This drink is cozy in a cup.
It’s warm, sweet, and has that perfect kick of cinnamon spice.
I make this every fall when the mornings start to get chilly, but honestly, it hits the spot all year round.
It’s like your favorite café drink—but homemade, quick, and way more affordable.
Why I Love This Recipe
This recipe reminds me of early mornings when everything is quiet. The smell of cinnamon and maple fills the kitchen, and for five minutes, life slows down. It’s my little ritual, and now it can be yours too.
- Tastes just like a seasonal drink from a fancy coffee shop
- Ready in under 10 minutes
- Warm, sweet, and slightly spicy—comfort in a cup
- Easy to tweak if you like it creamier or less sweet
- Feels like a treat but is simple enough to make any day
Servings and Time
Makes: 2 servings
Time: 10 minutes
What You’ll Need
- 2 cups whole milk
- ½ cup brewed strong coffee or 2 espresso shots
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- Whipped cream (for topping)
- Extra cinnamon and maple syrup (for garnish)
Pro Tips
- Warm your mug first with hot water so your drink stays hot longer
- If you like it sweeter, add another drizzle of maple syrup at the end
- Use frothed milk if you want that coffee shop texture
- Brew your coffee strong—it balances out the sweetness perfectly
- Don’t skip the whipped cream, it makes every sip dreamy
Tools Required
- Small saucepan
- Whisk
- Measuring cups and spoons
- Coffee maker or espresso machine
- Serving mugs
- Spoon (for stirring and drizzling)
Substitutions and Variations
- Milk: Use almond, oat, or soy milk
- Coffee: Use decaf or a coffee alternative like chicory
- Sweetener: Swap maple syrup with honey or brown sugar
- Toppings: Try chocolate shavings or a dash of nutmeg
Make Ahead Tips
- Brew the coffee ahead and store in the fridge up to 2 days
- Pre-mix the milk, cinnamon, vanilla, and maple syrup and keep chilled—just heat and add coffee when ready
How to Make Hot Cinnamon Maple Coffee
Step 1: Heat the milk and maple syrup
In a small saucepan over medium heat, pour in 2 cups whole milk and add 2 tablespoons pure maple syrup. Heat gently until the milk is steaming, but not boiling—about 3–4 minutes.
Step 2: Add cinnamon and vanilla
Whisk in ½ teaspoon ground cinnamon and ¼ teaspoon vanilla extract. Stir until everything is smooth and the cinnamon is fully mixed in with the milk.
Step 3: Pour in the coffee
Slowly pour in ½ cup of brewed strong coffee (or 2 espresso shots) into the cinnamon maple milk. Stir to combine and heat for another 30 seconds to blend the flavors.
Step 4: Serve and garnish
Pour the hot cinnamon maple coffee into two mugs. Top each with whipped cream, a pinch of ground cinnamon, and a drizzle of maple syrup.
Leftovers and Storage
- Best served fresh, but if you have leftovers, refrigerate and reheat gently on the stove
- Don’t add whipped cream until ready to serve
- Store up to 2 days in the fridge in an airtight container
Why This Recipe Works (Quick Science)
The fat in the milk carries the warm spices and makes the drink creamy. Maple syrup dissolves evenly in hot milk, sweetening every sip without any grainy texture. The cinnamon adds that cozy warmth and works with the vanilla to bring out the flavor of the coffee instead of covering it up.
Common Mistakes
- Boiling the milk – it can scald and taste burnt. Just heat it until it steams.
- Using too weak coffee – the flavor will get lost in the milk. Brew it strong.
- Not stirring well – cinnamon can clump if not whisked in properly.
What to Serve With
- Warm banana bread
- Buttery croissants
- Maple pecan muffins
- A slice of pumpkin or apple pie
FAQ
Can I make it without coffee?
Yes, just skip the coffee and enjoy it as a maple cinnamon steamer.
Can I use instant coffee?
Definitely! Just mix 1 tablespoon of instant coffee with ½ cup hot water.
Can I use non-dairy milk?
Absolutely—oat milk and almond milk work great. Just make sure it’s unsweetened.
Can I make a big batch?
Yes! Just scale up each ingredient evenly and keep warm in a slow cooker on low.
