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Maple Latte: Pure Syrup Recipe, Calories and Grade Guide

By Mara EllisonReviewed by Online Coffee Guide editorial teamPublished Updated 6 min read

A maple latte combines espresso, milk and maple syrup. Start with 36 g prepared espresso, 160 g (⅔ US cup) cold whole milk and 12 g (1¾ US tsp) pure maple syrup. Mix the syrup into the coffee first; use the syrup’s labeled flavor class to choose maple intensity without automatically adding more sugar.

Latte with white foam and golden drizzle beside a small syrup bottle and cinnamon sticks
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Drink Snapshot

Caffeine
~75 mg referenceGeneric USDA prepared espresso, 36 gThe caffeine reference covers the 36 g prepared espresso portion.
Calories
About 130 kcalWhole hot recipe; generic ingredient estimateIncludes all listed milk and 12 g maple syrup. Toppings or replacement milks need a separate calculation.
Serving, sugar and sources
Serving
1 hot latte: 36 g espresso, 160 g (⅔ US cup) whole milk and 12 g (1¾ US tsp) pure maple syrup
Made with
18 g dry coffee → 36 g prepared espresso
Sugar
About 15.3 g total. Includes 7.3 g added sugar from maple syrup and about 8.1 g naturally occurring milk sugar. Added sugar is part of the total.
Preparation
About 5 minutes; equipment already ready

Amounts are ingredient inputs, not a fixed finished volume. A 280 ml (9.5 US fl oz) cup leaves headroom. Nutrition uses USDA generic foods; the iced variation has less milk and separate totals. See the full calculation or label comparison.

Key Takeaways

  • 1Use 12 g (1¾ US tsp) pure maple syrup total, including any drizzle; maple-flavored pancake syrup is a different formulation.
  • 2U.S. Grade A spans Golden/Delicate to Very dark/Strong. The class describes color and taste, not a healthier sugar.
  • 3The hot recipe is about 130 kcal with 15.3 g total sugar, including 7.3 g added sugar. Caffeine is a ~75 mg generic reference.
On This Page9 Sections

What Does a Maple Latte Taste Like?

A maple latte tastes of coffee, warm milk and maple sweetness; its labeled flavor class helps you choose how assertive that character might be. The recipe below keeps the syrup portion measured so you can adjust the maple flavor.

When I want more maple flavor, I look for a syrup labeled with a stronger maple taste before using much more of the same bottle. I like gaining aroma without automatically making the whole latte much sweeter.

Pure Maple Latte Recipe

Cup capacity: 280 ml (9.5 US fl oz), with headroom.

Recipe

Pure Maple Latte

Makes:
1 latte in a 280 ml (9.5 US fl oz) cup
Time:
About 5 minutes; equipment ready

Ingredients

  • 18 g coffee, ground for espresso; aim for 36 g brewed
  • 160 g (⅔ US cup) cold whole milk, intended for the drink
  • 12 g (1¾ US tsp) pure maple syrup total, including any optional drizzle

Equipment

  • Espresso machine, grinder, scale, pitcher, thermometer, spoon, 280 ml (9.5 US fl oz) cup

Method

  1. Measure. Weigh 12 g (1¾ US tsp) pure maple syrup. Reserve up to 1 g for an optional drizzle, or use the full amount in the coffee.
  2. Mix. Brew 18 g ground coffee to 36 g espresso in a 280 ml (9.5 US fl oz) heatproof cup. Stir in the measured syrup.
  3. Steam. Steam 160 g (⅔ US cup) cold whole milk to 60–65°C (140–149°F), making fine, glossy microfoam.
  4. Pour. Wipe and purge the wand. Swirl and pour the milk into the maple espresso, leaving headroom.
  5. Serve. Add only the reserved syrup if using a drizzle. Adjust the next cup's syrup amount or flavor class separately.

