Honey Butter Latte Recipe
cinnamon, honey, butter, milk
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Ingredients
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Honey Butter Base
Milk & Espresso
To Serve
Method
Honey Butter Base
Melt butter with honey and spices
In a small saucepan over low heat, combine 1 tablespoon unsalted butter and 1 tablespoon honey. Stir slowly until butter is fully melted and honey is incorporated, about 1–2 minutes. Keep heat low to avoid browning.
Add cinnamon and vanilla
Whisk in 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of fine sea salt until smooth. Remove the pan from heat and let the honey-butter mixture sit while you prepare milk and espresso (about 1 minute).
Milk & Espresso
Brew espresso
Brew 2 oz of espresso (or make 2 oz strong brewed coffee). Set aside and keep warm.
Steam or heat and froth milk
Pour 10 oz whole milk into a milk pitcher. Using a steam wand, steam milk to 140–150°F (60–65°C), creating a silky microfoam. If you don't have a steam wand, gently heat the milk on the stovetop to 140–150°F (do not boil), then froth with a handheld frother until silky and slightly foamy (about 20–30 seconds).
Combine honey-butter with espresso
Return the honey-butter mixture to very low heat for 10–15 seconds if it has cooled, or briefly microwave in a small microwave-safe dish for 5–8 seconds to loosen. Pour the 2 oz espresso into your serving cup, then pour the honey-butter mixture into the espresso and whisk or stir vigorously until fully emulsified — you should have a slightly glossy, honeyed espresso base.
To Serve
Garnish the latte with a light dusting of 1/4 teaspoon ground cinnamon and a thin drizzle of 1/2 teaspoon honey across the foam. Serve immediately.