An iced latte that is the perfect combination of refreshing caffinated pick me up and fall feels. Perfect for any day, but especially those warmer days of fall when a hot coffee just doesn't fit the mood.
Course Breakfast, Brunch, coffee, Non-alcoholic
Cuisine American
Keyword fall coffee, iced latte, maple latte, shaken espresso
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 1serving
Calories 451kcal
Ingredients
2shotsespresso
2tablespoonspure maple syrup
¼ to ⅓cupmilk
ice
Instructions
In a cocktail shaker, or a container with a tight fitting lid like a mason jar, combine the espresso and maple syrup.
Add 3 to 4 cubes of ice and screw the lid on tightly. Shake vigorously for 10 to 15 seconds. Pour into a glass. Add fresh ice and top with your preferred milk of choice (cows, almond, oat, flax, etc).
Notes
My general go-to measure is 1 tablespoon of syrup per shot of espresso, but If you prefer a sweeter style latte (think pumpkin spice lattes), add an extra tablespoon of maple syrup.
The amount of milk will vary depending on your glass and your preference. I use a 16 ounce pint glass with lots of ice. If you like a really creamy latte, try ½ cup of milk instead.
It's recommended to use real pure maple syrup. Its thinner, has better flavor, and isn't as sweet. Use whichever maple syrup you have available to you, just keep in mind the brand/type may affect the final taste to be sweeter.