Coffee Shop Recipes: Maple Bourbon Latte

This maple bourbon latte is a show-stopper to enjoy in the fall or winter! We recommend using a certain type of bourbon to prepare this recipe—and it doesn’t have to be an expensive bottle, either. Our favorite choice is Old Grand Dad 114 or (or regular Old Grand-Dad if the 114 is unavailable). We’ve found this to be best bourbon pairing for espresso & milk after extensive testing. (It matters!) Other bourbons tend to not make the final drink taste bourbon like, or they are too sweet.  (This recipe is formulated to evaporate the alcohol off while simmering, similar to cooking with wine, however, the lawyers told us to put in a disclaimer that it could still contain very trace amounts.) 

How to Make Maple Bourbon Syrup

Supply List:

  • Medium saucepan
  • Funnel
  • Glass bottle (an old washed out bourbon bottle (no label) is a nice touch)


  • 2 cups of Bourbon
  • 1 cup maple syrup
  • 1/2 tsp. lemon juice


  1. Bring the bourbon ONLY to a boil, then simmer for 10 minutes.
  2. Add maple syrup and lemon juice then simmer for an additional 10 minutes.
  3. Transfer syrup to your container or to a bottle using a funnel 
  4. Allow to cool completely before storing in the fridge

*This recipe will last up to 2 weeks in the fridge.
*Disclaimer: Do not reduce the time you allow to simmer! You need to allow alcohol to evaporate.

Try These Coffee Shop Recipes

Maple Bourbon Latte

  • 1 oz maple bourbon syrup
  • Double shot of espresso
  • 6 oz milk of choice 

Top with steamed/textured milk and pour latte art if desired.

Maple Bourbon Shooter

Use a rocks glass (5 oz), and pour .5 oz maple bourbon syrup + 1 oz half and half. Pour a double shot of espresso directly into syrup and half and half. Mix with small whisk. Serve to the customer immediately with a 5 oz rocks glass of seltzer water on the side.

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