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Drink recipe · from the recipe book

Iced Maple Cinnamon Latte with Whipped Foam

Bold espresso over ice with a maple-cinnamon skim milk and a fluffy whipped skim foam spiced with nutmeg.

Iced Maple Cinnamon Latte with Whipped Foam

Ingredients

  • 4 shots120 gEspressobrewed and cooled
  • 1½ cups (350 ml)360 gSkim milkcold
  • 1 tbsp24 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • ½ tsp2 gVanilla extract
  • ⅛ tsp0.3 gGround nutmega small pinch

Steps

  1. Brew the espresso ahead and let it cool for a few minutes, or chill it, so it doesn't melt the ice too fast.
  2. In a blender, combine the maple syrup, cinnamon and vanilla with about one third of the skim milk and blend for 10 seconds to dissolve the cinnamon into a smooth syrup.
  3. Add the remaining two thirds of the skim milk to the blender and blend for 5 seconds just to mix.
  4. Fill two glasses with ice and pour about three quarters of the cinnamon milk into the glasses, dividing it evenly.
  5. Blend the cinnamon milk left in the blender on high for 30 to 45 seconds until thick and foamy.
  6. Pour half of the espresso into each glass over the milk.
  7. Spoon the whipped cinnamon foam on top of each glass, dust with the nutmeg, and serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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