Estimated nutrition per serving: Approximately 130 calories; total sugar 15.3 g. Serving: 36 g prepared espresso + 160 g (⅔ US cup) cold whole milk + 12 g (1¾ US tsp) pure maple syrup.

Recipe notes

Ingredient estimate: 130 kcal and 15.3 g total sugar (7.3 g added), with a 75 mg espresso caffeine reference.

Use a pitcher suited to 160 g (⅔ US cup) milk; count extra toppings separately.

Use a heatproof cup.

For the coffee base, follow the espresso brewing method.

Use a pitcher suited to this milk quantity. The 160 g (⅔ US cup) is cold milk intended for the drink, not a requirement to empty a larger pitcher. Fine texture and the dairy-milk temperature range follow Breville's latte guidance; the measured coffee and syrup amounts are our home adaptation.

Maple Latte Calories and Sugar

The hot maple latte is about 130 kcal and 15.3 g total sugar, including 7.3 g added sugar from maple syrup. The iced version below uses less milk, so it has a separate estimate: about 110 kcal and 13.3 g total sugar. These estimates count all listed ingredients, not just the syrup.

Serving calculation and source assumptions
Maple Latte Calories and SugarScrollable table
Maple Latte Calories and Sugar
Generic USDA ingredientAmount countedCalculated caloriesTotal sugar
Whole milk, NDB 01077160 g (⅔ US cup)97.6 kcal8.08 g
Prepared espresso, NDB 1421036 g3.24 kcal0 g
Maple syrup, NDB 1935312 g (1¾ US tsp)31.2 kcal7.2552 g
Hot total before roundingAll listed ingredients132.04 kcal15.3352 g

These reproducible calculations use USDA whole milk, prepared espresso and maple syrup. Headline calories are rounded to the nearest ten. The iced version totals 107.64 kcal before rounding. The espresso caffeine calculation is 212 mg per 100 g × 36 g = 76.32 mg, rounded to 75 mg. Use the labels for substitute products and count the milk actually served.

The 36 g espresso provides a 75 mg caffeine reference. Actual caffeine depends on the coffee and extraction; syrup and milk add no extra espresso.

The recipe contains dairy milk. For dietary restrictions, check the replacement milk and syrup ingredients and ask about shared equipment when ordering. Adding cinnamon, extra syrup or a topping makes a variation; those additions are not included in the baseline estimate.

How Much Maple Syrup Should You Use?

For this maple latte, start with 12 g (1¾ US tsp) pure maple syrup and keep the coffee and milk fixed when adjusting. Weigh the syrup for a repeatable result; the household spoon equivalent uses USDA’s 20 g per tablespoon reference.

How Much Maple Syrup Should You Use?Scrollable table
How Much Maple Syrup Should You Use?
Maple syrupSyrup-only caloriesAdded sugar from syrupSuggested adjustment
8 g (1¼ US tsp)21 kcal4.8 gUse less if the baseline is too sweet
12 g (1¾ US tsp)31 kcal7.3 gThe recipe's starting amount
16 g (2½ US tsp)42 kcal9.7 gAdd only if more sweetness is wanted

These estimated rows cover the syrup alone. Pure syrup supplies sugar even when no other sweetener is added to the bottle. The FDA's added-sugar guidance includes maple syrup used to sweeten foods and drinks.

Maple Syrup Grades for Coffee

Within U.S. Grade A, the USDA identifies four color and taste classes. Choose using the label rather than an online color swatch.

Maple Syrup Grades for CoffeeScrollable table
Maple Syrup Grades for Coffee
U.S. Grade A classOfficial taste descriptionA useful starting choice
GoldenDelicateTry when a mild maple accent is the goal
AmberRichA middle-intensity option
DarkRobustTry when milk masks a delicate syrup
Very darkStrongTry for the most assertive labeled maple taste

The final column offers suggestions based on the class descriptions. All four sit within Grade A, which also has requirements beyond color.

