Maple Oat Latte: The Autumn Drink to Make at Home

A maple oat latte is a double espresso, 15 ml of real maple syrup, a pinch of cinnamon and 180 ml of steamed barista oat milk. Stir the syrup into the espresso first so it does not sink, then pour the milk.

Ingredients (one drink)

• 36 g double espresso (18 g in, 36 g out; see the brew ratio calculator)
• 15 ml pure maple syrup, grade A dark for more flavour
• Pinch of ground cinnamon, plus a little for the top
• 180 ml barista oat milk
• Optional: two drops of vanilla

Hot version

1. Pull the espresso into a warmed mug and stir in the maple syrup and cinnamon.
2. Steam the oat milk to about 60 °C with a fine, glossy foam. If you have no steam wand, heat the milk and froth with a handheld whisk for 30 seconds.
3. Pour the milk in a steady stream, holding back the foam, then spoon the foam on top.
4. Dust with cinnamon.

Iced version

Fill a glass with ice, add the espresso, syrup and cinnamon, stir, then top with cold oat milk. For a cold-foam top, froth 60 ml of cold oat milk with 5 ml syrup for 20 seconds and float it on.

Make it a syrup

For a week of lattes, simmer 120 ml maple syrup with 60 ml water and a cinnamon stick for five minutes, cool and bottle. Use 20 ml per drink.

Notes

• Maple syrup is sweeter than it tastes cold; start with 15 ml and adjust.
• Two of these is about 250 mg of caffeine; check your day with the caffeine calculator.
• A Gaggia Classic steams oat milk beautifully, but a $15 handheld frother gets you 80 percent of the way.