Honey Cinnamon Latte

Before you start

This latte replaces flavored syrup with two pantry ingredients: honey for sweetness and cinnamon for warmth. The trouble is that neither behaves well when simply dumped into a cup. Honey turns stiff and clings to the bottom in cold milk, and ground cinnamon does not dissolve at all, so it floats in clumps and leaves a gritty last sip.

The solutions are simple. Stir the honey into the espresso while it is very hot, so it melts completely, and infuse the milk with a cinnamon stick as it heats, so the flavor goes into the drink while the bark stays out. A light dusting of ground cinnamon on the foam gives the aroma without the grit. Choose a mild honey such as clover or orange blossom; strong varieties like buckwheat can overpower the coffee.

Ingredients

• 220 ml (7½ oz) whole milk
• 1 cinnamon stick (about 8 cm) — lightly crushed
• 15 to 20 ml (1 to 1½ tbsp) mild honey — clover, wildflower or orange blossom
• 60 ml (2 oz) hot espresso — a double shot
• pinch ground cinnamon — for the top

Method

1. Put the milk and the lightly crushed cinnamon stick in a small saucepan. Crushing the stick with the back of a knife opens it up and lets the flavor out faster.
2. Warm over medium-low heat until steaming and just shy of a simmer, about 65°C (150°F), around 5 minutes. Take it off the heat, cover and let the cinnamon steep for 3 minutes.
3. Meanwhile, put the honey in the mug and pull the espresso directly onto it. Stir until the honey has completely dissolved and no thick layer remains at the bottom.
4. Remove the cinnamon stick, pouring the milk through a strainer if any bark has flaked off. Rewarm briefly if it has cooled below hot.
5. Froth the infused milk with a handheld frother for 15 to 20 seconds, or whisk vigorously, to build a soft foam.
6. Pour the milk over the honey espresso, holding back foam with a spoon, then top with the foam and a light pinch of ground cinnamon.

Tips for success

• Honey is sweeter than sugar by volume. Start with 15 ml and add more after tasting; it is easy to overshoot.
• Ceylon cinnamon sticks give a delicate, floral flavor and crumble easily. Cassia sticks are spicier and stronger; steep them for a shorter time.
• If your honey has crystallized, warm the jar in a bowl of hot water for a few minutes. It does not need to be clear to dissolve in hot espresso.

Substitutions

Honey

Maple syrup dissolves just as easily and tastes rounder and woodier. Agave is neutral and sweeter, so use about 10 ml.

Whole milk

Oat milk takes on cinnamon well; heat it gently, as some brands get slimy if boiled. Almond milk makes a lighter latte with a nutty edge.

Cinnamon stick

If you only have ground cinnamon, whisk ⅛ tsp into the honey and espresso into a paste first. It still leaves a little sediment.

Variations

Iced honey cinnamon latte

Infuse the milk, chill it, dissolve the honey in hot espresso, and pour both over ice.

Honey oat latte with vanilla

Use oat milk and add ¼ tsp vanilla extract to the milk after infusing.

Troubleshooting

Honey stuck to the bottom of the mug

It was added to milk instead of hot espresso. Always dissolve honey in the hottest liquid first.

The cinnamon flavor is faint

The stick steeped too briefly or was not crushed. Crush it and steep the warm milk for 5 minutes, covered.

The milk tastes cooked or scorched

It got too hot. Keep it below a simmer and stir often, especially with whole milk.

Storage

Make the latte fresh. Keep honey tightly sealed at room temperature; it does not need refrigeration. Do not leave milk drinks out for more than 2 hours.

Safety notes

Honey should never be given to infants under 12 months old. This latte also contains caffeine from a double espresso.