Honey Cinnamon Latte Recipe
Make Honey Cinnamon Latte Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Latte Base
Garnish
Method
Prepare Espresso
- 1
Brew espresso
Brew two shots (about 2 oz) of espresso using an espresso machine, moka pot, or strong drip concentrate. Pour the hot espresso into a 12-14 oz latte cup or heatproof glass and set aside.
Make Honey Cinnamon Milk
- 2
Combine honey and spices
In a small saucepan, add 10 oz (about 1 1/4 cups) whole milk, 1.5 tablespoons honey, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of fine sea salt. Whisk briefly to combine the honey and cinnamon with the milk so there are no clumps.
- 3
Heat and infuse
Place the saucepan over medium-low heat. Warm the milk mixture slowly until it reaches 150-160°F (65-71°C) — it should be steaming and starting to form small bubbles around the edges but not boiling. Whisk occasionally to keep the honey dissolved and to evenly distribute the cinnamon. This should take about 4–6 minutes.
- 4
Froth the milk
Once the milk is hot and infused, froth it to create microfoam. Use any of these methods: a steam wand (submerge tip just below surface and create a gentle vortex), an electric milk frother, or a handheld milk frother. If none available, vigorously whisk the hot milk for 30–45 seconds or shake it in a tightly sealed jar for 30–45 seconds (be careful with hot liquid). Aim for silky, velvety foam with small bubbles.
Assemble Latte
- 5
- 6
Garnish and serve
Lightly dust the top with about 1 teaspoon of ground cinnamon and drizzle approximately 1/2 tablespoon of honey in a decorative pattern if desired. Serve immediately while hot.