Capture the autumn vibe with the best Salted Maple Latte recipe. We are combining rich maple syrup with coffee and a pinch of salt that creates a balanced, festive-filled cup.
Why You’ll Love Pairing Maple Syrup with Coffee
You probably found this recipe because you were searching for something like “maple latte starbucks” or a maple latte recipe. We pair real pure maple syrup adds rich, caramel-like sweetness, while kosher and flaky sea salt cut through any cloying sweetness. This recipe is more than just maple syrup with coffee or maple flavored coffee because we are creating flavor with high quality, in-season ingredients. The best part? This will save you money as opposed to purchasing from a cafe.
Ingredients for the Ultimate Maple Sea Salt Latte
- ¼ cup coffee, medium-fine grind
- 2 cups just-boiled water
- 2 cups whole milk
- 2 to 4 tablespoons pure maple syrup, plus more to taste
- Pinch of kosher salt
- ½ teaspoon vanilla bean paste (optional)
- Flaky salt, to garnish
- Ground cinnamon, to garnish (optional)
That’s it! Our salted maple latte recipe is incredibly simple and affordable.
How to Make a Salted Maple Latte at Home (Step-by-Step)
Step 1: Brew the Concentrated Coffee Base
Set up your Aeropress with a paper filter, rinse it with hot water, and place it on top of a sturdy mug. Since most Aeropresses brew one serving at a time, you’ll need to do this in two batches, one for each mug. Add half the ground coffee to the chamber. Pour in half the just-boiled water, filling to the number marked on the side for a single serving, and stir gently for about 10 seconds to make sure all the grounds are saturated.
Let it steep for 1 minute, then insert the plunger and press down slowly and steadily until you hear the hiss of air at the end, about 20 to 30 seconds total. Empty the chamber and repeat with the remaining coffee and water to brew the second serving.
Step 2: Warm & Froth the Sweetened Salted Milk
While the coffee steeps, warm the milk in a small saucepan over medium-low heat, or in the microwave in 30-second bursts, until steaming but not boiling. Whisk in the maple syrup, kosher salt, and vanilla bean paste, if using, until dissolved. Froth the warm milk using a handheld frother, a whisk worked briskly back and forth, or by shaking it vigorously in a sealed jar, until light and foamy.
Step 3: Assemble & Garnish
Pour the concentrated Aeropress coffee into two large mugs. Top each with the frothed maple milk, spooning the foam over the top. Finish with a small pinch of flaky salt and a light dusting of cinnamon, if using. Serve immediately.
Salted Maple Latte Recipe Notes
No Aeropress? A double shot of espresso or ⅓ cup strongly brewed coffee concentrate makes a good substitute — just aim for a small volume of strong, concentrated coffee.
For a dairy-free version, oat milk froths especially well here and complements the maple flavour nicely. Steam and froth it the same way as the dairy milk.
This recipe scales easily up or down — simply adjust the ingredients by the number of servings you’d like, brewing the coffee in batches if your Aeropress only makes one serving at a time.
For an iced version, brew the coffee as directed and let it cool slightly, then pour over a glass full of ice. Stir the maple syrup and salt into cold milk until dissolved, pour over the coffee, and finish with the flaky salt garnish.
Frequently Asked Questions (FAQ)
Can I use maple syrup instead of sugar in my latte?
- Yes, pure maple syrup dissolves seamlessly into warm coffee and milk, adding subtle woodsy and caramel notes.
How does this compare to a Starbucks maple latte?
- Starbucks maple drinks often rely on flavored syrups; this homemade version uses 100% pure maple syrup combined with a touch of sea salt for a balanced taste.
What is the best salt to use for a sea salt latte?
- Use kosher salt inside the warm milk mixture for consistent dissolving, and finish with coarse flaky sea salt on top of the foam for a crisp finish.
The Best Salted Maple Latte Recipe (10-min!)
There’s something about the combination of maple and a good pinch of salt that feels like autumn distilled into a cup. This latte leans into that pairing, using real maple syrup for warmth and sweetness and a touch of kosher salt to keep it from tipping into cloying — finished with a flaky salt garnish that makes each sip a little more interesting than the last. Brewing the espresso-style base in an Aeropress gives you a concentrated, full-bodied coffee that stands up beautifully to the milk, and the whole thing comes together in about ten minutes. It’s the kind of drink that makes a regular morning feel a little more special, and it’s just as easy to make for two on a slow weekend.
Ingredients
¼ cup coffee, medium-fine grind
2 cups just-boiled water
2 cups whole milk
2 to 4 tablespoons pure maple syrup, plus more to taste
Pinch of kosher salt
½ teaspoon vanilla bean paste (optional)
Flaky salt, to garnish
Ground cinnamon, to garnish (optional)
Directions
- Set up your Aeropress with a paper filter, rinse it with hot water, and place it on top of a sturdy mug. Since most Aeropresses brew one serving at a time, you’ll need to do this in two batches, one for each mug. Add half the ground coffee to the chamber. Pour in half the just-boiled water, filling to the number marked on the side for a single serving, and stir gently for about 10 seconds to make sure all the grounds are saturated. Let it steep for 1 minute, then insert the plunger and press down slowly and steadily until you hear the hiss of air at the end, about 20 to 30 seconds total. Empty the chamber and repeat with the remaining coffee and water to brew the second serving.
- While the coffee steeps, warm the milk in a small saucepan over medium-low heat, or in the microwave in 30-second bursts, until steaming but not boiling. Whisk in the maple syrup, kosher salt, and vanilla bean paste, if using, until dissolved. Froth the warm milk using a handheld frother, a whisk worked briskly back and forth, or by shaking it vigorously in a sealed jar, until light and foamy.
- Pour the concentrated Aeropress coffee into two large mugs. Top each with the frothed maple milk, spooning the foam over the top. Finish with a small pinch of flaky salt and a light dusting of cinnamon, if using. Serve immediately.
Notes
- No Aeropress? A double shot of espresso or ⅓ cup strongly brewed coffee concentrate makes a good substitute — just aim for a small volume of strong, concentrated coffee.
- For a dairy-free version, oat milk froths especially well here and complements the maple flavour nicely. Steam and froth it the same way as the dairy milk.
- This recipe scales easily up or down — simply adjust the ingredients by the number of servings you’d like, brewing the coffee in batches if your Aeropress only makes one serving at a time.
- For an iced version, brew the coffee as directed and let it cool slightly, then pour over a glass full of ice. Stir the maple syrup and salt into cold milk until dissolved, pour over the coffee, and finish with the flaky salt garnish.
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