Zucchini Bread Latte with Maple Cold Foam (Hot or Iced)

Why You’ll Love This Recipe

• Unique twist – a fun way to enjoy zucchini bread flavors in a mug.
• Homemade zucchini syrup – made with real zucchini, pecans, and spice.
• Maple cold foam topping – café-style indulgence at home.
• Versatile – enjoy hot in the fall or iced year-round.

Ingredients

Maple Cold Foam

• 3 Tbsp heavy cream
• 2 Tbsp whole milk
• 1 Tbsp maple syrup

Zucchini Bread Latte

• 2 Tbsp zucchini syrup (recipe below)
• 6 oz milk of choice
• 6 oz strong brewed Apple Almond Crisp coffee (or 2 oz espresso)
• Crushed ice
• Finishing sugar of choice, for garnish (optional)

Zucchini Bread Syrup

• ½ cup water
• ⅓ cup brown sugar
• ½ cup sliced zucchini
• 2 Tbsp chopped pecans
• Dash of nutmeg
• 1 tsp Apple Pie or Pumpkin Pie Finishing Sugar
• 1 tsp vanilla extract

Instructions

Make the Zucchini Syrup

1. Add water, brown sugar, zucchini, pecans, nutmeg, finishing sugar, and vanilla to a saucepan.
2. Heat over medium, stirring until sugar dissolves.
3. Bring to a simmer and cook 3–5 minutes.
4. Remove from heat, cool to room temperature, strain, and store in a mason jar in the fridge for up to 2 weeks.

Make the Maple Cold Foam

1. Combine heavy cream, milk, and maple syrup in a small glass.
2. Froth with a milk frother until thick and creamy.

Assemble the Latte

1. Fill a tall glass with crushed ice.
2. Add zucchini syrup, then pour in milk of choice.
3. Top with brewed Apple Almond Crisp coffee and stir gently.
4. Finish with maple cold foam and a sprinkle of finishing sugar.

Tips & Variations

• Hot version: Skip the ice and use steamed milk for a cozy fall drink.
• Nut-free: Omit the pecans from the syrup.
• Flavor twist: Try cinnamon or vanilla cold foam instead of maple.
• Storage tip: The zucchini syrup keeps for up to 2 weeks in the fridge.

FAQ