Dutch Stroopwafel Latte

Inspired by Seattle Coffee Gear
Stroopwafel – Type of Dutch caramel waffle

Unless you make the syrup yourself it’s difficult to source stroopwafel syrup outside of The Netherlands so substitute maple syrup in place of the stroopwafel syrup.

This can be made one of two ways. You can either make it with an espresso machine and steam arm in which case you’ll need a double shot of espresso (my preferred method) or you can use a mokka pot and manually froth your milk for a slightly different take on a latte


  • 60ml/2oz (double shot) of espresso or mokka pot brewed coffee
  • Milk
  • Maple syrup


  • Either mokka pot or espresso machine
  • Milk frothing device (steam wand, manual frother e.g. Bodum lateo, cafetière etc..)
  • Double shot measure
  • Well preheated serving mug

1. Make sure your eventual serving mug is very well preheated
2. Add enough maple syrup to cover the bottom of the hot mug, don’t add loads as more syrup will be added later and it will make the drink to overpowering. *If you are using a mokka pot then begin your brew now so the coffee has time to brew properly*
3. Froth up your milk using your preferred method. Personally I use espresso for this recipe so it makes sense to use the steam arm on the side of the machine
4. Tip the milk into the serving mug containing the syrup, use a spoon to hold back the foam and let the liquid milk run in the mug first then tip the foam on top
5. Add your double shot or 2oz of coffee slowly to the mug
6. Drizzle with a small amount of maple syrup to finish


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