Maple Cream Cookie Latte
What is a Maple Cream Cookie Latte?
Picture a maple syrup-infused vanilla cream cookie, made drinkable, and pumped full of caffeine – that is the Maple Cream Cookie Latte. Fresh espresso is combined with a splash of vanilla, sweetened with maple syrup, and mixed with frothed half and half. To make the rich beverage even richer, I topped it off with whipped cream, cookie crumbles, and more maple syrup. It will take you on a magical sugar/caffeine high before the inevitable nap time!
I can’t remember which part of Canada I was in when I first had a maple cream cookie, but I do know that it was a local who gave me the pro tip. I remember he said it very slowly: GET-MAPLE-CREAM-COOKIES. I had never even heard of them but one bite in and I was a convert. The strong maple syrup flavor was so fragrant and rich. I’m not typically a cream cookie kinda gal but I am all about these cookies.
As for lattes, I’m sure my first latte was likely from Starbucks. But I’ve had so many variations since then. My favorite being in Italy because their espresso is strong, bold, and just plain delicious. I am still quite the coffee addict with my espresso maker being one of my most prized possessions (just under my dog, Crouton).
Where’d It Come From?
Maple Cream (Creme) Cookies come from the first place you’d associate with maple syrup – our lovely neighbors to the north, Canada. Lattes in its traditional form comes from Italy – though its come a long way since then (thank you, Starbucks).
Want to dig deeper into the roots of these dishes? Check out our Food History 101 Blog!
– Click here to learn about the origin of Maple Cream Cookies
– Click here to learn about the history of Lattes
How’s It Made?
Makes: 1 serving | Active prep/cook time: 5 minutes
Ingredients:
2 shots of espresso
¼ tsp maple extract
¼ tsp vanilla extract
½ cup half & half
2 tbs maple syrup
Optional: whipped cream and maple cream cookies
Instructions:
Combine espresso with maple syrup, maple extract and vanilla extract – stir until dissolved.
Steam/froth half & half and combine with espresso.
If desired, top with whipped cream, a drizzle of maple syrup, and maple cream cookie crumbles.
