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A tall glass of maple iced latte with ice and gentle coffee swirls
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Maple Iced Latte Recipe

A simple iced latte with fresh espresso, cold whole milk, and pure maple syrup stirred into the coffee.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 glass
Calories: 169
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 fluid ounces freshly brewed espresso 59.2 g, about 1/4 cup
  • 3/4 cup whole milk 183 g, cold
  • 1 tablespoon pure maple syrup 20 g
  • 1 cup ice cubes or enough to fill the glass loosely

Equipment

  • 1 Espresso machine ready to use
  • 1 Tall serving glass at least 14-ounce capacity
  • 1 Spoon

Method
 

  1. Brew 2 fluid ounces of espresso according to your machine instructions. Stir in the maple syrup while the espresso is warm. The timing assumes a ready-to-use espresso machine; add any machine warm-up time needed.
  2. Add ice to a tall glass of at least 14-ounce capacity. Pour in the cold milk.
  3. Slowly pour the espresso-maple mixture over the milk and ice. Stir until evenly mixed and serve immediately.
  4. Refrigerate leftovers promptly and use within 24 hours for best quality; remove remaining ice if possible to limit dilution. Limit time out to 2 hours, or 1 hour above 90°F.

Video

Notes

Time assumes a ready-to-use espresso machine; warm-up varies. Nutrition is estimated for one glass with whole milk, using a generic USDA espresso record. Caffeine is not estimated because beans and preparation vary. Decaf still may contain caffeine.
Video credit: Rosemary Almaletti, The Hint of Rosemary, Maple Syrup Latte Recipe. The creator uses 1 1/2 cups milk, 1 tablespoon maple syrup, and 1 to 2 shots espresso. This version uses 3/4 cup whole milk and a measured 2 fluid ounces of espresso, and mixes the maple into warm espresso rather than the cold milk.