Ingredients
Method
Build the drink
- Fill a tall glass three-quarters full with ice cubes, then pour in the cold milk.
- In a separate measuring cup or small bowl with room to froth, stir together the hot espresso, maple syrup, unsalted butter, and a pinch of salt.
- Immediately blend with a handheld frother or immersion blender until the butter is completely melted into the coffee and a thick, velvety foam forms.
- Slowly pour the foamy coffee mixture over the milk and ice, stir gently to combine, and serve at once with or without a straw.
Nutrition
Notes
No espresso machine? Whisk 1 teaspoon instant espresso powder into 2 tablespoons hot water.
For a dairy-free version, use dairy-free butter sticks and oat or soy milk; add extra salt to taste because dairy-free butters vary.
Regular brewed coffee will not work here; it is too diluted to create the signature foam.
Start with 1 1/2 teaspoons maple syrup and adjust to taste if you prefer a sweeter latte.
Froth the hot espresso mixture right away; the hotter it is, the thicker the foam.
Use very cold milk and plenty of ice so the drink stays crisp and chilled.
Best enjoyed immediately; the foam loses its airy texture once it sits.