Maple Walnut Latte Mocktail Recipe

When I’m craving something cozy but want to skip the caffeine and booze, I’ll whip up a maple walnut latte mocktail. There’s just something about it—warm, comforting, and honestly, it’s easy to throw together with stuff I usually have on hand.

You get all those café-style maple latte vibes, just without the alcohol, and you can sip it any time of day. No need to wait for a special occasion or a coffee run.

I love the way maple syrup brings in that natural sweetness, while the walnut flavor adds a nutty depth that’s hard to beat. The creamy base? It makes the whole thing smooth and satisfying, almost like a treat you’d buy at your favorite coffee shop.

Making it at home means I can mess with the sweetness and richness, depending on my mood. Sometimes I go heavy on the maple, other times I keep it light.

You’ll see—it’s really easy to put together. Just a handful of ingredients and basic kitchen tools, nothing fancy.

After the recipe, I’ll talk a bit about what makes the flavor pop and why it’s worth trying, especially if you’re into those warm, seasonal drinks.

Maple Walnut Latte Mocktail Recipe

What I like about this drink is how it mixes the rich espresso taste with smooth maple syrup and that unmistakable nutty walnut flavor. It feels kind of special, but you don’t need barista skills or fancy gadgets.

Equipment

I keep a few tools handy so things go smoothly. A milk frother is nice for getting that creamy foam, but honestly, a whisk does the trick if that’s all I’ve got.

• Espresso machine or French press for brewing coffee
• Milk frother or small whisk
• Measuring spoons and measuring cups
• Heatproof mug or glass
• Small saucepan for warming milk
• Spoon for stirring
• Serving glass for presentation

Having the right tools helps me control the flavor and texture. The frother makes oat or almond milk light and airy, and if I don’t have an espresso machine, the French press gives me a solid base.

Ingredients

I go for ingredients that balance sweetness, nuttiness, and creaminess. Maple syrup adds depth without making it cloying, and espresso gives it structure.

• 2 shots espresso or ½ cup strong cold brew
• ¾ cup oat milk or almond milk
• 1 tablespoon pure maple syrup
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1 tablespoon walnut pieces (lightly crushed)
• Whipped cream for topping (optional)

Oat milk is my favorite for that creamy texture, but almond milk is lighter and works if I want something less rich. Cinnamon and nutmeg bring in some warmth, and walnuts on top add a nice crunch.

Instructions

Here’s how I usually put it together. It’s pretty straightforward, so I don’t overthink it.

• Brew espresso or make cold brew with a French press.
• Warm oat or almond milk in a small saucepan—just hot, not boiling.
• Froth the milk with a frother or whisk until it’s nice and foamy.
• Stir maple syrup, vanilla, cinnamon, and nutmeg into the hot coffee.
• Pour the frothed milk over that coffee mixture.
• Add whipped cream if you’re feeling it.
• Sprinkle the crushed walnuts on top for a bit of garnish.

You end up with a layered drink—sweetness at the bottom, creaminess in the middle, and that nutty texture right on top.

Notes

I’ll tweak the sweetness by adding more or less maple syrup, depending on what I’m in the mood for. If I want the coffee flavor to stand out, I’ll use two shots of espresso instead of cold brew.

Regular milk froths up well if you want dairy, but I usually stick with oat milk because it gives that smooth, velvety foam. Almond milk is lighter and nuttier, which pairs up perfectly with the walnuts.

Sometimes I skip the whipped cream if I’m after something lighter. Other times, I’ll dust on extra cinnamon for a stronger spice kick.

Little changes like that make it easy to fit the recipe to whatever mood I’m in.

Tasting Notes

So, the first sip? There’s this gentle sweetness from the maple that hits right away. It’s not overwhelming or anything, and honestly, it kind of melts into the walnut’s nutty vibe.

The coffee underneath brings just enough bitterness to keep things interesting. I appreciate how these flavors don’t really fight for attention—they just hang out together.

Texture-wise, it’s creamy, but not in a way that feels heavy. There’s this soft, velvety thing going on that makes me want to take my time with it.

I catch a light roasted aroma, too. It’s got that toasted nut smell, maybe even a touch of caramel if you really pay attention.

After a sip, I’m left with a slightly sweet, warm, nutty finish. It sticks around just long enough to make me consider another taste, which I guess is the point.

• Sweetness: mild and natural
• Nutty flavor: warm and toasty
• Bitterness: balanced and light
• Texture: smooth and creamy
• Aftertaste: gentle and nutty