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Maple & Smoked Salt Oat Milk Latte

An easy yet complex latte that has deep espresso flavor without the use of an expensive espresso maker.
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2 (10 oz) lattes
Calories: 119kcal

Ingredients

  • 1 cup water
  • ~1 oz coffee , ground to drip grind
  • 4 teaspoon maple syrup , plus additional for topping
  • teaspoon smoked salt (4 small pinches)
  • cups oat milk (or: preferred milk)

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.

Notes

This recipe can also be made using 4 oz strongly brewed drip coffee, 2 oz instant espresso, or 1-2 oz true espresso. Moka espresso is roughly ¼ the strength of regular espresso for reference. Adjust the amount of espresso in your latte to your taste. 
Use milk of choice, however almond milk does not froth very well. 

Nutrition

Serving: 1latte | Calories: 119kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Sodium: 137mg | Potassium: 331mg | Fiber: 2g | Sugar: 12g | Vitamin A: 135IU | Calcium: 370mg
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