Maple Cinnamon Latte

A recipe for a Maple Cinnamon Latte! Hot espresso is combined with maple syrup, ground cinnamon, vanilla, and steamed milk for a warming and delicious autumn drink.

The temperatures are finally starting to cool off here in Los Angeles and this Maple Cinnamon Latte is the perfect way to stay warm.

Simply flavor freshly brewed espresso with maple syrup, cinnamon, and vanilla before topping with steamed milk (dairy or non-dairy).

I have also included a couple of variations below using these same flavors in different ways.

A Few Maple Cinnamon Latte Tips

The best part about making this Maple Cinnamon Latte at home is that you can adjust the maple syrup as little or much as you like for sweetness and flavor.

For 1/4 cup (60 milliliters) espresso and 3/4 cup (180 milliliters) milk, I usually add about 1 heaping tablespoon of the maple syrup along with a pinch of cinnamon and small splash of vanilla extract. 

Want a bit of extra indulgence? Add a dollop or two of whipped cream or even some fall-themed sprinkles.

Finish with a pinch of cinnamon before serving immediately. I sometimes like to first mix the cinnamon with some vanilla sugar before sprinkling over the drink.

Steaming the Milk

When I first wrote this post, I did not have an espresso machine and prepared the milk with a handheld milk frother.

I now have an espresso machine to froth the milk, but have included other options to steam the milk without one.

To use a handheld frother, steam the milk by heating it (on the stove or in the microwave). While still hot, transfer to a frothing pitcher, and use the handheld milk frother to create the right consistency.

If using a non-dairy milk, it won’t steam as well without a professional espresso machine.

Without a handheld frother, cold milk (nonfat to 2% is best for stable foam, but won’t be as rich) can be shaken in a tightly sealed jar (no more than a third filled), then microwaved to set the foam or heated and frothed in a French press (pump for about 10 seconds, be careful not to overfill) or whisked vigorously while hot. 

Iced Maple Cinnamon Latte

Looking for these flavors in a cold version of the drink? The recipe can easily be adapted to make an Iced Maple Cinnamon Latte.

Simply pour 3/4 cup (180 milliliters) milk into a tall glass. Stir in the 1-2 tablespoons (15-30 milliliters) maple syrup, 1/4 teaspoon vanilla extract, and pinch of ground cinnamon until evenly combined.

Add ice, then slowly pour in 1/2 cup (120 milliliters) cooled, strongly brewed coffee or 1/4 cup (60 milliliters) espresso.

If desired, top with whipped cream and a sprinkling of ground cinnamon before serving immediately.

Adjust the ratio of milk to coffee as desired. I often add more coffee and less milk.

To keep the ice from watering down the coffee as it melts, you can plan ahead to swap the standard ice cubes with coffee ice cubes.

Pour brewed, cooled coffee into desired ice cube molds and freeze until solid. As the ice melts, it will simply add more coffee to the drink.

Maple Cinnamon Sweet Cream

For another fun variation, top freshly brewed coffee with a layer of Maple Cinnamon Sweet Cream! This may actually be my personal favorite and what I now make most often between the three included drinks in this post.

Pour freshly brewed coffee (about 1 cup/240 milliliters, not espresso) into a heat-safe cup.

In a pitcher, add 2 tablespoons (30 milliliters) heavy cream, 1 tablespoon (15 milliliters) maple syrup, 1/4 teaspoon vanilla extract, and a pinch of ground cinnamon. Use a handheld frother or a whisk to beat the mixture until the cream is starting to thicken, but is still pourable.

Gently pour the thickened cream over the coffee and serve immediately. If you want a completely cold drink, the coffee can be swapped for cold brew.

Looking for more comforting drinks?

Try my:

• Dark Hot Cocoa
• Chai ya Tangawizi (Kenyan Ginger Tea)
• Einspänner (Viennese Coffee with Whipped Cream)

This recipe was originally posted in November 2019 and updated in September 2025 with new variations and photos.

Maple Cinnamon Latte Recipe

Adapted from Cinnamon and Coriander

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5 from 5 votes

Maple Cinnamon Latte

A recipe for a Maple Cinnamon Latte! Hot espresso is combined with maple syrup, ground cinnamon, vanilla, and steamed milk for a warming and delicious autumn drink.

Course Drinks

Cuisine N/A

Keyword autumn, beverage, cinnamon, drink, fall, latte, maple

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 1 Latte

Ingredients

• 1/4 cup (60 milliliters) hot espresso or strongly brewed coffee
• 1-2 tablespoons (15-30 milliliters) maple syrup
• 1/4 teaspoon vanilla extract
• Pinch ground cinnamon plus more for garnish
• 3/4 cup (180 milliliters) milk steamed, dairy or non-dairy

Instructions

• Pour the maple syrup, vanilla extract, and cinnamon in the bottom of a mug or heat resistant glass.
• Pour in the hot espresso and stir to thoroughly combine.
• While holding the mug slightly to the side at a 45˚ angle, slowly pour the steamed milk in the center to fill the mug and add a thin layer of the foam to the top.
• Decorate the top with an additional pinch of cinnamon if desired and serve immediately.