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Drink recipe · from the recipe book

Maple Cinnamon Brown-Butter Latte

Silky whole-milk latte with nutty browned butter, warm cinnamon and a gentle maple sweetness over bold brewed coffee.

Maple Cinnamon Brown-Butter Latte

Ingredients

  • 1 cup (240 ml)240 gBrewed coffeefreshly brewed strong and hot
  • 1¼ cups (300 ml)300 gWhole milk
  • 1¾ tsp8 gUnsalted butter
  • 1½ tbsp30 gMaple syrup
  • ½ tsp1 gGround cinnamon
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the coffee strong and keep it hot while you make the milk base.
  2. Melt the butter in a small saucepan over medium heat and swirl for 2 to 3 minutes until it smells nutty and turns golden brown.
  3. Whisk the cinnamon into the browned butter for 15 seconds until fragrant.
  4. Pour in the whole milk, then add the maple syrup and the salt; heat, whisking, until steaming but not boiling, about 3 minutes.
  5. Take the pan off the heat and stir in the vanilla, then whisk hard for 30 seconds to froth the milk.
  6. Pour half of the hot coffee into each mug, then top each with half of the frothy maple milk, spooning the foam on last. Serve hot.

Contains: Milk.

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

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