While I have absolutely nothing against pumpkin or a real Pumpkin Spiced Latte, I do feel that recipe is a bit overdone each fall.
My inspiration for today’s recipes is two-fold. First, it is still rather hot outside in my “neck of the woods.” Second, one fall this flavor was a one-hit (season?!) wonder at a popular nationwide coffee chain. It happened to be my favorite drink that year, yet, the rest of the population didn’t agree. I may be dating myself a bit, but I also assume the infamous PSL came out the following year after the Maple Macchiato flop.
A bit of a caffeine-induced rabbit trail… The macchiato is hands-down my FAVORITE specialty coffee-house style drink to order. You may have heard of it in a common flavored drink: The Caramel Macchiato (read, “care-UH-mel!”) It is a love-it-or-hate-it drink as it is purposely made in layers and true coffee drinkers (snobs…) know that it is not supposed to be stirred. As you drink through the layers, you have several flavor experiences, from creamy and sweet at the top to strong and bitter at the bottom.
My second favorite “fancy” drink to order if I’m at a coffee shop is a cappuccino. (Whole milk, extra foam, unflavored, but that is another story…) This is a similar experience to the macchiato, with the dairy on the top and the espresso on the bottom. The main difference has to do with the amount of foam added to the top of the drink. In my case, a cappuccino would be a shot or two of espresso and almost the rest of the cup filled with milk foam. Again, not stirred! (And, in case you are wondering, a latte, to put it simply, is somewhere in the middle of those two. Espresso on the bottom, plenty of steamed milk, stirred and topped with some milk foam.)
Yes, coffee is my thing… Let’s get on with the recipes, shall we? They both are layer-style drinks that involve a bit of whipping with an electric whisk, and are perfect on a still very warm fall afternoon.
In an effort to keep this post to the point, I will not be showing the exact steps. You can watch the video at the bottom for the specifics, if you prefer!
Maple Cold Foam
Ingredients
- 2 cups Cold Brew Coffee homemade or store bought, can use chilled hot-brewed coffee
- 1/4 cup Heavy Whipping Cream
- 1/8 cup Whole Milk
- 1/8 cup Maple Syrup
- 1 tsp. Maple Extract
Instructions
- Make or purchase cold brew.
- In a large bowl, whip heavy cream until soft peaks form.
- Add maple syrup, maple extract and milk to whipped cream. Beat for another minute until well incorporated. (Cream will not become stiff like traditional whipped cream.)
- Fill a glass with ice and cold brew. Top with a thick layer of maple cream.
- Garnish, if desired, with a sprinkle of ground cinnamon, ground cloves, or add a whole cinnamon stick.
Maple Whipped Coffee
Ingredients
- 2 cups Whole Milk
- 1 tbsp. Instant Coffee Regular or decaffeinated
- 1 tbsp. Hot Water not boiling
- 1-2 tbsp. Maple Syrup divided, 1 tbsp. is optional
- 1 tsp. Maple Extract
Instructions
- In a large bowl, pour instant coffee, hot water, and maple syrup. Whip with an electric beater on high for several minutes until stiff peaks form.
- In a glass or drinking cup, combine milk and maple extract. Add additional tablespoon of maple syrup if desired. Stir well.
- Top milk with whipped coffee.
- Garnish with ground cinnamon, ground cloves or a whole cinnamon stick, if desired.
Experiencing a chilly fall? Try out these drinks to warm you up:
Hot Cocoa For a Chilly Day
Fall Flavored Syrup for a Latte
Need a drink recipe for a celebration? Check out this family-friendly bubbly concoction:
Sparkling Fruity Punch
Ready for pumpkin?? Try this recipe for a cozy fall breakfast:
Quick Sourdough Pumpkin Cinnamon Rolls
I may, or may not, have been binge reading your blog this week!
I miss you so much sweet friend!
And now I want to try this whipped coffee!!!
Aww!! I miss you too. ❤ We sure need to catch up over coffee!