Maple Bacon Latte Recipes

MAPLE BACON LATTE

Steps:

• Place a skillet over medium heat and add the bacon.
• Cook the bacon until just starting to crisp. Pour the bacon grease into a heatproof container and reserve for another use.
• Return the bacon to the pan. Turn the heat to medium-low.
• Add the maple syrup to the pan with the bacon and cook for 2-3 minutes. You may need to reduce the heat to prevent the syrup from coming to a hard boil. A tiny simmer is okay, but you don't want it to get too thick.
• After 2-3 minutes, pour the maple syrup into a heatproof container or mason jar. Set aside. Allow the bacon to cook another 2-3 minutes until candied. Place on a greased rack to drain. Maple glazed bacon will stick to paper towels.
• At this point, you can refrigerate your bacon maple syrup for up to a week to make your lattes on demand. The bacon is best enjoyed immediately.
• To make your latte, prepare your espresso using your preferred method. Heat the milk.
• Pour 2/3 cup of the warmed milk into a mug and top with a shot of espresso.
• Add your desired amount of bacon maple syrup (1-2 tablespoons was plenty for us), garnish with bacon (if available), and enjoy!

MAPLE BACON LATTE RECIPE BY TASTY

Steps:

• Make the maple bacon syrup: Preheat the oven to 425°F (220°C). Line a baking sheet with foil.
• Arrange the bacon in a single layer on the prepared baking sheet. Bake for 15-17 minutes, until crispy. Transfer the bacon to a cutting board, blot with a paper towel to absorb any excess grease, and roughly chop.
• Transfer the bacon to a small saucepan, along with the maple syrup. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes, or until thickened slightly. Remove the pot from the heat and let the syrup sit for 15-20 minutes. (The longer it sits, the more bacon flavor the syrup will have.) Strain the syrup into an airtight container, reserving the candied bacon bits. The syrup will keep in the refrigerator for up to 2 days.
• Make the maple bacon latte: Working in batches if needed, add the milk to a milk frother and set to the steam setting. Steam until hot. (Alternatively, warm the milk on the stove in a small saucepan over medium-low heat, stirring occasionally, until beginning to steam. Using a handheld immersion blender, blend on low speed until frothy.)
• In a coffee mug, stir together the espresso and 2 tablespoons of maple bacon syrup. Pour in steamed milk until the mug is ¾ full, then top with foam. Garnish with some of the candied bacon bits and a sprinkle of ground cinnamon. Serve immediately.
• Enjoy!