This autumn spiced Maple Cappuccino is simply soul warming and the perfect drink for cold, foggy days. Maple Syrup lends this Mapleccino a certain depth and a touch of sweetness, a hint of vanilla and a pinch of cinnamon add autumnal flair !
Driving past a Coffee Shop the other day I noticed that the fall flavors have already been released. And fair enough,it might be only the first of September but here in Dawson Creek, it feels like mid-October already!
This week was nothing but rain and fog and we spent it mainly on the couch, hugging our mugs and binge-watching series. That’s totally allowed on days like that. So are sweet, hot beverages like this Maple Cappuccino, or as we like to call it, the Mapleccino.
I am a huge fan of maple syrup and its property to add a certain coziness and comfort to everything including this cozy tasting Maple Cappuccino.
Making a Maple Cappuccino is really easy and tastes just as good, or even better than any of those over-priced, fall-flavoured beverages at the Coffee Shop. I all starts with freshly brewed espresso.
To the espresso, we add a heaping tablespoon of Maple Syrup.
The Maple Syrup adds sweetness and this certain depth to the Maple Cappuccino. I like mine rather sweet and extra maple-y so I add at least a Tbsp of Maple Syrup to my Mapleccino – sometimes more. You can reduce the amount if you want to and add some maple extract to it instead.
The last addition is the most important one! The milk foam! To get the perfect milk foam I use the Secura Automatic Electric Milk Frother – an electric foamer that does its job silently and effectively without me doing anything. I love it and it’s great for when you have company and you don’t want to be trapped in the kitchen foaming milk manually. Before foaming the milk, I like to stir in some vanilla extract and a pinch of cinnamon! There’s nothing better than the smell of warm, flavoured milk!
I prepared this Maple Cappuccino with partly skimmed milk, but I’ve also tried it with Almond and Cashew Milk. Both worked for me even though the almond and cashew foam tends to disappear rather quickly. But let’s be honest – if you are like me, your milk foam does not survive longer than one minute anyways.
- 120 ml strong espresso
- 1 Tbsp pure Maple Syrup
- 1/4 tsp vanilla extract
- pinch of cinnamon
- 200 ml milk
- Pour the espresso into the cup, stir in the Maple Syrup.
- Mix together milk, cinnamon and vanilla. Froth and warm milk mixture using a machine, or by simply placing it into a jar, closing the lid, and shaking vigorously, then microwaving it for 30 seconds.
- Slowly pour your frothed cinnamon milk mixture into mug with espresso. Top with extra cinnamon and serve hot. Enjoy!