Maple Cinnamon Oat Lattes Without an Espresso Machine
A spoonful of maple syrup and a short cinnamon infusion make a March latte that tastes of both coffee and maple. Start with strong brewed coffee so it can stand up to the oat milk. This recipe makes two modest lattes and works with a drip maker, French press, or whatever you use for your morning coffee.
Measure for two
- 1 cup freshly brewed strong coffee
- 1 cup unsweetened barista-style oat milk
- 1 cinnamon stick, about 3 inches long
- 1 tablespoon pure maple syrup, or more to taste
If brewing just for these drinks, start with roughly 3 level tablespoons of ground coffee per cup of brewing water and make a little extra to account for water retained by the grounds. Measure the finished coffee rather than relying on the cup markings on the machine.
Build the lattes
- Put the oat milk and cinnamon stick in a small saucepan. Warm over medium-low heat until steam rises, then remove the pan from the heat. Cover for 4 minutes and lift out the stick.
- While the oat milk steeps, rinse two mugs with hot water and empty them. Divide the maple syrup and hot coffee between the mugs and stir to dissolve the syrup.
- Whisk the warm oat milk briskly for 20 to 30 seconds in the saucepan. Pour the liquid into the mugs and spoon any foam over the top. Taste before adding more maple syrup.
Adjust the next cup
If the coffee tastes faint, hold back a few tablespoons of oat milk or brew the coffee stronger. Extra syrup will make a weak latte sweeter but won’t bring the coffee back into focus. If the cinnamon is faint, steep the same stick a little longer next time; ground cinnamon is quicker but leaves sediment in the cup.
Regular oat milk works if you don’t mind less foam. If your usual brand separates in hot coffee, try pouring the coffee slowly into the warm oat milk while stirring, and avoid boiling the milk. A milk frother is optional: even without much foam, the coffee-to-milk ratio stays the same.
