Honey Cinnamon Latte

Honey and cinnamon are one of those pairings that show up in kitchens everywhere for a reason — honey brings a round, floral sweetness that refined sugar can't match, and cinnamon adds warmth without turning the drink spicy. Stirred into a latte, the two don't compete with the coffee so much as wrap around it, turning a regular milky coffee into something that feels like it belongs in a cold-weather morning or a slow Sunday.

It's a forgiving drink to make at home - no syrups to stock, nothing that needs precise timing - and it works equally well hot or over ice, which makes it one of the more flexible recipes on the page.

Suggested coffee:Harmonia - 50% Arabica / 50% Robusta or Lunaria - 30% Arabica / 70% Robusta, pulled as a strong moka or espresso shot.

You'll need: 1 shot (~30 ml) freshly brewed espresso or strong moka coffee, 200 ml milk, 1–2 tsp honey, ¼ tsp ground cinnamon, extra cinnamon for dusting

1. Warm the milk in a small pan or with a frother, without letting it boil.
2. Stir the honey into the warm milk until fully dissolved - do this while the milk is still warm, since honey won't blend smoothly into cold milk.
3. Add the ground cinnamon to the milk and stir again.
4. Brew the coffee fresh and pour it into a cup.
5. Pour the warm honey-cinnamon milk over the coffee, holding back the foam with a spoon if you frothed it.
6. Spoon the foam on top and finish with a light dusting of cinnamon.

Tip: warm the honey slightly before adding it if it's thick or crystallized - a few seconds is enough, and it'll mix in far more evenly.