M.s Honey Bee Latte Recipe

Brew espresso

Pull two shots of espresso (about 2 oz / 60 ml). If you don't have an espresso machine, brew 1/2 cup very strong coffee and measure roughly 2 oz to use.

Warm milk with honey

In a small saucepan over medium-low heat, combine 1.25 cups whole milk, 1.5 tablespoons honey, 1/4 tsp vanilla extract and a pinch of sea salt. Warm gently until steam rises and the mixture reaches about 150°F (65°C). Do not boil. Whisk frequently so the honey fully dissolves.

Froth or steam milk

Use a steam wand, handheld frother, or French press to froth the warmed milk until it has velvety microfoam (about 20–30 seconds). If using a steam wand, position to create smooth microfoam. If using a French press, pump vigorously for 20–30 seconds.

Assemble latte

Pour the brewed espresso into a 10–12 oz cup. Slowly pour the warmed, frothed honey milk over the espresso, holding back the foam with a spoon, then spoon the foam on top.

Make honey syrup

In a small bowl, whisk together 2 tablespoons hot water and 1/2 tablespoon honey until fully combined.

Whip foam

In a chilled metal bowl combine 1 pasteurized egg white (or 1 tbsp aquafaba), the honey syrup and 1 tablespoon cold heavy cream. Whisk vigorously by hand or use an electric hand mixer on medium-high until soft peaks form (about 1–2 minutes). Spoon this foam over the latte for a glossy, honey-forward cap. (If using egg white, ensure it is pasteurized for safety.)

Lightly dust 1/8 teaspoon ground cinnamon over the foam, drizzle 1/2 teaspoon extra honey in a thin line or spiral on top, and sprinkle 1/4 teaspoon bee pollen if using. Serve immediately.