in two versions: Maple Latte with espresso and Maple Matcha. Read more about the new menu in our article Colbergcoffee launches its autumn menu.