Like - Adding Maple Syrup To Coffee

That is not my metal straw….

I’ve taken my coffee many different ways over the years. When I was a kid first getting into it, I was team cafe au lait all day. Having my mom froth the milk with her steamer and pour a tiny bit of coffee into the cup made me feel like an adult. Once I was able to order from coffeeshops (read: Starbucks or Coffee Bean & Tea Leaf) I either ordered a flavored latte or frappucino. Then as I got older and slightly more mature, I started making coffee myself and opted for a simple plain coffee with milk for my order. I cut out sugar too in an effort to save on calories. For a few weeks in college, while at the peak of my four to five cigarettes a day habit, I tried drinking my coffee black. It was not for me. Since then, I’ve gone through cold brew phases, cappuccino phases, drip phases, and espresso and tonic phases, too. Right now though, I’m in the middle of a maple syrup and coffee phase with no end in sight. The first time I had maple syrup in my coffee was last summer with the way-too-delicious coffee slushie from Heart Coffee. But that’s a little 10oz coffee that’s only available in the summer. So recently, I’ve started pouring just enough maple syrup to cover the bottom of my coffee cup and it has been a true treat. Maple syrup is what simple syrup wants to be. It blends fast and easily but its depth of flavor adds more than a sweet kick to the coffee. It enriches and enlivens the beans so much so that it makes buying Peet’s Luminosa Breakfast Blend that much more worth it. So if you’re waking up and wanting to be kinder and sweeter to yourself, add some maple syrup to your Joe.