The Canadian Way to Make Coffee 10x Better

There's nothing like a big cup of coffee on a chilly autumn morning. The heat of the cup warms your hand and the energizing aroma of roasted beans and the first sips wake you up. At the height of what feels like cozy flavored coffee season (PSL! cookie butter! cereal milk!), we recently came across a kind of why-did-we-not-think-of-that-sooner ingredient that instantly gives coffee tons of fall vibes. It makes so much sense, it's almost like the beverage form of a Canadian tuxedo and I only use that analogy because the trick is very Canadian. This season, the best and easiest way to make coffee tastier is by adding some maple syrup.

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To make maple syrup coffee you need two things: you go-to coffee and a bottle of maple syrup. According to one Redditor on the r/AskACanadian thread, "Unlike other natural sweeteners like honey or berry syrups, maple syrup doesn’t overpower the coffee taste and is in fact quite complementary."

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As someone who doesn't like sugary coffees but craves flavor, I have to agree. Maple syrup makes my morning iced coffee taste more like coffee with the subtle sweetness and the distinctive toasty flavor that's similar to what vanilla extract contributes to baked goods (and iced coffee!) when it's added. From my experience, maple syrup works in a wide variety of coffee types. Sometimes I add it to black coffee made in my Keurig. Other times I will take a latte from a coffee shop and hit it with maple syrup if it feels like it could use an extra boost of flavor.

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How to Sweeten Coffee with Maple Syrup

Start by making coffee as you like it. Then, stir in a teaspoon or two of maple syrup. This trick works well for both hot and iced coffee because maple syrup is a liquid sweetener, which means it dissolves quickly and easily, unlike the sandy sediment sugar can leave behind.

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Best Type of Maple Syrup for Coffee

For sweetening coffee, you'll want to use something you wouldn't mind having on its own. The best choice is Grade A Dark or Amber maple syrup, as these varieties are rich in flavor and have a robust, caramelized sweetness that balances coffee’s bitterness. If you've got some cousins in Canada (like I do) kindly ask them to ship some of their country's liquid gold to you. Your coffee will thank you.

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