Stir in 1/2 tsp almond extract and 1/4 tsp fresh lemon juice. The lemon brightens the syrup and prevents crystallization. Taste and adjust: if you prefer stronger almond flavor, add up to another 1/4 tsp almond extract.

Cool and store

Allow syrup to cool to room temperature. Transfer to a small jar and refrigerate if not using immediately. Syrup keeps up to 2 weeks refrigerated.

Cafe Signature Almond-Honey Latte

Prepare espresso

Brew two shots (about 2 fl oz) of fresh espresso and pour them into a prewarmed 12–14 oz cup. If you don't have an espresso machine, use 3/4 cup strong brewed coffee.

Toast almonds

In a small dry skillet over medium heat, toast 1 tsp sliced almonds for 1–2 minutes, shaking the pan frequently, until golden and fragrant. Remove immediately to stop browning.

Steam and flavor milk

Combine 10 oz whole milk and 2 oz unsweetened almond milk in a milk pitcher. Add 1.5 tbs almond-honey syrup, 1/4 tsp vanilla extract and a pinch of fine sea salt. Steam the mixture with a steam wand to 150–155°F (65–68°C), creating a velvety microfoam. If you don't have a steam wand, heat the milk on the stovetop to the same temperature (do not boil) and froth vigorously with a handheld frother or whisk until foamy.

Assemble latte

Pour the steamed milk mixture over the espresso, holding back foam with a spoon and then spooning the microfoam on top. Swirl gently to mix the almond-honey flavor evenly.

Finish and garnish

Sprinkle toasted sliced almonds over the foam and dust with 1 tsp ground cinnamon. Serve immediately with a small spoon.