This latte is simple, frothy, and absolutely scrumptious. What’s more, it's made without an espresso machine. That means it’s the perfect beginner latte. It’s also great for a coffee connoisseur looking for a little something fun to try. The smoked salt and maple combination is a divine savory-sweet balance that feels elevated despite the simple ingredients. Overall, this latte is a total hit!
YOU’LL LOVE THIS LATTE:
- It’s easy to make. This latte requires very little technical know-how, while still delivering a complex flavor. It is the perfect way to impress your friends or to try a fun treat without actually having to work too hard.
- It’s customizable. This latte can be toyed with very easily with substitutions. Try switching up your milk, sweetener, or add-in to create your own easy latte creation!
- It’s suitable for many dietary restrictions. With oat milk and maple syrup, this latte is perfect if you follow a vegan diet or prefer to avoid animal products. It is also nut free and gluten free, so long as you choose an oat milk brand that is certified gluten free!
INSTRUCTIONS:
Fill the bottom compartment of your moka brewer with water to the fill line or just below the steam valve. Then, fill the filter basket with drip-grind coffee. Level off with your finger or the underside of a butter knife (do not press or pack coffee). Insert the filter basket into the brewer bottom and screw on top of the brewer.
Place the moka onto the burner on high heat. Keep the lid open to observe when coffee begins to fill the top chamber. Once coffee begins brewing, close the lid, turn off the burner, and allow residual heat to finish brewing the coffee. While coffee is brewing, heat the milk to a simmer. Froth the milk using a milk frother until milk has approximately doubled in volume.
From there, you’re ready to serve! In each mug, pour your maple syrup and tiny pinch of smoked salt, then coffee, then add your milk. Top with an additional drizzle of maple syrup and pinch of smoked salt.
TIPS:
- Take the tiniest pinches of smoked salt. Smoked salt is perfect for adding complexity to this latte, but a little is all you need. What else can you do with smoked salt? It is amazing on chocolate chip cookies, anything caramel flavor, and to finish roasted veggies for extra roasty flavor. It can also be a fun addition to cocktails!
- This recipe is written for a moka brewer, but you can also make it with strong drip coffee or espresso powder in a pinch. Of course, if you have an espresso machine, use that!
- While I have not had this issue, some say moka-made espresso can taste metallic. This is likely from over cooking the espresso. To avoid this, fill the bottom compartment of your brewer with hot water to begin the cooking process.
OTHER MORNING FAVORITES YOU'LL LOVE:
Easy Fluffy Peanut Butter and Blueberry Steel Cut Oats
Ingredients
- 1 cup water
- ~1 oz coffee , ground to drip grind
- 4 teaspoon maple syrup , plus additional for topping
- ~¼ teaspoon smoked salt (4 small pinches)
- 1½ cups oat milk (or: preferred milk)
Equipment
Instructions
- Fill: Fill the bottom compartment of moka brewer with water to the fill line or just below the steam valve. Fill the filter basket of your moka with drip-grind coffee. Level off with your finger or the underside of a butter knife (do not press or pack coffee). Insert the filter basket into the brewer bottom and screw on top of the brewer.
- Brew: Place the moka pot onto the burner on high heat. Keep the lid open to observe when coffee begins to fill the top chamber. Once coffee begins brewing, close the lid, turn off the burner, and allow residual heat to finish brewing the coffee.
- Froth: While coffee is brewing, heat the milk to a simmer (on the stovetop or in the microwave). Froth the milk using a milk frother until milk has approximately doubled in volume from foam.
- Serve: In each mug, pour 2 teaspoon maple syrup and tiny pinch of smoked salt, then add 4 oz espresso to each mug. Add milk, being careful to distribute foam amongst both mugs. Top with an additional drizzle of maple syrup and pinch of smoked salt.
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