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Surprise, surprise! Another coffee drink from the non-coffee drinker! Haha…as you’ll see in the recipe below, I kept the coffee-to-almond-milk ratio equally balanced so as not to traumatize myself. Feel free to adjust the ratio to your liking – I don’t mind. (As long as you don’t try to shove your version down my throat.) Hey, I bet these additions would even be good with a mug of your favorite fall-flavored tea, like a spiced chai!
This Velvety Maple Latte was actually inspired by one of my blog readers who suggested that I concoct a healthy version of some sort of maple latte from Starbucks. I have no idea who suggested it (I’m sorry! Please declare yourself!), and I have no idea if this is anywhere remotely close to Starbucks or not, but I heard “maple” and “latte” and I knew that another velvety drink was in order. After you all enjoyed last week’s Velvety Ginger Cookie Sip so much, I knew that it was officially all right to post hot drinks. Mmm…my favorite time of year!
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
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- Heat the coffee and almond milk together to your desired temperature. (I microwave them together in a glass measuring cup for 2 minutes.)
- Meanwhile, add the other ingredients to a blender cup. (I often use our Nutribullet single-serve cup.) When the coffee and almond milk are hot, add them to the blender cup and blend until frothy and creamy. Taste and add additional sweetener if desired.
I like strong flavors, so if you find the maple or cinnamon to be overpowering, feel free to decrease them. I'm just not a coffee drinker so I was looking for other flavors to balance it out.
Always be careful when blending hot liquids and vent the blender as needed to prevent an explosive pressure buildup. Be very careful when opening the blender lid after blending. To avoid the pressure problem, you could just blend the ingredients using an immersion blender.