Cinnamon Maple Latte Recipe with Easy Instructions
Cinnamon Maple Latte Recipe with Easy Instructions is your go-to guide for a cozy, fast latte you can make on busy mornings. You’ll get simple ingredients, clear measurements per cup, and easy steps for using espresso or strong coffee plus quick frothing tricks for perfect foam. Find a grocery checklist, step-by-step brewing and sweetening, iced variations that don’t water down, vegan swaps that still froth great, and smart tips for storage, reheating, and basic nutrition so your morning treat fits your day.
Key Takeaway
- Brew strong coffee or espresso for a bold base.
- Stir in maple syrup and a pinch of cinnamon.
- Warm and froth milk for a creamy texture.
- Taste and tweak sweetness and spice.
- Top with a cinnamon dusting and enjoy.
Quick Cinnamon Maple Latte Recipe with Easy Instructions for Busy Mornings
You can make a cozy, café-style latte in about five minutes. Use espresso or strong brewed coffee, real maple syrup, a pinch of cinnamon, and the milk you like best. This Cinnamon Maple Latte Recipe with Easy Instructions is built for speed without sacrificing flavor: brew, sweeten, froth, pour, finish.
Think of it as a tiny ritual—pull a shot or brew strong coffee, mix in maple and cinnamon, froth milk, pour, and sip.
What you need and how long it takes (about 5 minutes)
Ingredients: espresso or strong coffee, milk (dairy or plant), pure maple syrup, ground cinnamon, and a pinch of salt.
Tools: espresso machine or coffee maker, small pan or microwave, frother or jar, spoon. Prep time is under five minutes if you move quickly; clean-up is minimal.
| Item | Amount per serving | Notes |
|---|---|---|
| Espresso or strong coffee | 1 shot (30–45 ml) or 60–90 ml strong coffee | Freshly brewed is best |
| Milk | 150–200 ml | Any kind: whole, oat, almond |
| Pure maple syrup | 1 tbsp (adjust) | Real maple, not pancake syrup |
| Ground cinnamon | 1/4–1/2 tsp extra to dust | Adds warmth and aroma |
| Salt | tiny pinch | Brightens flavors |
Use pure maple syrup if you can. It blends better and gives deeper, natural sweetness than imitation syrups.
How you make a quick cinnamon maple latte with espresso or strong coffee
- Brew espresso or strong coffee (make coffee stronger than usual so it stands up to milk).
- Stir in maple syrup and a tiny pinch of salt while the coffee is hot. Add cinnamon to taste.
- Heat milk until steaming (not boiling) and froth.
- Pour coffee into your mug, tilt slightly, pour frothed milk over it, spoon foam on top, and dust with cinnamon.
Fast frothing and pouring tips
No frother? Fill a jar halfway with hot milk, screw the lid tight, and shake vigorously until frothy. For pouring, tilt the cup and pour slowly from low height for a smooth mix, then lift and finish with a gentle wiggle for a small design. Keep tools warm so milk stays hot.
Pro tip: For creamier mouthfeel, use half-and-half or full-fat oat milk. It froths nicely and tastes indulgent.
Simple Ingredients and Measurements for a Homemade Maple Cinnamon Latte
Start with real maple syrup, ground cinnamon, milk, and strong coffee or espresso. A little vanilla and a pinch of salt lift the flavors. Measure with simple cups and spoons; for an 8–12 oz cup you’ll generally use 1 tablespoon maple syrup and 1/4–1/2 teaspoon cinnamon. Follow the Cinnamon Maple Latte Recipe with Easy Instructions and tweak sweetness to your liking. If you want exact calorie counts and nutrient breakdowns, check Nutrition data for maple syrup and milk.
Think layers: syrup for sweetness, cinnamon for spice, coffee for bite, milk to soften. Keep measurements easy so you can make this by feel.
How much maple syrup, ground cinnamon, and milk you need per cup
For one 8–12 oz cup, start with 1 tablespoon (15 ml) pure maple syrup, 1/4–1/2 teaspoon ground cinnamon, and about 6–8 fl oz (180–240 ml) milk. Adjust to taste: add more maple for sweetness or a pinch more cinnamon for spice. Whole milk gives richness; plant milks will vary in texture and may need slight adjustments. For guidance on selecting true maple products, see Guidance on pure maple syrup standards.
| Ingredient | Amount per 8–12 oz cup | Notes |
|---|---|---|
| Pure maple syrup | 1 tbsp (15 ml) | Adjust ±1/2 tbsp |
| Ground cinnamon | 1/4–1/2 tsp | Add a tiny pinch more for stronger spice |
| Milk (whole/oat/almond) | 6–8 fl oz (180–240 ml) | Use less milk with double espresso |
Tip: Warm the syrup slightly before mixing so it blends smoothly with coffee.
Espresso or coffee ratio and the right milk volume for one serving
- Espresso: single shot (~30 ml) or double (~60 ml) works. For an 8–12 oz latte, a double shot gives a stronger coffee flavor.
