Cafe Miel Recipe: The Honey and Cinnamon Espresso Drink

A cafe miel is a latte-style drink made with espresso, steamed milk, honey and cinnamon, often with a drop of vanilla. Miel is Spanish for honey, and that is the star: you stir honey and cinnamon into hot espresso, top it with silky milk and finish with a dusting of cinnamon. For a 12 oz cup, use a double shot, 1 tablespoon of honey, a pinch of cinnamon and about 8 oz (240 ml) of steamed milk.

This article is about one drink, done well. If you want broader ideas for sweetening everyday coffee with honey, our honey in coffee tips and pairings article covers that ground.

Cafe Miel Recipe (Hot)

Makes one 12 oz (355 ml) drink. Prep time: about 5 minutes.

Ingredients

• 2 oz (60 ml) freshly brewed espresso (a double shot), or 3 oz (90 ml) strong moka pot or AeroPress coffee
• 1 tablespoon (21 g) honey, plus more to taste
• 1/8 teaspoon ground cinnamon, plus a pinch for dusting
• 1/4 teaspoon pure vanilla extract (optional)
• 8 oz (240 ml) whole milk

Steps

1. Warm your cup with hot water, then empty it.
2. Brew the espresso directly into the cup.
3. Dissolve the honey. Immediately add the honey, cinnamon and vanilla to the hot espresso and stir until no honey remains on the bottom. Hot coffee melts honey in seconds; cold milk does not.
4. Steam the milk to about 140–150°F (60–65°C) with a thin layer of microfoam. No steam wand? Use a handheld frother or one of the methods in how to froth milk without a steam wand.
5. Pour the milk into the honeyed espresso, holding back the foam with a spoon and then spooning it on top.
6. Finish with a light pinch of cinnamon over the foam.

Optional: cinnamon steamed into the milk

Some people prefer to whisk the cinnamon into the cold milk before steaming instead of into the espresso. It spreads the spice more evenly through the drink. Ground cinnamon does not fully dissolve, so a few specks at the bottom are normal; our guide to adding cinnamon to coffee without clumps has more tricks.

Cafe Miel Ratios by Cup Size

Start at the lower honey amount if you are new to the drink. You can always drizzle more on top, but you cannot take it back out.

Choosing Honey for a Cafe Miel

Honey is not just sweetness: its floral source changes the whole drink. Here is how common types behave in a cafe miel.

• Clover: Mild and familiar. The safest choice if you want honey to support the coffee rather than lead it.
• Orange blossom: Light and floral with a citrus lift. Lovely with medium roasts.
• Wildflower: Varies by region and season, usually a little more complex. Fun for experimenting.
• Buckwheat: Dark, malty and strong. Use half the usual amount; it pairs best with dark roast espresso.
• Creamed or crystallized honey: Works fine, just stir it into the hot espresso a little longer.

Honey tastes sweeter than table sugar to most people, so a tablespoon goes further than you might expect. Want something floral and herbal instead? Try our honey lavender latte.

Iced Cafe Miel

Honey seizes up in cold milk, so the trick for the iced version is a quick honey syrup.

Honey cinnamon syrup (makes about 4 drinks)

1. Stir 1/4 cup (85 g) honey with 1/4 cup (60 ml) hot water until smooth.
2. Add 1/4 teaspoon cinnamon and 1/2 teaspoon vanilla extract. Stir well.
3. Cool and refrigerate in a sealed jar for up to 2 weeks. Shake before using.

Iced cafe miel (one 16 oz glass)

1. Fill a glass with ice.
2. Add 2 tablespoons (30 ml) honey cinnamon syrup and 6 oz (180 ml) cold milk. Stir.
3. Pour 2 oz (60 ml) espresso over the top. Or shake the hot espresso with the syrup and a few ice cubes first for a frothy, chilled base.
4. Stir before drinking and dust with cinnamon.

For general iced milk-drink technique, see how to make an iced latte at home.

Dairy-Free Cafe Miel

Oat milk is the best plant milk for this drink: its natural sweetness and creamy body complement honey and cinnamon beautifully, and barista versions foam well. A few tips:

• Use a barista oat milk for the best microfoam. Read more in our oat milk latte guide.
• Many oat milks are already lightly sweet, so start with 2 teaspoons of honey and adjust.
• Almond milk gives a lighter, nuttier version; keep it below 140°F (60°C) to avoid separation.
• Honey is an animal product. For a fully vegan version, swap it for maple syrup or agave; it will be delicious, though technically no longer a miel.

Tips for the Best Cafe Miel

• Pick an espresso with body. Chocolatey, medium-dark coffee keeps the drink from tasting like warm honey milk.
• Do not overheat honey. Add it to the espresso, not to boiling milk, to keep its aroma.
• Use real vanilla. A tiny amount of pure extract rounds the cinnamon; imitation vanilla can taste artificial.
• Try a flavored shortcut. Brewing with a cinnamon-flavored coffee adds spice aroma without powder in the cup.

Cafe Miel FAQ

What is in a cafe miel?

Espresso, steamed milk, honey and cinnamon, often with a little vanilla. It is essentially a honey-sweetened, cinnamon-spiced latte.

How much honey should I put in a cafe miel?

About 1 tablespoon (21 g) for a 12 oz drink is a good start. Use 2 teaspoons for an 8 oz cup and adjust to taste.

Can I make a cafe miel without an espresso machine?

Yes. Use 3 oz (90 ml) of strong coffee from a moka pot or AeroPress, or brew drip coffee at double strength. Froth the milk with a handheld frother or a French press.

Is cafe miel the same as a honey latte?

They are very close. A cafe miel almost always includes cinnamon, while a honey latte may be honey only. Both follow the same latte structure.

Make It Your Morning Ritual

A great cafe miel starts with espresso that can stand up to honey and milk. Try our bold 6 Bean Blend, add warmth with Cinnamon Hazelnut flavored coffee, or make an evening version with Decaf Espresso. Every Feel Espresso order is roasted 1–5 days before delivery, so your honey and cinnamon meet coffee at its freshest.