Maple latte recipe with 36 g espresso, 160 g cold milk and 12 g pure maple syrup alongside the four USDA Grade A color and taste classes
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Check the label for maple-syrup class; include any drizzle within the measured syrup allowance.

Pure Maple Syrup vs. Pancake Syrup

Read the ingredient statement, not only a maple leaf on the front. The U.S. maple syrup standard defines a sap-derived product, including syrup made by dissolving maple sugar. Maple-flavored pancake syrups may use different sweeteners and flavorings. They can sweeten coffee, but are not the same ingredient as the pure maple syrup used for this recipe and calculation.

A maple-flavored coffee syrup is another formulation. Do not assume that 12 g of it has the same sugar content or flavor intensity. Use its label and adjust the dose. No special coffee syrup is required for this recipe.

Iced Maple Latte Variation

For an iced maple latte, stir 12 g (1¾ US tsp) pure maple syrup into 36 g hot espresso. Put 120 g (½ US cup) cold milk and 120 g (4.2 oz) water ice in a 350 ml (11.8 US fl oz) glass, add the maple espresso and stir. Keep headroom for mixing.

The iced recipe has an estimated 110 kcal, 13.3 g total sugar and 7.3 g added sugar. The lower calorie estimate comes from the smaller milk portion, not from ice removing calories. See the iced latte guide for more on milk and ice choices.

Oat Milk, Decaf and No-Machine Options

For a maple oat latte, choose an oat drink suited to foaming and follow its heating directions. Nutrition must use that carton's label: a per-100-ml label requires a measured volume or a verified density conversion, not an assumption that 160 g is 160 ml. Pure maple syrup can suit a vegan recipe when paired with a suitable plant drink; the dairy version here is not vegan.

Decaf espresso keeps the same ingredient proportions, with a different caffeine amount. Without an espresso machine, use a 36 g (1.3 oz) portion of strong moka-pot coffee, or make instant coffee in 36 g (1.2 US fl oz) hot water following the product's dosing guidance. Warm and froth the milk separately in equipment designed for hot liquids. Use the caffeine information for that coffee preparation.

Maple Latte Troubleshooting

Maple Latte Troubleshooting
Maple Latte Troubleshooting
What happened?Adjustment
Sweet enough, but little maple characterTry Dark/Robust or Very dark/Strong at the same syrup amount
Too sweetReduce syrup from 12 g (1¾ US tsp) to 8 g (1¼ US tsp) before changing the coffee
Concentrated sweet layer at the bottomStir syrup into espresso before adding milk
Flavor differs greatly from the guideCheck whether the product is pure maple or maple-flavored syrup
Coffee disappearsCheck the espresso, then reduce milk if needed
Milk tastes cooked or has coarse foamUse less aeration and stop at 60–65°C (140–149°F) for dairy milk

Common Questions

How much maple syrup goes in a latte?
Start with 12 g (1¾ US tsp) pure maple syrup for 36 g espresso and 160 g (⅔ US cup) cold milk. Try 8 g (1¼ US tsp) if the drink is too sweet.
Can I use maple syrup in iced coffee?
Yes. For this latte, stir it into hot espresso first, then add the cold milk and ice.
Which maple syrup is best for coffee?
There is no universal best. Amber/Rich is a middle-intensity starting point; Dark/Robust or Very dark/Strong may suit a more noticeable maple flavor.
Is pancake syrup the same as maple syrup?
Not necessarily. Maple-flavored pancake syrup may use other sweeteners. Read the ingredient statement and recalculate the recipe using its label.
Does a maple latte have added sugar?
Yes. The baseline's 12 g maple syrup contributes about 7.3 g added sugar; milk contributes additional natural sugar.
Can I make a vegan maple latte?
Use a suitable plant drink and pure maple syrup, checking the product ingredients. The whole-milk recipe here contains dairy.

Editor's Take

Sources and Further Reading

7 references

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