Ingredients:

  • 1/4 cup pure maple syrup
  • 1 tbsp light brown sugar
  • 2 tbsp water
  • 1/4 tsp ground cinnamon
  • 1 pinch sea salt
  • 2 shots espresso
  • 1 cup unsweetened oat milk

Instructions:

  1. In a small saucepan over medium heat, combine the maple syrup, brown sugar, water, cinnamon, and salt. Whisk constantly for 3-5 minutes until the sugar fully dissolves and the mixture reaches a glossy, mahogany-colored consistency with slow-popping bubbles. Remove from heat immediately.
  2. Brew a double shot of espresso or strong coffee. Pour 2 tbsp of the fresh maple brown sugar syrup into the bottom of a mug and stir it directly into the hot espresso until completely integrated.
  3. Heat the unsweetened oat milk until steaming and use a frother to create a velvety micro-foam. Gently pour the milk over the espresso mixture, holding back the foam with a spoon until the end, then dollop the remaining foam on top. Finish with a light dusting of cinnamon.