Dawn at camp has a certain hush to it—the kind that makes a hot mug feel like essential gear. Campfire Cinnamon Maple Latte is my go-to when the air bites and the stove is already humming for breakfast. The scent of cinnamon hits first, blooming in the steam as the coffee warms, then that deep, woodsy sweetness of real maple syrup follows right behind.
This is an easy camp stove drink (or a gentle campfire-simmered one if you’ve got a steady bed of coals) that leans on simple staples: brewed coffee, milk, cinnamon, and maple syrup. Heat everything in a small pot, whisk or shake until it turns lightly frothy, and you’ve got a creamy latte with a subtle spice that tastes downright alpine. If you’re car camping, it’s a cozy upgrade from plain drip without hauling an espresso setup.
A small trick from cold-weather trips: warm the mugs near the fire or rinse them with hot water first, so the latte stays toasty longer. Cleanup is quick—one pot, one spoon—leaving you free to sip slow while the campsite wakes up.
Campfire Cinnamon Maple Latte
Equipment
- Small pot
- metal whisk
- Campfire grate
- Mugs
Ingredients
- 2 cups whole milk or oat milk for vegan
- 2 shots espresso or 1/2 cup strong brewed coffee
- 2 tablespoons maple syrup pure, for sweetness
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract optional
- to taste ground nutmeg for topping
Instructions
- Place the pot over a medium campfire and add the milk.
- Heat milk gently, whisking frequently, until steaming but not boiling (about 5 minutes).
- Whisk in maple syrup, ground cinnamon, and vanilla extract if using.
- Remove from heat. Pour hot espresso or coffee into each mug.
- Top each with the hot cinnamon maple milk, whisking or frothing if desired.
- Sprinkle a pinch of nutmeg over each latte before serving.