For a few years now, I’ve consistently made my own lattes at home and while I’ve tried different recipes, fun syrups and combinations, I keep coming back to my Salted Maple americano/latte mash-up over and over and over again.
I also always treat myself when I end up at a coffee shop to something fun and unique since it’s harder to make at home, but I still prefer my Maple Salted situation time and time again.
So, the last time I made it, I measured it out (but I always eyeball it and recommend measuring with your heart) to share with you.
Lizzie’s Salted Maple Latte-ish
a double shot of espresso (I often do decaf or 1/2 caf, for many years now because I am sensitive to caffeine and it’s not worth it)
1 tablespoon + 1/2 tsp of pure maple syrup for later
a pinch of sea salt + a tiny dash for finishing
hot water if hot latte // cold if iced
milk of choice
a few shakes of cinnamon + a dash for finishing
I do half water and half milk in this, which is why I call it latte-ish, so if you prefer all milk or all water, that’s all you! So if you’re following my lead, think of your espresso as 1/3, water as 1/3 and milk as 1/3 as far as quantity goes! It was about 6 tablespoons of each when I measured for this post.
If iced: Stir together your espresso, 1 tbs maple syrup, sea salt, cinnamon until well combined. Pour over your ice. Add your cold water to fill 1/3 of your glass. If you want to cold foam your milk, add the last 1/2 tsp of syrup to that while it gets frothed up. Add to the top of your glass and sprinkle with that last little dash of salt on top. If you don’t want to do cold foam, top off with milk as is and drizzle with the remaining finishing salt and syrup.
If hot: Stir together your espresso, 1 tbs maple syrup, sea salt, cinnamon and water until well combined. Froth/warm your milk and add that last 1/2 tsp of syrup to it while it warms. Top your espresso and water with the foam, give it a good stir to incorporate the milk more into the rest (don’t worry, it’ll still be foamy on top) and top with that last little dash of salt on top.
Some love notes:
- In the summer I love to do it iced and I also love to replace the water with coconut water instead!
- I use whole milk. For many years I made my own cashew coconut milk with no additivesand it was fresh, creamy and delicious. I used the Almond Cow (linked here!!) and it was SO easy, I still love that machine so much but it’s whole milk all the way in my coffees. After some gut and health problems, I went to an integrative medicine doctor and based off of my labs and tests, it was best to avoid nuts for a while. The whole milk in my coffee was just so damn delicious, I never went back. Once my gut was healed and stress under control, I realized dairy, at least in that form, wasn’t a culprit anyways.
- You can ditch the salt, but if you’re hesitant I encourage you to at least try it mixed in first, maybe just not on top yet. It adds a depth of flavor and dimension to it.
- You can probably do a super similar set up with a strong cup of coffee, just play with the ratios and ditch the water so it doesn’t water it down.
No posts
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.