Inspired by maple cream stuffed cookies, this Maple Cream Latte is as sweet and indulgent.
The first step to reinventing the delicious cookie as a dessert latte is to whip up a sweet and fluffy maple whipped cream. Since it takes some time, starting by making your maple whip ensures you latte layers won't mix in the meantime. We whipped up coconut cream and plenty of maple syrup, which we recommend making extra of and saving for topping future drinks. Luckily, you can make at least 2 servings with one can of coconut milk and store it in the fridge for up to a week. If you do make the maple cream ahead of time, be sure to whisk it again before serving.
We also added maple syrup to the milk, because you can never have too much maple, but also since it's a great trick for keeping the layers separate. We chose vanilla milk for an extra treat, especially since the flavor is present in almost every dessert. If you prefer, you could easily transform any plain milk by adding a splash of vanilla syrup or extract to create just enough for this recipe.
Finally, we used Hojicha Powder to create a bold roasted tea latte. The Japanese tea powder perfectly dissolves in the cold water with a whisk or spoon, so you can prepare it with ease and keep your drink from melting. The Hojicha Powder adds another dimension to the latte, and its earthy flavor perfectly balances the sweetness. Imagine dunking a maple cookie into a rich latte, and you've got yourself a Maple Cream Latte.
- 100 ml coconut cream
- 1 teaspoon coconut water (or milk)
- 2 tablespoons maple syrup
- ½ cup ice
- 1 teaspoon maple syrup
- 120 ml vanilla milk
- 2 teaspoons Hojicha Powder
- 60 ml cold filtered water
- If using coconut cream from a can of coconut milk, then first chill the can in the fridge overnight. Scoop out the hardened coconut cream, and store separately from the liquid coconut water.
- Whisk together 100 ml of coconut cream, 1 teaspoon of coconut water, and 2 tablespoons of maple syrup for about 5 minutes until smooth and creamy. Adjust texture and sweetness by adding more coconut water or maple syrup as needed.
- Add ½ cup of ice to a tall glass.
- Mix together 1 teaspoon of maple syrup and 120 ml vanilla milk. Pour over the ice.
- Whisk together 2 teaspoons of Hojicha Powder and 60 ml of cold filtered water. Swirl together to get rid of any foam and slowly pour over the milk.
- Top the hojicha latte with the whipped maple cream.
- Enjoy your Maple Cream Latte, and serve with the maple leaf cookies that inspired this dessert latte.