Ya’ll I live in New England, mmmkay? So I’m a pretty legit expert on all things maple syrup (fact: it takes 40 gallons of sap to make one gallon of maple syrup #boom). So this maple latte thing is on lock over here. The basic proportions are the same, but fiddle with your version of “strong” coffee and your version of “sweet” until it’s your kind of awesomely-delicious. Here’s what I love:
1/3 mug hot VANILLA flavored coffee
2/3 mug HOT milk, foamed/frothed
1 1/2 Tablespoons pure maple syrup
Really, all you have to do is stir these together. But here’s my more in-depth method: I actually use a two-mug method to do this…heating the milk in one mug while letting my coffee brew through my Melita pour-through coffee maker into another mug. I’ve found it’s best to add the coffee to the milk rather than the other way around, so I put the milk in the mug I want to drink from to microwave it. Then foam it directly in the mug using a tiny whisk, fork, or my favorite gadget: an Aerolatte. Then carefully pour in your hot coffee, add the maple syrup right on top of the foam, sneak a spoon in under the foam and stir. The last secret is to make sure this is served VERY hot. I am by no means a barista, so this is just what I make to enjoy at home: quick & easy!