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I have been loving making my own latte recipes lately, especially because I can flavor it with simple, real ingredients. This Maple Cinnamon Latte is warm, cozy, and naturally sweetened with pure maple syrup – no simple syrups or artificial flavoring needed! It’s creamy, gently spiced, and naturally sweetened with pure maple syrup for a cozy flavor that feels special without being over the top. The cinnamon gives it just enough warmth to make each sip taste like fall in a cup.
It’s the kind of drink that feels indulgent but is actually made with wholesome ingredients you probably already have in your kitchen. With just a few minutes and a milk frother, you can skip the coffee shop and enjoy this fall-inspired latte right at home.
Nutritional benefits of this Maple Cinnamon Latte
- 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 a Maple Cinnamon Latte
Espresso – I love using Purity Coffee because it’s mold-free, mycotoxin-free, and free of pesticides and other contaminants. It’s my favorite healthy coffee brand at the moment!. to make a double shot of espresso. I use the De’Longhi espresso machine, but I definitely look forward to buying a Breville soon to take this latte to another level!
Pure maple syrup
Ground cinnamon – I always recommend Ceylon cinnamon instead of Saigon / Vietnamese cinnamon
Pinch of salt – helps bring out more flavor
Grass-fed milk
How to make a Maple Cinnamon Latte without simple syrup
- Put the ground cinnamon, salt, vanilla extract, and maple syrup into a mug. Pour a double shot of espresso into the mug and blend it all together with a milk frother.
- Steam the milk and pour into the mug. 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 and variations
- Make it iced: In a 16-oz cup, whisk together the ground cinnamon, pure maple syrup, pinch of salt, vanilla extract, and double shot of espresso. Then add 6 oz of cold milk and fill with ice. Drink with a straw if desired and enjoy!
- Add whipped cream on top – using a milk frother, blend 2-3 Tbsp of heavy cream with 1/2 tsp of pure maple syrup (and a dash of cinnamon if desired) in a small cup for about 10-15 seconds until thickened (but still pourable, not thickened to the point that it’s a big clump). Pour on top of the latte . This works for both iced and hot, but obviously it’ll melt into the hot latte a little quicker – which is absolutely delicious!
- Make it extra cozy by adding a dash of ground cloves or allspice.
Other recipes you’ll love
I hope you love this 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!
PrintMaple Cinnamon Latte
- Prep Time: 7 minutes
- Total Time: 7 minutes
- Yield: 1 serving 1x
- Category: lattes
Ingredients
2 shots espresso
1 – 1 1/2 Tbsp pure maple syrup
1/8 tsp ground Ceylon cinnamon see instructions
Couple pinches of salt
1/2 tsp pure vanilla extract
5–8 oz of grass-fed milk, to preference
Instructions
For the hot coffee, I opt for 1/8 tsp of ground ceylon cinnamon because it’s stronger when hot. However, for when I make this an iced latte, I prefer 1/4 tsp of ground ceylon cinnamon.
- Put the ground cinnamon, salt, vanilla extract, and maple syrup into a mug. Pour a double shot of espresso into the mug and blend it all together with a milk frother.
- Steam the milk and pour into the mug. Enjoy!
Notes
Note: I recommend using Ceylon cinnamon (“true cinnamon”) for this recipe. It has a softer, more delicate flavor and contains far less coumarin than Cassia cinnamon (like Saigon or Vietnamese), making it a healthier choice if you enjoy cinnamon often.
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