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.

The other thing that mattered was the pan sauce. If the wine went in and the cream followed too quickly, the sauce tasted thin and a little sharp. Reducing the wine first fixed that. When the timing is right, you get thick slices of pork with browned edges and a sauce that stays on the meat instead of turning thin on the plate. The Dijon cuts through the cream, the shallot adds sweetness, and the thyme keeps the sauce from tasting flat.

A Few Details That Matter Here

• Searing the pork first builds a browned crust and leaves fond in the pan, which gives the sauce more depth than making the cream sauce separately.
• Reducing the wine before adding cream keeps the sauce from tasting watery or harsh.
• Dijon cuts through the cream, so the sauce stays balanced instead of feeling too heavy.
• Resting the pork while the sauce finishes keeps the meat juicy and gives the sauce time to tighten.

Ingredients for Pork Tenderloin with Mustard Cream Sauce

• 1 pork tenderloin (680g)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (15g)
• 1 tablespoon unsalted butter (15g)
• 1 shallot, finely chopped (40g)
• 2 garlic cloves, minced (10g)
• 1/2 cup dry white wine (120g)
• 1 cup heavy cream (240g)
• 2 tablespoons Dijon mustard (30g)
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• 1 tablespoon chopped parsley (5g), for finishing

How to Make Pork Tenderloin with Dijon Cream Sauce

Step 1: Dry and season the pork tenderloin

1. Pat the pork fully dry with paper towels until the towel no longer picks up visible moisture. Wet pork steams before it browns, and that costs you crust.
2. Season all over with salt and pepper. If one end is much thinner than the rest, tuck it under a bit so the tenderloin cooks more evenly.

Step 2: Sear until deep golden brown

1. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers and moves quickly across the pan, add the pork. It should sizzle immediately.
2. Sear for 2 to 3 minutes per side, turning as needed, until the outside is deep golden brown, not pale blond. Don’t force it when turning; it should release easily when the crust is formed.
3. Lower the heat if the pan starts smoking heavily. Start checking the internal temperature early. Pull the pork when the thickest part reaches 140–145°F. Transfer to a plate and rest for 5 to 10 minutes.

Step 3: Cook the shallots and garlic without burning them

1. Reduce the heat to medium. Add the butter, then the shallot. Cook for 2 to 3 minutes, stirring, until soft and lightly golden.
2. Add the garlic and thyme. Cook just until fragrant, about 20–30 seconds. Don’t let the garlic darken or the sauce can pick up bitterness.

Step 4: Deglaze the pan and reduce the wine

Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Simmer for 2 to 4 minutes, until the wine looks slightly syrupy rather than watery.

This step is what keeps the finished sauce from tasting loose or sharp.

Step 5: Stir in cream and Dijon for a velvety sauce

1. Lower the heat to medium-low. Stir in the heavy cream and Dijon mustard until smooth. Let the sauce come to a gentle simmer, never a rolling boil.
2. Cook for 3 to 5 minutes, stirring often, until the sauce thickens enough that it leaves a clear line on the back of a spoon or briefly exposes the pan when you drag a spatula through it. Taste and adjust salt if needed.

A quick note on Dijon: some jars are sharper and saltier than others, so I usually start a little under the full amount and adjust at the end.

Step 6: Rest, slice, and spoon over the sauce

1. Slice the rested pork into thick medallions. Spoon the warm sauce over the top just before serving.
2. Avoid simmering the sliced pork in the sauce for long. It overcooks fast.
3. Scatter parsley over the top and serve right away.

My Best Tips for a Juicy Pork Tenderloin and Smooth Pan Sauce

Best internal temperature for pork tenderloin

For this skillet pork tenderloin, I pull it at 140–145°F and let carryover heat finish the job during the rest. If you wait for it to hit final temperature in the pan, it usually overshoots.

How to tell when the Dijon cream sauce is thick enough

You want a sauce that drapes over the pork, not one that floods the plate. It should lightly cling to a spoon and hold a track for a second when stirred. If it still looks loose, give it another minute or two at a gentle simmer.

Wine substitutions for the pan sauce

A dry white wine works best here, something plain and crisp rather than sweet. If you don’t cook with wine, use chicken broth with a small squeeze of lemon at the end to replace some of that acidity.

Variations

Pan-fried pork tenderloin with mustard sauce

This is the base recipe as written: fully stovetop, fast, with a browned crust and a quick pan sauce built in the same skillet.

Roasted pork tenderloin with Dijon cream sauce

If you prefer the oven, sear the pork first, then transfer it to a 400°F oven and roast until it reaches 140–145°F, usually 10 to 15 minutes depending on thickness.

Make the sauce on the stovetop while the pork rests. This works especially well if your tenderloin is thick or you want a little more control over the final stage of cooking.

What to Serve with Pork Tenderloin and Dijon Cream Sauce

Mashed potatoes, roasted potatoes, buttered noodles, or simple green beans all work well. The sauce is rich, so simpler sides make more sense than heavily seasoned ones.

For a side that catches the Dijon cream sauce without competing with it, this Creamy Garlic Butter One Pan Orzo is a good pairing.

For another dinner built around a pan sauce, try this Chicken and Potatoes with Pan Gravy next.

If pork is already in your weeknight rotation, this Slow Cooker Brown Sugar Balsamic Pork gives you a completely different flavor profile.

How to Store and Reheat Leftovers

Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat or in short microwave bursts. Add a small splash of cream, milk, or broth if the sauce has tightened in the fridge. Don’t reheat it hard or the sauce can separate and the pork can turn firm.

Nutrition

• Serving size: approximately 1/4 of the total recipe
• Calories: 474 kcal
• Protein: 31g
• Fat: 36g
• Carbohydrates: 5g

Per 100g: Calories: 182 kcal, Protein: 12g, Fat: 14g, Carbohydrates: 2g.

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

FAQ

Why did my Dijon cream sauce separate or look oily?

Usually the wine needed a little more time to reduce, or the sauce got too hot after the cream went in. Keep it at a gentle simmer and stir regularly. If it starts to look split, lower the heat and whisk in a small spoonful of cream.

Can I make this pork tenderloin without white wine?

Yes. Use chicken broth instead. The sauce will be a little less sharp and more straightforward, but still balanced. A small squeeze of lemon at the end helps cut the richness.

Can I use pork loin or pork chops instead of pork tenderloin?

You can use pork chops with only minor adjustments; just cook them to temperature and continue with the sauce as written.

Pork loin is different. It’s larger, takes longer, and won’t cook evenly with this exact skillet timing. If using pork loin, roast it separately and make the sauce in a skillet.

Can I use the oven instead of cooking the tenderloin fully on the stovetop?

Yes. Sear it on the stove, then finish in a 400°F oven until it reaches 140–145°F. That’s a good option if the tenderloin is thick or if you want a little less active time at the stove.