Honey Bomb Recipe

Warm cup (optional)

Preheat your serving cup by pouring hot water into it for 30–60 seconds, then discard the water. This helps keep the drink hot longer.

Measure out honey and cinnamon so they are ready to add into the espresso immediately after brewing.

Pull espresso

Pull a double espresso (approx. 2 shots, 60 ml) directly into the warmed cup. Aim for a 25–30 second extraction with a rich crema.

Dissolve honey and cinnamon

Immediately after brewing, add 2 tablespoons of local honey and 1 teaspoon of ground cinnamon to the hot espresso. Stir vigorously for 10–15 seconds until the honey is fully dissolved and the cinnamon is evenly distributed.

Steam milk

Steam 6 oz (about 175 ml) of whole milk (or your chosen milk) to 60–65°C (140–149°F) with some microfoam. If you don't have a steamer, heat the milk gently on the stove or microwave until hot (but not boiling), then froth with a handheld frother.

Incorporate milk

Slowly pour the steamed milk into the espresso-honey mixture, holding back foam with a spoon. Aim for a silky texture and a gentle swirl that blends honey through the drink. Spoon about 1 oz of milk foam on top.

Garnish with a cinnamon stick or a light dusting (pinch) of ground cinnamon. Optionally drizzle about 1 teaspoon of honey over the foam for extra visual appeal and sweetness.

Serve immediately while hot.