Honey cinnamon oat milk latte
Espresso whisked with honey and cinnamon, then topped with creamy oat milk. Serve it iced over ice or hot and frothy; it's dairy-free either way.
- Prep
- 3 min
- Cook
- 4 min
- Serves
- 2
- Per serve
- 190 kcal
Ingredients
Method
Brew the espresso, moka pot coffee or strong coffee.
Put the honey and cinnamon in a jug, add a splash of the hot coffee and whisk to a smooth paste, then whisk in the rest. Cinnamon clumps if you add it to a full jug of coffee.
Iced: fill two tall glasses with ice, pour in the cold oat milk and top with the honey-cinnamon coffee.
Hot: heat the oat milk in a small saucepan over medium heat or in the microwave until steaming but not boiling, then froth with a handheld milk frother, whisk hard, or pump it in a French press 15 to 20 times. Never shake hot milk in a sealed jar. Pour the coffee into two mugs and top with the frothy milk.
Finish with a pinch of cinnamon and a thin drizzle of honey.
Tips
- For gluten-free, choose an oat milk labeled gluten-free; regular oats are often cross-contaminated.
- For a vegan version, swap the honey for maple syrup or agave.
- Hot oat milk splits if it boils, so take it off as soon as it steams.
