Honey Vanilla Latte

Name: Honey Vanilla Latte
Prep time: 5 min
Total time: 5 min
Ingredients: 8 ounces milk (any kind); 1 Tablespoon honey; 1/8 teaspoon pure vanilla extract; Pinch of ground cinnamon; 2 ounces espresso (or vanilla-flavored coffee, then you can omit the vanilla extract)

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4.8 from 6 votes

Honey takes center stage in this twist on the typical vanilla latte! No fancy coffee shop needed. Next time try my copycat Starbucks white chocolate mocha.

Honey being drizzle onto whipped cream topping a latte in a clear mug

Inspired by a quaint Massachusetts coffee shop

There’s a coffee shop in Concord, Massachusetts that I adore called Haute Coffee. It’s on a little side street/alleyway, and if you’re not looking for it you’ll probably miss it.

But I’m telling you right now – you don’t want to miss it. It’s in a cute, unassuming little brick building that’s just as adorable on the inside.

It has a cozy bay window with padded seating and pillows, a chalkboard menu that is beautifully designed and immaculate (I actually asked about it and they told me they hired someone to do it for them) and freshly baked goods to choose from on the counter. They even have a board that lists the local vendors the day’s ingredients came from!

I love when local organizations support each other – don’t you? Haute Coffee is cozy and welcoming, and it’s hard to tear myself away.

A jar of honey next to a latte in a clear mug

I’ve tried many different things at Haute Coffee but my favorite drink is the Haute Latte. Their namesake drink is a honey vanilla latte made with slight sweetness from local honey and just the right amount of spice from ground cinnamon, and it’s perfect.

It’s light and sweet, but not too sweet. The smell alone is comforting, and the taste is amazing. I adore the flavor combination of vanilla and honey, as you know by these cupcakes

I get cravings for it sometimes when they’re closed, and since it’s so far away from where I live now… where, obviously I should make it my own!

Honey being drizzle onto a latte in a clear mug

Ingredients for a honey vanilla latte

Milk – any kind you prefer, dairy or non-dairy
Honey – Because honey vanilla latte. If you can, buy local! There are lots of different kinds of honey, so play around and taste test different kinds to see what you like the best.
Pure vanilla extract – Because… honey vanilla latte
Ground cinnamon – Provides a great little somethin’ somethin’ in balance with the other flavors
Espresso – Because… honey vanilla latte.

How to make a honey vanilla latte

Heat your milk: In a small saucepan over medium heat, heat milk until it starts to bubble a little on the edges of the pan. Not boiling, but steaming a bit.
Add honey, vanilla, cinnamon and stir. Heat, stirring frequently, for another minute.
Now you can froth your milk in your preferred method: Whisk vigorously in pan until frothy, place in a mason jar and shake vigorously for 30-60 seconds, or use a milk frother.
Pour milk mixture over freshly brewed espresso/coffee in a large mug. Top with whipped cream, drizzled honey and a light dusting of cinnamon if desired. Enjoy!

Variations

Sometimes I cheat and just use a bag of vanilla flavored coffee, but it’s just as easy to add vanilla extract with your favorite espresso.
To make an iced honey vanilla latte, combine ¼ cup honey, ¼ cup hot water and 1 tablespoon vanilla extract in a jar and shake or stir to combine. Keep it in the fridge until you’re ready to use it, and 1-2 tablespoons of the syrup to 8 ounces brewed espresso and 4-6 ounces cold milk over ice.

FAQs

Can I use non-dairy milk?

Definitely! You can use dairy milk, almond milk, oat milk, cashew milk, soy milk, macadamia milk, or whatever other non-dairy milk options might be out there. I just recommend not using a flavored one – though a vanilla flavored one will boost the vanilla flavor.

Can I make this an iced honey vanilla latte?

Yep! To make an iced honey vanilla latte, combine ¼ cup honey, ¼ cup hot water and 1 tablespoon vanilla extract in a jar and shake or stir to combine. Keep it in the fridge until you’re ready to use it, and 1-2 tablespoons of the syrup to 8 ounces brewed espresso and 4-6 ounces cold milk over ice.

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!