Our iced maple oat latte was one of the first drinks I put on the menu, and it’s still the one I make for myself the most. It’s basically the cold version of a comfort drink — just three ingredients, no syrups, nothing fussy. Here’s how to build one at home.
You’ll need: a double shot of espresso (or 4 oz of strong cold brew if you don’t have a machine), 8 oz of cold oat milk, and 1 to 2 teaspoons of real maple syrup (Grade A amber if you can find it — Grade B works and is even more caramel-y).
Method: stir the maple syrup directly into the hot espresso while it’s fresh. This is the single most important step. Cold maple syrup never fully dissolves in cold milk, and you’ll end up with a sweet puddle at the bottom of the cup. Stirring it into the hot shot first sets the sweetness all the way through.
Fill a 12 oz glass with ice. Pour the cold oat milk over the ice. Slowly pour the sweetened espresso over the back of a spoon to create the layered look (or just pour and stir — it tastes the same either way).
A few small upgrades, if you want to nerd out: a pinch of flaky salt on top brings out the maple. A few drops of vanilla extract makes it taste like the inside of a bakery. And if you froth the oat milk cold (most home frothers do this) before pouring, you get a thicker mouthfeel that’s almost dessert-like.
Make it once. Adjust the maple to taste. Tell us how it goes.