The internet might kill me for saying this, but I think pumpkin spice lattes are overrated.
*waits for an impending riot and soul crushing debate.*
No? Okay. It’s just my opinion. I know there are thousands – millions! – of you out there who live for the pumpkin spice latte. I used to be one of you! Back when I was a young’un I lived for the day when they were announced back in stores at the beginning of fall. They are a classic symbol of autumn, and I was all over it.
Now, though, I find them overwhelmingly sweet, and I can’t stand whatever pumpkin flavouring they use. It doesn’t taste like pumpkin! It tastes like allspice, and lots of cinnamon and cloves, but definitely not pumpkin.
I’m not sure what caused my 180° flip. Did my taste buds change? Has my sweet tooth abated? Do I just prefer to make my own coffee drinks so I can control the taste and ingredients? All of the above.
I was never a huge fan of coffee back then, which may have been why I loved them so; I got a bit of a caffeine rush but the taste was masked by an abundance of sweetener, milk, and spices.
These days, while I’m not a coffee fanatic, I do enjoy a cup every once-in-a-while, as long as it’s not too strong and combined with lots of milk. Matt has converted me to coffee, especially since he splurged on a new fan-shay coffee maker and has started going gaga over different types of beans. It’s hard to dislike coffee when you live with a coffee freak.
These maple cinnamon lattes are my replacement to the pumpkin spice latte. Coffee, brewed however strong you like, with warm, frothy milk, sweetened with a bit of real maple syrup and a generous dash of cinnamon. It’s fall in a cup.
Perfect for those lazy Sunday mornings, when you wake up to the rain and a chill in the air.
Best served while bundled under a pile of cozy blankets.
If you’re on #TeamTea, like I usually am (I can only have coffee as a treat, not every day), try this recipe with tea instead! Simply replace the coffee with your favourite tea – preferably a strong black tea – and proceed with the recipe.
| Maple Cinnamon Latte | | Print |
- ¾ cup milk*
- ½ cup coffee (brewed as strong as you like)
- 1 - 11/2 Tbsp maple syrup
- ¼ tsp cinnamon, plus more for garnish
- Cinnamon stick, for garnish (optional)
- Pour milk into a medium-sized mason jar and screw on the lid. Shake for 10-15 seconds until foam starts to form at the top. Remove lid and microwave jar for about 45 seconds or until milk is hot to the touch and foamy. Keep an eye on the milk as you microwave to keep it from bubbling.
- Pour hot coffee into a mug and stir in the maple syrup and cinnamon. Top with milk, spooning the foam onto the top. Sprinkle with cinnamon and serve with a cinnamon stick, if desired.
i am sooooooo with you about the pumpkin lattes being too sweet. in the past, i am famous with the baristas around here and around my favorite dog parks for asking them to throw in extra espresso shots (yes, there is an “s” at the end of that word, shots) and asking for half the pumpkin injection. i have pretty much resorted to making my own for this same reason. having read that we agree, chelsea, i am really looking forward to going for this share. i bet you have the sweetness adjusted perfectly. me and my coffee paraphernalia (aka team matt) are ready to take this baby on. i will make this today. thank you big!
I tried this recipe this afternoon! I used honey because I don’t have any maple syrup and it was delightful. It’s definitely a healthy alternative and not that sweet. But I usually always prefer my coffee drinks on the bitter side! Thank you for the recipe!
Hey, I literally dread the start of fall and the incessant ads for Pumpkin Spice Lattes, haha! So im glad I’m not alone. I love this recipe and I hope its ok but I’ve added a link to this recipe to my blog newsletter taking my readers here as my article this week is about coffee and I want to share this recipe with them..
Very delicious!