Maple Bacon Latte

Coffee Recipes


for 1 serving


  • 6 strips bacon
  • 1 cup pure maple syrup(336 g)


  • 1 cup whole milk(240 mL)
  • 2 oz espresso(55 g)
  • ground cinnamon, for garnish


To make the maple bacon syrup, follow these steps:

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

Line a baking pan with aluminium foil.

Arrange the bacon in a single layer on the baking sheet that has been prepared.

Bake for 15-17 minutes, or until the bacon is crispy.

Transfer the bacon to a chopping board, wipe it with a paper towel, and coarsely chop.

Place the bacon in a small saucepan with the maple syrup.

Bring to a gentle boil over medium-high heat, then lower to low heat and simmer for 15 minutes, or until slightly thickened.

Remove the pot from the heat and set aside for 15-20 minutes to allow the syrup to cool. (The longer the syrup rests, the more bacon taste it will have.)

Reserving the candied bacon bits, strain the syrup into an airtight jar.

The syrup can be stored in the refrigerator for up to two days.

Make the maple bacon latte: Working in batches if needed, put the milk to a milk frother and set to the steam setting.

Steam until it is hot. (Alternatively, reheat the milk in a small saucepan over medium-low heat, stirring regularly, until it begins to steam.

Blend on low speed with an immersion blender until frothy.)

Stir up the espresso and 2 tablespoons maple bacon syrup in a coffee mug.

Fill the mug 3/4 full with heated milk, then top with foam.

Garnish with candied bacon bits and ground cinnamon if desired. Serve right away.