Honey Cinnamon Latte

The first time I made this, I stirred cinnamon straight into the finished drink and got that dusty layer on top with grit at the bottom of the mug. It got much better once I started whisking the cinnamon into the hot milk with the honey first. That way the spice runs through the whole latte instead of sitting on the surface, and the honey tastes like honey instead of just generic sweetness.

If you use espresso, the contrast is cleaner. If you use strong coffee, brew it a little bolder than usual so it still comes through the milk. Done right, this is a light, creamy latte with a soft cap of foam, floral sweetness from the honey, and enough coffee bitterness to keep it from going dull.

Ingredients You Need for a Honey Cinnamon Latte

Makes 2 small lattes

• 1 cup whole milk (240g)
• 2 shots espresso (60g) or 1/2 cup very strong brewed coffee (120g)
• 2 tablespoons honey (40g)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch salt
• Ground cinnamon

Best Cinnamon for a Honey Cinnamon Latte

👉Ceylon cinnamon is my favorite here because it has a softer, gentler flavor that blends into the milk more smoothly and lets the honey come through. Cassia cinnamon works too and gives a bolder, spicier latte, but it can taste a little harsher in a drink this simple.

How to Make a Honey Cinnamon Latte at Home

1. Brew the espresso or coffee. If you are using coffee instead of espresso, make it slightly stronger than you would drink black, since the milk and honey soften the flavor.
2. Add the milk, honey, cinnamon, vanilla, and salt to a small saucepan. Warm over medium-low heat, whisking often, until the honey dissolves and the cinnamon is evenly dispersed. Heat just until steam rises and tiny bubbles appear around the edges, about 150°F/65°C. Do not let it boil.
3. Froth the milk mixture with a handheld frother, immersion blender, or by whisking vigorously. Start with the tip just below the surface to pull in some air, then lower it slightly to smooth the foam. Stop when the milk looks glossy and lightly expanded, with small bubbles rather than stiff, soapy foam.
4. Divide the espresso or coffee between 2 mugs.
5. Pour in the hot milk, then spoon the foam over the top. If you want, finish with a light dusting of cinnamon.
6. Serve right away. Cinnamon settles as the drink sits, and the foam starts loosening within a few minutes.

For a slower weekend breakfast, this latte is especially good with Sourdough Discard Waffles and a little extra honey on top.

A Few Things Make This Version Better

• Dissolving the honey into the hot milk spreads the sweetness evenly, so the drink tastes balanced from first sip to last.
• Whisking the cinnamon into the milk gives a more even spice flavor than dusting it on at the end.
• A pinch of salt sharpens the honey flavor and keeps the drink from tasting flat.
• Using espresso or stronger-than-usual coffee keeps the latte balanced, so it still reads as coffee once the milk goes in.

Best Milk for a Honey Cinnamon Latte

Whole milk vs. oat milk: what froths best

Whole milk gives the most reliable texture at home. It builds foam with small bubbles and enough body to sit on top without turning dry.

Oat milk works well too, especially a barista-style version. It tastes slightly sweeter and usually makes a softer, looser foam. It will not hold quite as firmly as whole milk, so froth it a little less aggressively.

Almond milk can work, but it tends to be thinner and the foam drops faster. If that is what you have, it will still taste good—just lighter and less creamy.

How to Froth Milk for a Latte Without an Espresso Machine

You do not need special equipment here.

• Handheld frother: easiest option for fine foam
• Immersion blender: fast, but use a tall container to avoid splashing
• Whisk: gives lighter foam, but still works
• Jar method: shake hot milk in a heat-safe jar, then let it settle briefly before pouring

The main variable is temperature. If the milk gets too hot, the foam turns coarse and falls quickly. Stop heating at 150°F/65°C or when the milk is steaming and the edge just starts to show tiny bubbles.

Tips for the Smoothest Honey Cinnamon Latte

Why cinnamon can clump in milk

Cinnamon does not dissolve, so some settling is normal. What helps is whisking it into the hot milk while the honey is dissolving. If you add it at the end, it tends to float in dry patches.

If you want it smoother, whisk the cinnamon with the honey first into a loose paste, then add that to the milk.

How sweet this latte should taste

Two tablespoons of honey for 2 lattes gives you a lightly sweet drink, not a coffee-shop sugar bomb. If your honey is very strong or dark, start with 1 1/2 tablespoons and adjust from there.

What coffee works best if you don’t have espresso

A moka pot, AeroPress, or very strong drip coffee all work. The best substitute is whichever method gives you a concentrated cup with some bitterness left in it. Thin coffee disappears once the milk goes in.

Honey Cinnamon Latte Variations

How to make a honey cinnamon latte with oat milk

Use the same ingredient amounts, but swap in 1 cup barista oat milk (240g). Heat and froth it the same way, but stop a little earlier once it looks silky and lightly puffed. Oat milk can go from smooth to loose foam quickly if overworked.

Flavor-wise, oat milk makes the drink slightly sweeter and softer, with less richness than whole milk.

How to make an iced honey cinnamon latte

For 1 iced latte:

• 1 shot espresso (30g) or 1/4 cup strong coffee (60g)
• 1 tablespoon honey (20g)
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup milk (120g)
• 1 cup ice (140g)

Stir the hot espresso or coffee with the honey, cinnamon, and vanilla until the honey dissolves. This matters. If the coffee is cold, the honey sinks and stays there.

Fill a glass with ice, add the milk, then pour the sweetened coffee over the top. Froth a little cold milk separately if you want a foam cap.

How to Store the Spiced Milk Base

You can mix the milk, honey, cinnamon, vanilla, and salt ahead and keep it in the refrigerator for up to 2 days. Shake or whisk well before reheating, because the cinnamon settles.

Warm only what you need and froth just before serving. The foam is best fresh.

Honey Cinnamon Latte FAQ

Why is my honey cinnamon latte grainy or speckled?

Usually the cinnamon was added too late or not whisked in enough. Add it while the milk is heating so it disperses better. Even then, a little settling is normal because cinnamon does not dissolve the way sugar does.

Can I make this with oat milk or another non-dairy milk?

Yes. Oat milk is the best non-dairy option here, especially barista blends. Soy milk also foams fairly well. Almond milk is thinner and the foam drops faster, but it still works if that is what you have.

How do I make an iced honey cinnamon latte without the honey sinking to the bottom?

Mix the honey into hot espresso or hot strong coffee first. Once it dissolves, pour it over the milk and ice. If you want to prep ahead, make a quick honey-cinnamon mixture and keep it in the fridge for a day or two.

Why did my milk foam disappear so quickly?

Most often, the milk got too hot or was frothed into large bubbles instead of fine foam. Lower-protein milks also lose structure faster. Heat gently and stop when the milk is steaming, not simmering.

Nutrition

• Serving size: approximately 1 latte
• Calories: 120 kcal
• Protein: 4g
• Fat: 4g
• Carbohydrates: 18g
• Per 100g: Calories: 55 kcal, Protein: 2g, Fat: 2g, Carbohydrates: 8g.

These nutritional values are approximate and can vary based on the specific ingredients and brands used.