- Brewed coffee: use 3/4 cup (180 ml) of strong brewed coffee and reduce milk slightly to retain body.
- Milk volume: for 8 oz cup aim for ~6 oz milk; for 12 oz use ~9 oz. Heat to 140–150°F (60–65°C) if possible.
Grocery checklist for your maple syrup latte recipe
Pure maple syrup, ground cinnamon, favorite milk (whole, oat, or almond), good coffee beans or espresso, optional vanilla extract and sea salt. A simple frother or a jar and whisk are enough.
Step-by-Step Cinnamon Maple Latte Method you can follow
Gather ingredients and tools before you start so you move through each step without backtracking. This Cinnamon Maple Latte Recipe with Easy Instructions can be made in under ten minutes — keep coffee hot and milk cold until combining.
Measure simply: 1 shot espresso or 3/4 cup strong coffee, 1 tbsp maple syrup (1–2 tbsp depending on sweetness), 1/4–1/2 tsp cinnamon, and about 3/4 cup milk. Tweak after the first sip.
| Ingredient | Amount (single serving) | Quick tip |
|---|---|---|
| Espresso / strong coffee | 1 shot / 3/4 cup | Brew fresh and hot |
| Maple syrup | 1–2 tbsp | Start with 1 tbsp, add if needed |
| Ground cinnamon | 1/4–1/2 tsp | Use fine grind for even flavor |
| Milk (any) | 3/4 cup | Cold milk froths better |
Finish by warming your cup briefly if you like; a warmed cup keeps the latte cozy longer.
Step-by-step: how you brew, sweeten, and combine
Brew espresso or strong coffee and pour into your warmed cup. Stir in maple syrup while hot so it dissolves evenly. Add cinnamon now for stronger spice or dust on top for a milder aroma. Pour frothed milk gently over a spoon or directly into the coffee for a layered look. Taste and adjust: add a little more maple if it’s too bitter.
Callout: Start with 1 tablespoon maple syrup and 1/4–1/2 teaspoon cinnamon. You can always add more, but you can’t take it out once mixed.
How you create foam and finish with a cinnamon sprinkle
Cold milk froths best. Use a frothing pitcher or jar. With a steam wand, position just below the surface, introduce air for 5–10 seconds, then heat until the pitcher is hot to touch. Aim for smooth microfoam, not big bubbles.
No frother? Shake milk in a jar 30–60 seconds, then microwave 20–30 seconds to stabilize foam. Spoon foam onto the latte and dust with cinnamon. A small swirl or latte-art heart makes it feel special.
Common mistakes to avoid
- Don’t pour boiling milk into coffee or add syrup to cold coffee—both mute aroma.
- Avoid big airy bubbles; they pop quickly.
- Don’t oversweeten on your first try; tweak gradually.
Iced Cinnamon Maple Latte and Cold Variations
You can make an iced cinnamon maple latte that tastes like autumn in a glass. Choose your base (cold brew or chilled espresso), your milk, and how bold you want cinnamon and maple. Small swaps—cold brew instead of espresso, oat milk instead of dairy—shift the vibe from bright to dessert-like.
Use concentrated coffee, a rounded splash of real maple, a pinch of cinnamon, and cold milk. Try brown-butter maple, maple-cinnamon syrup, or a dash of vanilla for variety. Use coffee ice cubes to prevent dilution.
Callout: Use real pure maple syrup—its complexity beats maple-flavored syrup and you need less.
Iced cinnamon maple latte: choose cold brew or chilled espresso for best flavor
| Base | Flavor profile | Best when |
|---|---|---|
| Cold brew | Smooth, low acidity, chocolatey | You want mellow, make-ahead drinks |
| Chilled espresso | Bright, bold, concentrated | You want fast, strong flavor |
For a practical overview of cold brew and how it influences iced lattes, see Cold brew and iced coffee methods.
Tip: For batches, cold brew is forgiving. For single cups, chilled espresso gives more control.
How you make an iced latte without diluting it
- Use coffee ice cubes made from leftover cold brew.
- Make a concentrated maple-cinnamon syrup (equal parts maple and hot water, stir in cinnamon), cool, and mix with chilled espresso or cold brew. Shake with ice and strain into a glass with coffee ice cubes.
Serving sizes and ice tips for iced cinnamon maple latte
Single serving suggestion: 6–8 oz concentrated coffee, 3–4 oz milk, 1-2 tsp maple syrup, pinch of cinnamon. Use clear large ice or coffee ice cubes to slow melting and serve in a tall glass for layered flavor. Keep a pitcher of cold brew in the fridge for quick refills.
Vegan Cinnamon Maple Latte Options and Milk Alternatives
Cinnamon Maple Latte Recipe with Easy Instructions works great with plant milks. Oat is cozy and creamy, soy gives body and foam, coconut and cashew add richness, almond keeps it light. Barista versions of plant milk foam best.
