This Maple Almond Latte is a quick and easy way to turn an ordinary cup of coffee into something extra special!
I drink coffee every day, without fail. In fact, being a creature of habit of almost robot-level proportions, I’m a bit militant about it. Get up in the morning, go to the bathroom, brush my teeth (yes, before breakfast, I know it’s weird), make coffee. This is my essential morning routine. In fact, when my husband and I recently binge-watched our way through the TV series Alone, where contestants fend for themselves in the wilderness, living off the land for up to 100 days, I wasn’t thinking so much about how much I’d miss my family and friends if I were on the show. I was thinking: I could NOT go without coffee that long.
So it’s a little strange how little I seem to experiment with the stuff. I’m a drip-coffee-plus-creamer gal to my core.
Before I got tuned in to (mostly) healthy eating and ultimately became a nutritionist, I was no stranger to the Starbucks super-sized dessert disguised as coffee. Many of my college study sessions were fueled by grande brownie frappuccinos. (The only reason they weren’t venti is I was too poor.) Once I realized that I didn’t really want to drink so many calories, though, I gradually transitioned to my standard order of coffee plus cream, even at coffee shops. Now, I’d say I get it 90% of the time.
Then again, as a foodie, I can’t help the occasional experimentation with my favorite beverage. Especially with fall at least sort of on the horizon–it arrives in Phoenix around November 15th–hot coffee calls my name with increasing frequency. Maybe there’s more I could do with my same old, same old cup of drip coffee.
Yea, verily, there is. With just a few simple ingredients, this recipe for a Maple Almond Latte is proof that it doesn’t take special equipment or fancy add-ins to elevate a simple cup of coffee into something a little more special. And, bonus–it doesn’t take that much time, either.
The latte is made simply by pouring brewed coffee over maple syrup, then adding a bit of almond extract. Milk heated in the microwave and shaken turns into the frothy stuff of lattes you’d look for at Starbucks. Dust with cinnamon for added sensory experience and you’re all set. If you’re a fan of anything maple or almond, I think you’ll dig blending the two dreamy flavors together.
My favorite part? Drinking this aromatic latte doesn’t mean taking in a whole meal’s worth of calories, or a donut’s worth of sugar. At 96 calories, it’s the perfect slightly sweet drink to pair with an afternoon snack without filling you up well past dinner.
Maple Almond Latte
- 12 oz. brewed coffee (I used a dark roast)
- 1 Tbsp. maple syrup
- 1/3 c. 2% milk
- 4 drops almond extract
- cinnamon, to dust on top
- Brew coffee.
- Wihle coffee brews, heat milk in a mason jar or other sealable container for 30-45 seconds until hot. Screw the lid on tightly and shake vigorously for 30 seconds or until milk gets frothy.
- Pour maple syrup into a mug, then stir in coffee, frothed milk, and almond extract. Sprinkle with a bit of cinnamon, if desired.