Manual draft · Untestedcoffee

Salted Maple Cornflake Latte

A maple latte finished with toasted cornflake crunch and a small pinch of flaky salt.

Recipe photograph pending

Proposed yield: One 12 fl oz mug. · 1 serving

Measurements and times are proposed, not verified. Approval is for import, not kitchen testing.

Time estimates · Untested

No verified 15-minute claim. Oven time and cooling/rest are separate from weekly prep.

Servings1

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

Espresso2 shots (about 2 fl oz / 60 ml)
Milk of choice8 fl oz (237 ml)
Approved Maple Cinnamon Vanilla Syrup1 tbsp (15 ml)
Uses Syrup Lab record maple-cinnamon-vanilla-syrup; that base is still an untested draft.
Plain cornflakes, lightly crushed1 tbsp (3 g)
Flaky salt1 small pinch

1
Warm the crushed cornflakes in a dry skillet over low heat for 1–2 minutes until fragrant; cool briefly.
2
Brew espresso into a mug and stir in the Maple Cinnamon Vanilla Syrup.
3
Heat and froth the milk, then pour over the espresso.
4
Top with the toasted cornflake pieces and a very small pinch of flaky salt.

Caffeine · contains: Espresso is explicitly listed; caffeine amount is not verified.; Amount not verified. None-listed is not a caffeine-free guarantee.
Allergens · Not reviewed: Ingredient screening: milk; This is an ingredient-based screening list only. Check every packaged ingredient label and cross-contact statement; no allergen-free claim is made.
Storage · Not validated: Recipe-specific storage and shelf life have not been validated. Do not infer a storage duration from this draft.
Cost / nutrition: Cost not calculated · Nutrition not supplied

These existing bases remain untested. Base batch yield and storage are not validated.

fall · winter · game-day · gathering

maple · cornflake · toasted · salted · coffee