I love lattes with honey. A few cafés around here offer a variety of lattes with beautiful flavors sweetened with honey, and I love them every time. Lately, I’ve had my allergies flare up. I’ve heard using locally sourced honey in your food and drink can help, because it’s produced by local bees who use the local flora and pollen to make it.
I took a walk through town last week, and one of the bakeries here had a rack of jars full of local honey. It was more than I’d usually pay for honey at the store, but it was a full mason jar’s worth for far less than I’d get in the city.
So, now I have a ton of local honey that should last me a little while! With this new bounty of honey to sweeten my teas and drizzle on food, I knew I had to make a honey latte this morning.
|8 to 10 oz of brewed coffee (light or medium roast recommended)|
|1 tsp of honey|
|1/2 oz of oat milk (or milk of your choice)|
|1-1/2 oz of whipping cream|
Honey Latte Recipe
- Brew your chosen coffee (or use instant if that’s your preference). I used a light roast for this one, which paired nicely with the honey.
- Add 1/2 tsp of honey to your chosen mug, and pour the hot coffee over the honey. Stir until the honey dissolves.
- In a separate container (I use a tall, slender glass), warm the other 1/2 tsp of honey; in a microwave for a few seconds works fine. Add the milk, and whipping cream. (If you use cow milk with any fat in it, you might want to reduce the amount of whipping cream you use.)
- Using a handheld frother, blend the mixture on low and work your way up to medium until the mixture thickens. The volume may double in the container.
- Pour the cream over the coffee, and drizzle with a little honey, if desired.
Let me know what you think!