Ingredients
Method
- Fill a tall glass with ice cubes and pour the cold milk over them.
- In a measuring cup or small pitcher, combine the hot espresso, maple syrup, butter, and a pinch of salt.
- Immediately use a handheld frother or immersion blender to blend the mix until the butter is fully melted and a thick, velvety foam forms.
- Slowly pour the frothed coffee over the milk and ice, stir gently, and serve right away with or without a straw.
Nutrition
Notes
No espresso machine? Dissolve 1 to 2 teaspoons instant espresso powder in 2 fluid ounces of hot water and use that.
For a dairy-free version, swap in dairy-free butter sticks (not spreadable) and use oat milk or soy milk; adjust salt to taste because dairy-free butters can vary in salt.
Froth the butter mixture immediately after pouring the espresso so the heat emulsifies the butter; if it cools, the foam won't form as well.
Whole milk makes the richest foam; low-fat or plant milk will be lighter and less creamy.
You can make the espresso, maple syrup, butter, and salt base ahead and refrigerate it for up to 2 days; reheat it before frothing.
Don't skip the salt, it balances the maple sweetness and gives the latte its signature salty-sweet flavor.
Serve immediately, as the foam will begin to settle once it sits over the ice.