Maple Latte Recipe
- 1 serving of coffee
- 1-2 teaspoons of pure maple syrup (Grade A light or medium)
Pour the cup of freshly brewed espresso into a mug, stirring in the maple syrup. Then, lightly spoon in steamed milk.
Sweet Tip: If you have a regular coffee maker at home without a milk steamer, we recommend lightly scalding ¼ of milk in a small pot. When ready, remove the pot from the stove and lightly froth the milk with a milk frother.
Sweet Potatoes with Bourbon and Maple
- 1 1/2 cups strong hot coffee
- 9 tablespoons pure maple syrup
- 3 tablespoons (packed) dark brown sugar
- 1/2 teaspoon instant espresso powder
- 1/3 cup bourbon
- 9 tablespoons unsalted butter, divided
- Kosher salt and freshly ground black pepper
- 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
- 3 tablespoons olive oil
- 1/2 cup chopped smoked almonds (or toasted almonds)
Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
Arrange racks in upper and lower thirds of oven; preheat to 425°. Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for those who want more.
Sourced from Bon Appetit http://www.bonappetit.com/recipe/sweet-potatoes-with-bourbon-and-maple
Blueberry Maple Breakfast Bake
- 1 loaf of white bread, crusts removed, bread cut into 1-inch pieces
- 4 oz cream cheese, cut into small cubes (about 1 cup)
- 2 cups fresh or frozen blueberries, divided
- 8 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1/4 cup maple syrup plus more for serving
- Preheat oven to 350° F. Grease an 8 or 9-inch square baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.
- Combine eggs, milk, maple syrup and butter in a large bowl and pour over bread mixture.
- Bake until a knife inserted in the center comes out clean, about 1 hour. Cover with aluminum foil if you notice the edges browning too much during baking.
- Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup. Can be prepared the night before, and baked before serving.
Sourced from Simply Recipes http://www.simplyrecipes.com/recipes/blueberry_maple_breakfast_bake/