Description

Transform French toast into a coffee drink with homemade cinnamon-maple syrup. Blend bold espresso, cold milk, and silky foam for a nostalgic, sweet latte. Requires no advanced skills and stays fresh with homemade syrup for weeks.

Ingredients

Scale

Water 225 g (1 c.)
Pure maple syrup 120 g (¼ c. + 2 tbsp.)
Light brown sugar 100 g (½ c.)
Butter vanilla bakery emulsion 2 tsp.
Ground cinnamon 1 tsp.
Whole milk 2 tbsp. (for cold foam)
Heavy cream 3 tbsp. (for cold foam)
French toast syrup 1 tbsp. (for foam) + 1-2 tbsp. (for drink)
Milk of choice 6 oz. (almond, oat, or dairy)
Espresso 2 oz. (2 shots) or strongly brewed coffee

Instructions

Add water, maple syrup, brown sugar, butter vanilla emulsion, and cinnamon to a small saucepan
Place saucepan over medium heat, stirring occasionally until sugar dissolves
Bring mixture to gentle simmer then remove from heat
Transfer hot syrup to a heat-safe container to cool completely
In a medium cup, combine 2 tbsp milk, 3 tbsp heavy cream, and 1 tbsp cooled syrup
Froth or shake until thick and foamy (about 30 seconds)
Add 6 oz milk to a large cup, stir in 1-2 tbsp cooled syrup
Pour 2 oz espresso over ice in the cup
Top with cold foam and cinnamon for garnish

Notes

Filtered water enhances syrup flavor
Grade A dark amber maple syrup has ideal flavor profile
Coconut sugar is a viable brown sugar substitute
Oat milk or half-and-half can replace dairy for the foam
Store homemade syrup sealed in refrigerator up to 2 weeks
Adjust syrup quantity to taste for sweetness level
Vanilla extract + melted butter in lieu of emulsion (½ tsp extract + ½ tbsp butter)

Prep Time: 10
Cook Time: 5
Category: drink
Method: Brewing
Cuisine: American

Nutrition

Serving Size: 1 latte
Calories: 240
Sugar: 20g
Sodium: 50mg
Fat: 9g
Saturated Fat: 5.5g
Carbohydrates: 32g
Fiber: 0.3g
Protein: 6g
Cholesterol: 20mg