Bold espresso shaken until frothy with pure maple sweetness, a hint of cinnamon and cocoa, poured over ice, and finished with a maple sugar salt topping for a smooth, sweet-savory finish.
What You'll Need:
- 32g Espresso (double shot)
- 200g Milk (of your choice)
- 20g (2 pumps) Maple Syrup
- Ice
- 1g Cinnamon
- 1g Cocoa Powder
- Maple Sugar and Salt (for garnish)
How to Make the Maple Shaken Espresso Latte:
- Pull your espresso shot into a shot glass.
- Fill 16oz glass 1/2 way up with ice, and pour in the milk (should be approximately half way up).
- Fill cocktail shaker 1/2 way with ice.
- Pour maple syrup, over the ice and add cocoa, and cinnamon.
- Pour espresso into the shaker.
- Close shaker, and shake vigorously in a 'V' pattern for 15-20 seconds (until it is frosty).
- Strain shaker contents over the milk, and top it off with more milk, if needed.
- Garnish with the maple sugar and salt, and enjoy.
