French Toast Iced Latte
Real maple syrup, strong coffee, milk, and a shake of cinnamon come together in five minutes flat. It tastes like French toast in a glass, minus the frying pan.
Equipment
- Heatproof jar or measuring cup (mason jar works)
- Tall serving glass (16 oz)
- Espresso machine, moka pot, or AeroPress
- Spoon
Ingredients
- 2 shots hot espresso (or 1/2 cup strong brewed coffee)
- 2 tablespoons real maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3/4 cup milk (whole or oat)
- Ice cubes
Instructions
- Brew 2 shots of espresso (or 1/2 cup strong coffee) into a heatproof jar or measuring cup. It should be hot.
- Add maple syrup, vanilla, and cinnamon to the hot coffee. Stir until syrup is fully dissolved, about 10 seconds.
- Secure the lid on the jar and shake vigorously for 10 seconds. This emulsifies the syrup and spices into the coffee for a velvety texture.
- Fill a tall serving glass with ice. Pour milk over the ice, then pour the shaken coffee mixture over the milk.
- Give it a quick stir or swirl the glass. Taste and add an extra drizzle of maple syrup if desired.
- Optional: Sprinkle a pinch of cinnamon on top or float a cinnamon stick for garnish.
Notes
Make-ahead syrup base: Triple the maple syrup, vanilla, and cinnamon and whisk together in a small jar. Store in the fridge for up to 2 weeks. Each morning use 1 1/2 tablespoons of the mixture with your hot espresso.
Hot version: Skip the ice and shake with hot milk instead. Warm milk on the stove until steaming, then pour shaken coffee over it.
Dairy-free: Oat milk works best; avoid thin almond milk.
Keto: Use sugar-free maple syrup and unsweetened almond or coconut milk. Add a pinch of salt.
Hot version: Skip the ice and shake with hot milk instead. Warm milk on the stove until steaming, then pour shaken coffee over it.
Dairy-free: Oat milk works best; avoid thin almond milk.
Keto: Use sugar-free maple syrup and unsweetened almond or coconut milk. Add a pinch of salt.