This easy homemade Maple Syrup Coffee is sweetened with pure maple syrup and topped with frothy milk for a hot, cozy and delicious drink that you’ll come back to again and again. You can also enjoy it iced!
If you’ve never had coffee with maple syrup, you’re in for a real treat. So skip the trip to the coffee shop, save a few pennies, and be your own barista…no fancy equipment required!
Here on the old family farm, maple syrup season has officially begun!
For several years now, David and I have continued the tradition of making maple syrup that was started by his grandparents. And since it’s just a fun hobby for us and the syrup is for our own consumption, we still do it the old-fashioned way just like they did.
We put taps into the trees and hang buckets that collect the crystal-clear sap. Then we boil the sap outside over a huge wood fire until most of the water evaporates off, leaving us with that 100% natural golden-amber deliciousness that is real maple syrup.
It’s a lot of work, but it’s so worth it because the syrup is absolutely amazing. There’s nothing like it!
We put it on pancakes, waffles and French toast (of course!), cereal, oatmeal, ice cream, in glazes and marinades for vegetables and meat, baked goods, salad dressings, smoothies, and lots more.
One of my most favorite ways to use maple syrup is in my coffee. Not only does the syrup make the coffee sweet, it adds a deep, rich and caramel-y flavor that you don’t get from sugar. It’s so good!
A Few Fun Facts About Real Maple Syrup
- It takes approximately 40 gallons of sap to make 1 gallon of maple syrup.
- One tree can produce up to 15 gallons of sap each season.
- There are over 100 different types of maple trees, but the sugar, black, red, and silver maples are the ones most commonly used to make syrup because of their higher sugar content.
- Maple syrup season is very weather dependent and only lasts a short time, about 4 to 6 weeks. This is usually during February and March, but it can also extend into January and April if the conditions are right. You need temperatures below freezing at night and above freezing during the day.
- The different levels of Grade A maple syrup made here is the US are based on the color and flavor of the syrup: golden (delicate flavor), amber (rich taste), dark (robust taste), very dark (strong taste).
- In general, the syrup is lighter in color and flavor during the beginning of the season and darker and more flavorful later in the season. All are fantastic!
- Real maple syrup has a higher nutritional value than table sugar. It contains riboflavin, manganese, iron, zinc, magnesium, calcium, potassium, and antioxidants. It’s still sugar, though, so please consume responsibly!
Ingredients You Need
Note: Ingredient amounts are in the recipe card at the end of the post.
- Brewed coffee (regular or strong-brewed, however you like your coffee; decaf is fine)
- Pure maple syrup
- Milk (whole milk recommended for better frothing and creaminess)
How To Make Maple Syrup Coffee
Note: This is just a brief overview of the steps. Scroll down to the recipe card at the end of the post for the full printable recipe with ingredient amounts and detailed instructions.
- Put the maple syrup in a coffee cup or mug.
- Brew the coffee and add one cup to the mug with the maple syrup; stir to combine.
- Heat the milk in a small saucepan over medium-low heat just until hot.
- Remove the pot from the heat and whisk the milk vigorously until it is frothy and foamy.
- Pour the milk into the coffee.
- Spoon the foam left in the pot onto the coffee and enjoy!
Recipe Tips & Tidbits
- I most often make this with regular brewed coffee, but you could make a stronger brew if you’d rather. And yes, you can make it with decaf (I do all the time)!
- Don’t replace the pure maple syrup with maple-flavored pancake syrup. It’s not the same at all.
- For a stronger maple flavor, use a darker maple syrup. Don’t add maple flavoring, as it can have an off taste.
- The amount of maple syrup shown in the recipe is just a suggestion based on what I think tastes good. As always, feel free to adjust the amount to what you like.
- Same goes for the milk. Add more or less depending on how you like your coffee.
- Frothing the milk by hand with a whisk will result in foam that might not be quite as thick as the foam you’d get at the coffee shop, but it’s still very nice. For the best foam, whisk left to right instead of in a circular motion.
- I recommend using whole milk not only for the creamier taste but because milk with more fat will froth better than milk with less fat. That being said, you could use 2% milk or even almond milk (you just might not get quite as much foam).
- You don’t have to froth the milk. The coffee is equally as yummy with the milk just poured right in!
Variation: Iced Maple Syrup Coffee
Allow the brewed coffee to cool down a bit. Then fill a tall glass with ice, pour the coffee into the glass along with the maple syrup, and add the milk cold (no need to froth it for this version). Stir and enjoy!
For iced coffee, I generally suggest using a stronger brew since the ice cubes will dilute the coffee as they melt.
If you make a lot of iced coffee, I highly recommend making coffee ice cubes to have at the ready in the freezer (just pour cooled coffee into ice cube trays and freeze). You’ll have ice-cold coffee that doesn’t get watered down, and you can use regular-strength coffee.
This coffee is great in the morning or afternoon, and it’s also nice to sip on in the evening for a little sweet treat after dinner (use decaf so it doesn’t keep you up all night)!
I hope you make this Maple Syrup Coffee recipe and love it as much as I do. Thanks for visiting today!
Other Recipes With Maple Syrup To Try
- Maple Balsamic Vinaigrette
- Baked Ham and Cheese Sliders With Maple, Mustard and Horseradish
- Maple-Mustard Glazed Spiral Ham
- Spinach Salad With Warm Maple-Bacon Dressing
- Maple Glazed Carrots With Ginger and Pecans
- Homemade Maple Eggnog
- Maple-Vanilla Chai Tea Latte
If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!
Maple Syrup Coffee
- 1 cup (8 fluid ounces) brewed coffee, regular or strong-brewed; however you like your coffee
- 1 to 2 tablespoons pure maple syrup, or to taste
- ¼ cup whole milk
- Put the maple syrup in a 12-ounce (or larger) coffee cup or mug.
- Add the brewed coffee and stir to combine.
- Heat the milk in a small saucepan (I use a 1-quart pot) over medium-low heat just until it is hot. Don't let it simmer or boil.
- Remove the pot from the heat and whisk the milk vigorously using a left-to-right motion until it is frothy and foamy, about 30 to 45 seconds.
- Pour the milk into the coffee, then spoon the foam that's left in the pot on top of the coffee.
- Prep time includes an estimated time of 12 minutes for brewing the coffee. This time will vary depending on the type of coffee maker you use (for instance, a single-serve coffee maker might take only 1 to 2 minutes, whereas a drip-style pot might take up to 12 minutes).
- Feel free to adjust the amount of maple syrup and milk to suit your own personal tastes.
- Use darker maple syrup for a stronger maple flavor.
- I recommend using whole milk not only for the creamier taste but because milk with more fat will froth better than milk with less fat.
- To make it iced: Allow the brewed coffee to cool down a bit. Then fill a tall glass with ice, pour the coffee into the glass along with the maple syrup, and add the milk cold (no need to froth it for this version). Stir and enjoy!
- For iced coffee, I generally suggest using a stronger brew since the ice cubes will dilute the coffee as they melt.
- If you make a lot of iced coffee, I highly recommend making coffee ice cubes to have at the ready in the freezer. You’ll have ice-cold coffee that doesn’t get watered down, and you can use regular-strength coffee.
- Estimated calories shown is for using 1 tablespoon of maple syrup. Add 52 calories for each additional tablespoon of maple syrup.
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