Apple Cinnamon Latte by Barista in Pajamas

Forget pumpkin spice for a second. Apple, cinnamon and coffee deserve a turn.

This is one of the easiest syrups I’ve made. Fresh apple juice, cinnamon, cloves, a pinch of salt and maple syrup go into the pan together. Reduce it by half, let it cool, then stir in the vanilla. That’s your apple-and-spice base, ready for espresso and milk.

The recipe below makes one iced latte using part of the syrup batch. You can also serve it hot; there’s a simple variation below.

What you’ll need

A small saucepan, a fine-mesh sieve, a clean bottle or covered container, and your usual espresso setup.

For the apple cinnamon syrup

• 450 g fresh apple juice (about 1 lb)
• 2 cinnamon sticks
• 6 cloves
• A pinch of salt
• 30 g maple syrup (2 tbsp)
• 5 g vanilla extract (1 tsp)

For one iced latte

• 15 g syrup (1 tbsp, in the espresso cup)
• 5 g syrup (1 tsp, in the milk)
• A double shot of espresso
• 120 ml milk (about 4 fl oz)
• Ice
• Optional: diced apple rolled in cinnamon, for the topping

Make the syrup

1. Add the apple juice, cinnamon sticks, cloves, salt and maple syrup to a small saucepan.

2. Simmer until the liquid has reduced by half.

3. Let it cool down, then stir in the vanilla extract.

4. Filter out the spices and transfer the syrup to a clean bottle or covered container. Keep it in the fridge.

Build your iced latte

1. Add 15 g (1 tbsp) syrup to an espresso cup and brew a double shot directly over it.

2. Fill a glass with ice and add 120 ml milk. Stir 5 g (1 tsp) syrup into the milk.

3. Pour the sweetened espresso over the milk.

4. If you like, finish with diced apple rolled in cinnamon.

A chocolatey coffee works beautifully

Go for coffee with chocolatey notes to sit alongside the apple and spices. I’m using a Caffè Borbone Arabica blend in the video. Use that if you have it, or choose a coffee you already enjoy with a similar flavour profile.

In the mood for a hot latte?

The downloadable card walks through the iced version. For a hot variation, skip the ice, warm or steam the milk, and combine it with the syrup and espresso. Keep the same starting quantities, then adjust the sweetness to your taste.

Keep the syrup in the fridge

Filter the finished syrup into a clean, covered container and refrigerate it. The recipe card specifies up to one week in the fridge. Make the latte fresh when you’re ready for a cup.

Save it for a slow morning.

The complete two-page recipe card, ready to keep on your phone or print for the kitchen.

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