Match milk to your preference: oat for soft creaminess, soy for stable foam, coconut/cashew for dessert-like richness, almond for fewer calories. Start with 1–2 tbsp maple and 1/4–1/2 tsp cinnamon per 8–12 oz, then adjust. A pinch of flaky salt, a drop of vanilla, or dash of nutmeg lifts the cup. For details on nutrition and characteristics of different plant milks, check Choosing plant‑based milks for lattes.
“Maple and cinnamon in a mug feel like a cozy blanket on a rainy morning.”
Best plant milks for vegan cinnamon maple latte foam and taste
| Plant Milk | Foam Quality | Flavor Notes | Best Use |
|---|---|---|---|
| Oat (barista) | High | Naturally sweet, creamy | Everyday latte, good foam |
| Soy (barista) | High | Neutral, creamy | Strong foam, stable texture |
| Almond | Medium | Light, nutty | Lower calories, gentle sip |
| Coconut | Low–Medium | Rich, tropical | Dessert-like latte, warm gently |
| Cashew/Pea | Medium | Smooth, rich | Creaminess without dairy fat |
How you make a vegan cinnamon maple latte creamy without dairy
Use barista-style plant milk or add a cream booster: blend 2 tbsp soaked cashews or 1 tbsp canned coconut cream into milk before heating. A dash of neutral oil or soy lecithin can emulsify and give silkiness. Heat slowly—high heat can separate some milks. Froth with a hand frother, French press, or small blender. Froth plain milk first, then sweeten espresso to avoid clumping.
Tip: Chill milk before frothing and hold the frother at an angle to build microfoam.
Measuring and swapping ingredients
Baseline: 1 shot espresso (or 1/2 cup strong brewed), 8–10 oz plant milk, 1–2 tbsp maple syrup, 1/4–1/2 tsp cinnamon, pinch of salt. Swap: 2 tbsp cashew or coconut cream for extra richness; 1 tbsp maple 1 tsp vanilla for less sweetness; use 6 oz milk for a stronger coffee hit.
Storage, Reheating, and Nutrition for your Cinnamon Maple Latte Recipe with Easy Instructions
Cool the latte quickly and store in a clean airtight container in the fridge within an hour. Reheat gently in short microwave bursts or on the stove over low heat, stirring between rounds. Avoid boiling to prevent scalded-milk flavor.
Maple syrup adds calories (about 52 kcal per tablespoon), so small changes (half tablespoon vs. one) shift totals. Milk choice affects calories and mouthfeel—whole milk is richer, almond is lower, oat is creamier and often higher in calories than almond.
How you store leftover latte and safe reheating steps
Cool fast, store in a sealed glass jar, label with date, and keep in the coldest part of the fridge (not the door). Reheat to ~140–150°F (60–65°C) for best texture; for food-safety after long storage, heat briefly to 165°F (74°C) then cool slightly. Whisk after heating to revive foam. For official guidance on fridge times, labeling, and safe reheating, refer to Safe storage and reheating temperatures.
Quick tip: If the latte smells sour or tastes off, dump it.
Nutrition basics: calories from maple syrup and milk choices
- Maple syrup: ~52 calories per tablespoon.
- Cut syrup in half to save ~26 calories.
- Whole milk and creamy plant milks increase calories; unsweetened almond is lower.
Labeling, fridge times, and reheating temperatures
| Item | Label suggestion | Max fridge time | Reheat temp (drink) | Reheat temp (safety) |
|---|---|---|---|---|
| Cinnamon Maple Latte | “Latte — YYYY-MM-DD” | 48 hours | 140–150°F (60–65°C) | 165°F (74°C) |
Don’t freeze milk-based lattes—the texture will change and separate.
Quick Recipe (Cinnamon Maple Latte Recipe with Easy Instructions)
- Brew: 1 shot espresso or 3/4 cup strong coffee.
- Sweeten: 1 tbsp pure maple syrup tiny pinch salt, stir into hot coffee.
- Spice: 1/4–1/2 tsp ground cinnamon (mix in or dust on top).
- Milk: Heat 6–8 oz milk to steaming, froth, pour over coffee, spoon foam.
- Finish: Dust with cinnamon and enjoy.
Conclusion
You’ve got an easy, repeatable ritual: espresso or strong coffee, a drizzle of pure maple syrup, a pinch of cinnamon, and warm frothed milk. It’s cozy, quick, and flexible—swap milks for vegan options, make it iced with coffee ice cubes, or froth with a jar or whisk. Taste and tweak the sweetness and spice until it sings.
Short steps. Minimal gear. Maximum coziness. If you loved this routine, find more no-fuss kitchen wins at https://guiabebeliz.com.
Rafael Souza is a digital marketing specialist and passionate coffee enthusiast. He founded Guiabebefeliz to share practical, easy-to-follow guides for making great coffee at home without needing professional barista skills. His mission is to help readers enjoy better coffee experiences, one cup at a time.
