Honey Cinnamon Cortado Recipe

Prepare espresso

Grind fresh coffee to a fine espresso grind (about 18–20 grams for a double shot depending on your basket). Tamp evenly and pull a double shot of espresso (about 2 oz). If extraction is too bitter or sour, adjust grind and extraction time. Transfer the espresso into a 4–4.5 oz cortado glass or small cup.

Heat and texture milk

Pour 2 oz cold whole milk into a stainless steel steaming pitcher. Purge the steam wand briefly, then submerge tip just below the surface and begin steaming. Stretch milk slightly for 3–5 seconds to produce velvety microfoam, then fully submerge to heat to 140–150°F (60–65°C). Aim for a smooth, glossy texture with very small bubbles.

Sweeten espresso

Add 1 tsp honey directly to the hot espresso. Stir briskly until the honey is fully dissolved. (If espresso has cooled slightly, gently swirl or add a splash of hot water — about 0.5 oz — to help dissolve the honey before adding milk.)

Combine

Slowly pour the textured milk into the espresso, holding back the foam with a spoon if necessary, to achieve roughly equal parts espresso and milk (about 1:1 ratio by volume). Aim for a balance where the espresso and milk integrate without large visible layers.

Finish

Lightly dust the surface with about 1 tsp ground cinnamon. Optionally drizzle up to 0.5 tsp honey over the foam and garnish with a cinnamon stick.

Place the cinnamon stick in the cup as a stirrer/garnish. If you like extra sweetness, drizzle the additional 0.5 tsp honey across the top after dusting cinnamon.