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This Iced Maple Cinnamon Latte is a simple way to enjoy a sweet, spiced coffee without any artificial syrups or flavorings. Espresso, creamy milk, a touch of vanilla, cinnamon, and pure maple syrup come together in a refreshing drink, topped with whipped cream made from grass-fed cream (aka real ingredients that taste indulgent without being heavy!).

I love making this when I want a little change from my usual coffee routine, and it’s easy to make it your own. Add extra cinnamon, a bit more maple, or try a different milk – whatever makes it perfect for you. Compared with most coffee shop drinks, it’s a cleaner, healthier option that still feels like a treat, and it only takes a few minutes to pull together.

Nutritional benefits of this recipe

Cinnamon (specifically Ceylon) is incredible at balancing blood sugar and many studies show it being effective for diabetics to reduce insulin need. It’s also rich in antioxidants and has anti-inflammatory properties. I recommend using Ceylon instead of Cassia/Saigon/Vietnamese because it is up to 250 times lower in coumarin than the other varieties. The product will specify if the cinnamon is Ceylon, but if it just says “cinnamon” then it’s likely Cassia cinnamon like Saigon or Vietnamese cinnamon.
Purity Coffee is mold-free, mycotoxin-free, and free of pesticides and other contaminants. It’s my favorite healthy coffee brand at the moment!
Maple Syrup – A natural sweetener that’s lower on the glycemic index than refined sugar and packed with minerals like manganese, zinc, and potassium, along with antioxidants.
Grass-Fed Milk – A great source of protein, calcium, and healthy fats. Grass-fed also contains more omega-3s and vitamin K2 compared to conventional milk.

Ingredients for an Iced Maple Cinnamon Latte

Espresso – I love using Purity Coffee because it’s mold-free, mycotoxin-free, and free of pesticides and other contaminants. I use the De’Longhi espresso machine.

Pure maple syrup

Ground cinnamon – I always recommend Ceylon cinnamon instead of Saigon / Vietnamese cinnamon

Pure vanilla extract

Pinch of salt – helps bring out more flavor

Grass-fed milk

Grass-fed heavy cream – for the whipped cream topping

How to make an Iced Maple Cinnamon Latte

Put the ground cinnamon, salt, vanilla extract, and maple syrup into a 16-oz cup.
Pour a double shot of espresso into the cup and blend it all together with a milk frother.
Pour cold milk into it and fill the cup with ice.
Make the whipped cream: put the heavy cream, maple syrup, and dash of cinnamon into a narrow cup or bowl (I use my espresso mug for this) and blend together with a milk frother for 15-20 seconds until thickened but still pourable. Pour on top of the latte, stick a straw into the cup, and enjoy!

Why I Use Ceylon Cinnamon

Not all cinnamon is the same! Most cinnamon you’ll find in grocery stores is Cassia cinnamon (like Saigon or Vietnamese cinnamon). While it has a bold, sweet-spicy flavor, it also contains significantly higher levels of coumarin (up to 250 times more). Coumarin is a naturally occurring compound that can be harmful to the liver and kidneys if consumed in large amounts over time.

Ceylon cinnamon (often called “true cinnamon”) has a softer, more delicate flavor with subtle citrusy notes. It contains much lower levels of coumarin, making it the better choice if you use cinnamon regularly.

What’s the deal with coumarin in cinnamon?

Coumarin is a natural compound found in many plants, but it is particularly high in Cassia cinnamon (the kind most commonly sold in U.S. grocery stores, like Saigon or Vietnamese cinnamon). While small amounts aren’t usually harmful, larger amounts of coumarin can put stress on the liver and kidneys. Some studies have shown that high, long-term intake may increase the risk of liver damage in sensitive individuals.

The European Food Safety Authority (EFSA) actually set a “tolerable daily intake” for coumarin because of these concerns. Cassia cinnamon contains up to 250 times more coumarin than Ceylon cinnamon, which is why switching to Ceylon is a smarter choice if you use cinnamon regularly.

To put it into perspective:

Cassia (Saigon/Vietnamese) contains a higher amount of coumarin, ranging from 2–8% or more. Ceylon contains only 0.004% coumarin, which is low enough to be considered safe for regular consumption.
The European Food Safety Authority (EFSA) set the “tolerable daily intake” of coumarin at 0.1 mg per kg of body weight.
- For a 150 lb (68 kg) person, that’s about 6.8 mg per day.
- Just ½–1 teaspoon of Cassia cinnamon can exceed that limit.
- With Ceylon cinnamon, you’d have to consume extremely large amounts to even come close to that level.

That’s why if you’re making daily lattes, oatmeal, or baked goods with cinnamon, Ceylon is the much safer long-term choice.

Bottom line: Saigon/Vietnamese cinnamon is fine in moderation, but if you love cinnamon and use it daily, Ceylon cinnamon is the safer and healthier choice — plus, it has a more delicate, complex flavor.

Modifications & variations

Omit the whipped cream to make it lighter.
Make it extra cozy by adding a dash of ground cloves or allspice.
Make it hot by following this recipe instead.

Other recipes you’ll love

Hot Maple Cinnamon Latte

Pumpkin Spice Latte

Iced Apple Cider Latte

Iced Lavender Latte

I hope you love this Iced Maple Cinnamon Latte! Please be sure to leave a comment and rating if you give it a try. I would LOVE to know how it turned out for you!

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