At the end of the day, I’m a Canuck at heart. I say sorry a million times a day, drink Timmies like it’s going out of style and have maple syrup pulsing through my veins. I’m a proud Canadian and I didn’t realize this stereotypical Canadian persona until recently, when I found myself lamenting over my lacking maple syrup consumption since I’ve been abroad.
Thankfully, the maple gods heard me and I received a care package from home complete with, you guessed it, maple syrup! Though the half litre jug won’t last long, it’s enough to get me by for another little while. Plus, I always have Canada Joe Maple Syrup at the grocery store, which was also a very happy surprise when I found it at the market during my first weeks in Italy!
Craving a maple fix, I decided to make a maple latte, swapping cane sugar for sweet sap and wow, what a smart decision that was. Even Jasmine—who often laughs at how many times I want to add maple (or honey!) to any and every dish I make—hopped on the maple bandwagon and enjoyed this latte a fair bit...until a piece of her face mask slipped off of her cheek and into her mug. LOL!
For this latte, it’s not necessary to use an espresso machine to brew your coffee but it is efficient. Jasmine, being a typical Italian, decided to purchase a Nespresso machine when we first moved in. Partly inspired by the fact that I broke the handle off of our moka and partly because the Nespresso machine is more convenient, it was a purchase worth investing in.
Though I am not a coffee drinker, I find myself indulging in an espresso that’s ready in the blink of an eye, right at my fingertips. Plus, machine espresso is so much creamier and tastes like something you would get at a bar. I have a Keurig back home in Canada but I think after a year spent in Italy, I might just make the switch to a Nespresso or Lavazza coffee machine when I finally return home. The quality is simply unparalleled.
A fairly easy hot beverage to make, especially with an espresso machine, you just need to froth a bit of milk and add it to a mug with the maple and espresso. I must admit, I wanted to originally craft a cappuccino, but a cappuccino has a bolder espresso flavour and more milk foam whereas a latte has milder espresso flavour, an abundance of steamed milk and just a bit of froth. I tend to favour a latte more anyway, so I was happy with what I ended up with. And I hope you will too!
Feeling adventurous, I decided to try my hand at latte art. I mean, how hard could it be? It’s apparently very hard. I tried to make one of those latte leaves by pouring my milk in a back-and-forth pouring motion but ultimately, no design was left behind. Though my design was a fail, it didn’t matter that much because the flavour was delicious!
This maple oat latte tasted like home, especially as I cuddled up under a blanket, listening to my lesson on the Sociology of Taste and watching the falling snow outside my window. Transported back to cozy Canadian winters, this latte is worth giving a try during your next snowy Sunday morning!
. . .
Maple Oat Latte
*Makes 1 serving*
INGREDIENTS
1 cup oat milk
1 shot of espresso
1 teaspoon maple syrup
METHOD
Brew a single shot of espresso and pour into a large mug.
Drizzle maple syrup and stir.
Heat oat milk over low to medium heat and whisk until frothy about 5 minutes, ensuring not to burn.
Pour warmed milk over espresso and maple mixture and enjoy!