Go Back
–+ servings

Salty Canadian Iced Latte

This salty Canadian iced latte turns maple syrup, butter, and espresso into a frothy, velvety coffee treat with a sweet-and-savory twist.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Beverages
Cuisine: American
Calories: 144
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 fl oz hot espresso freshly pulled or strongly brewed
  • 1 1/2 tsp pure maple syrup plus more to taste
  • 1 1/2 tsp unsalted butter cut into small pieces
  • 1 pinch flaky sea salt or fine salt
  • 3 to 4 fl oz cold whole milk or your favorite nondairy milk
  • as needed ice cubes about 1 1/2 cups to fill a tall glass

Method
 

  1. Fill a tall glass about three quarters full with ice cubes, then pour the cold milk over the ice and set the glass aside.
  2. Add the hot espresso, maple syrup, butter, and flaky sea salt to a measuring cup or narrow jar with plenty of headspace for foaming.
  3. Use a handheld frother or immersion blender to blend the espresso mixture right away until the butter is fully melted and a thick, light foam forms.
  4. Slowly pour the foamy espresso mixture over the milk and ice, stir gently to combine, and serve immediately with or without a straw.

Nutrition

Calories: 144kcalCarbohydrates: 12.1gProtein: 3.5gFat: 9.4gSaturated Fat: 5.8gCholesterol: 27mgSodium: 174mgSugar: 10.8g

Notes

Serve right away while the foam is tall and creamy.
No espresso machine? Stir 2 teaspoons instant espresso powder into 2 fl oz hot water and cool slightly before using.
Regular coffee is too weak for this recipe, so stick with espresso or instant espresso powder.
For a dairy-free version, use plant-based butter sticks (not spreadable butter) and almond milk or oat milk, then add extra salt to taste.
Prep the espresso and milk ahead of time, but froth the butter mixture only when you are ready to serve.
Blend for 20 to 30 seconds until thick; if the glass is too full, the foam will overflow.

Tried this recipe?

Let us know how it was!