Sweet Soul Honey Iced Latte Recipe

Time8m

Serves1

Espresso blended with locally sourced honey, a touch of salt, finished with a creamy milk- sweet and salty that's truly sweet for the soul.

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.

1
If you have an espresso machine, pull two 1–1.5 oz (total ~2 shots) espresso shots directly into a small heatproof cup. If using strong brewed coffee, prepare about 60–75 ml very strong coffee.
2
While the espresso is hot, spoon 2 tablespoons of local honey into the cup. If the honey is very thick, add 1 tablespoon hot water and stir until the honey is fully dissolved and forms a smooth syrup.
3
Add a small pinch of fine sea salt to the honey-espresso mixture and stir thoroughly to balance and brighten the flavors. Taste and adjust: the salt should enhance sweetness, not make it salty.

4
Assemble
Fill a 12–16 oz serving glass with 1 cup of ice cubes. Pour the cold milk over the ice, leaving some headspace for the espresso-honey mixture.
5
Let the espresso-honey mixture cool for 10–20 seconds (to avoid melting too much ice), then slowly pour it over the milk and ice. Pouring slowly creates a gentle layered look.
6
If desired, drizzle 1 teaspoon extra honey on top and sprinkle a pinch of freshly grated nutmeg or cinnamon for aroma and visual finish.
7
Stir gently before drinking to combine flavors. Serve with a straw or stirrer so the drinker can blend more if they prefer.
8
Clean-up note: Rinse the espresso cup promptly to avoid sticky honey residue.