Sweet, salty, creamy and a little unexpected – meet the Salty Canadian.
This iced coffee combines fresh espresso with maple syrup, butter and a pinch of salt, all whipped together into a rich, velvety coffee foam before being poured over ice-cold milk.
Think of it as a maple iced latte with a salty twist. The maple brings a deep, caramel-like sweetness, the salt balances it out, and the butter gives the espresso foam its creamy texture.
Best of all? You can make it at home with just a few ingredients and a handheld frother.
What You'll Need
For one Salty Canadian:
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2 shots of freshly brewed espresso, still warm
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2 tsp butter or ghee, at room temperature
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30ml maple syrup (about 1½ tbsp), at room temperature
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A pinch of sea salt or pink Himalayan salt
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Your milk of choice
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Ice
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A handheld electric frother
Tip: Make sure your butter or ghee and maple syrup are at room temperature. This will help everything combine properly when you start frothing.
How to Make a Salty Canadian Iced Latte
1. Brew your espresso.
Pull two fresh shots of espresso and pour them into a glass or small jug while they're still warm.
2. Add the good stuff.
Add the room-temperature butter or ghee, maple syrup and a pinch of salt to your espresso.
3. Froth, froth, froth.
Using a handheld electric frother, whip everything together for around 3 minutes.
Yes, three minutes feels like a while, but this one needs a little patience. The butter needs time to properly blend with the espresso and maple syrup before the mixture starts to become light and foamy.
Keep going until the mixture has noticeably increased in volume and has a creamy, foamy consistency.
4. Prepare your iced milk.
Fill a glass with ice, then pour in your milk of choice until the glass is roughly three-quarters full.
5. Add your coffee foam.
Slowly pour the whipped maple espresso mixture over the milk and ice.
And that's it; your Salty Canadian iced latte is ready.
Drink it through the layers for that contrast of cold milk and rich coffee foam, or give it a stir and bring everything together.
Enjoy.
