Have you ever had a kid bouncing in your face, brandishing a colorful scribble for you to praise? Right now, I am that kid.
Here’s why: There are certain combinations that create pure bliss. For some people, it is music, comfy shoes, and forest trail. For others, it’s a free evening, cocoa, and a good book. Or good friends, a tank full of gas, and money to spend. These combinations are the same with food, like peanut butter and jelly, cookies and milk, chips and salsa. Each is delicious on their own, but when placed together, magic happens.
That is how magic occurred in my kitchen and I am feeling like that child, waving this recipe around, yelling, “Look at this! Look at what I made!”
If you have been following this blog, you may be familiar with my taste preferences. (For once, this recipe won’t include peanut butter.) If you have read the title, and I assume you had, you already know what this is all about:
- Maple Syrup
Each one on its own is wonderful, but together creates joy in a mug. You might think this recipe is more appropriate for the winter season instead of July and you are completely right about that. However, this recipe can’t wait. Besides, if you live with weather as fickle as Toronto’s, you might have a cold day or endure a dismal hailstorm. I’m not joking about that. It hailed ice balls the size of my thumbnails a few weeks ago. In Toronto, the weather is not a small talk clutch; it’s a constant hot topic.
So if you find yourself in a summer cold spell, or you live in the Arctic, this recipe will be perfect for you. You can also drink it on a hot day; seriously, what is air conditioning for?
My appreciation for maple syrup goes beyond my Canadian patriotism. It has a distinct flavor that compliments coffee so beautifully, it’s a wonder why those two don’t have a special name. Chocolate and coffee together make a mocha, so maple and coffee should make a… moose-ocha. I’d buy that from Tim Hortons any day (or Starbucks, for those who don’t live in Canada.)
Keep in mind that I use real maple syrup. That sticky gloop people call ‘pancake syrup’ is not maple syrup, rather a mess of refined sugars and corn syrup that lacks the distinct flavor and anti-inflammatory properties of real maple syrup. Once, you try the pure kind, you cannot go back to the artificial syrups.
As for coffee, I can write an entire post about it. Oh, wait. I already did. Click here to read it now, or stop reading and start brewing! Pure bliss awaits you.
Maple Cinnamon Latte
- 1/2 cup hot, brewed coffee, as strong as you like
- 1/2 cup almond milk
- 1/4 tsp cinnamon
- 1 – 1 1/2 tbsp maple syrup, depending on preferred sweetness
- cinnamon stick, optional
- Pour the milk into a jar or tightly lidded container and shake it for about 15-20 seconds or until the milk becomes foamy.
- Microwave the milk for about 45 minutes or until hot but not bubbling.
- Meanwhile, mix the coffee, cinnamon, and maple syrup.
- Add the milk and stir, spooning the milk foam on top.
- Drop in the cinnamon stick if wanted and enjoy!