Ingredients
Method
- Fill a tall glass about three-quarters full with ice and pour the cold milk over the ice.
- In a separate liquid measuring cup or small glass, combine the freshly pulled espresso, maple syrup, butter, and a pinch of salt.
- Immediately use a handheld frother or immersion blender to blend the espresso mixture until the butter melts completely and a thick, velvety foam forms.
- Slowly pour the foamy espresso mixture over the milk and ice, stir gently, and enjoy right away with or without a straw.
Nutrition
Notes
If you do not have an espresso machine, instant espresso powder mixed with hot water works well, but regular coffee is too weak for this latte.
For a dairy-free version, use dairy-free butter sticks and oat milk or soy milk; taste before adding extra salt because many dairy-free butters are already salted.
Froth the espresso mixture right away while the espresso is hot, or the butter may not emulsify properly.
Adjust the maple syrup and salt to your taste; the balance should be lightly sweet with a pleasant salty finish.
Serve immediately over fresh ice for the best texture; it will separate if it sits too long.
For extra flavor, add a few drops of vanilla extract or a dusting of cinnamon before serving.
If you prefer a stronger maple presence, warm the maple syrup with the butter briefly before adding the espresso.
