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–+ servings

Salty Canadian Iced Latte with Maple Butter Foam

A salty Canadian iced latte with espresso, maple syrup, and butter, poured over chilled milk for a pancake breakfast in a glass.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Beverages, Breakfast
Cuisine: American
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

For the latte
  • 2 fl oz freshly brewed hot espresso
  • 1 1/2 tsp pure maple syrup
  • 1 1/2 tsp butter
  • 1 pinch fine salt
  • 3 to 4 fl oz cold milk whole milk or 2% works best
  • as needed ice cubes

Method
 

Make the latte
  1. Load a tall glass with ice cubes until it is about three-quarters full, then pour the cold milk over the ice and set it aside.
  2. In a separate measuring cup or deep jar, combine the hot espresso, maple syrup, butter, and a pinch of salt, making sure the espresso is hot enough to melt the butter.
  3. Froth the espresso mixture right away with a handheld frother or immersion blender until the butter is fully blended and the top forms a thick, creamy foam.
  4. Slowly pour the frothed coffee over the milk and ice, give it a gentle stir, and serve right away with or without a straw.

Nutrition

Calories: 145kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 6gCholesterol: 25mgSodium: 170mgSugar: 12g

Notes

For a dairy-free version, use dairy-free butter sticks and oat or soy milk, then add salt to taste because dairy-free butters vary in saltiness.
Make sure the espresso is hot so the butter melts and emulsifies into the foam immediately.
Use real maple syrup instead of pancake syrup for the cleanest, most authentic flavor.
If you do not have an espresso machine, mix instant espresso powder with 2 fl oz hot water according to package directions.
Double the recipe and froth in a larger tall container if serving two drinks.
Keep the milk cold and add plenty of ice so the latte stays cool and creamy.
Stir from the bottom before sipping so the maple butter flavor is evenly distributed.

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