Café con Miel - Iced Spanish Honey-Coffee
Cool off with Café con Miel, Iced Spanish Honey-Coffee
Miel means honey in Spanish and Café con Miel is a drink that has been widely enjoyed as an afternoon pick-me-up or an evening dessert for generations of Spaniards. Like much of the country, our summer temperatures have been hovering in the high-90s and triple-digits and few things are more pleasant on such days than cooling off with a rich, flavorful Café con Miel over ice.
With only four ingredients — espresso or strong coffee, a single-source artisanal honey such as Buzz Savories, milk, and a spice of your choice – cinnamon, cardamom, cloves, or nutmeg —
Miel is fast and simple to make. You can also use whole milk, 2% or non-fat milk as well as oat soy, almond or coconut milk depending on your needs or preference.
Café Con Miel made with:
Whole milk 124 calories
2% fat milk 111 calories
Nonfat milk 84 calories
Soy milk 115 calories
Almond milk 78 calories
Coconut milk 81 calories
Oat milk 145 calories
Miel is a sensual delight, from the rich layers of milk and coffee to the smell of the spice you use to dust the finished drink. Try it. It’s a delightful ending to a hot summer day.
-
All-Natural & Local Honey
$25.00 Add to cart -
Mix & Match Sets
$25.00 Select options This product has multiple variants. The options may be chosen on the product page -
Spicy and Sweet Gift Set
$55.00 Add to cart
Café con Miel - Iced Spanish Honey-Coffee
Equipment
- espresso machine optional
- cocktail shaker or pint jar
- milk frother (optional)
What You'll Need:
- ¼ cup espresso, strong coffee or a powdered espresso mix
- 2 Tb. Buzz Savories artisanal honey
- 1 Tb. very hot water
- 1 cup milk If serving a hot Miel, warm the milk to a simmer
- 2 pinches cinnamon, cardamom, nutmeg, or cloves grate fresh or buy powdered spice
- 6 cubes ice for making iced Miel
How To Prepare:
- Make honey syrup by adding 1 Tb. very hot water to 2 Tb. Buzz Savories honey. Stir until honey is completely blended with the hot water. Pour honey blend into a cocktail shaker or pint jar.
- Froth the milk or shake the milk in a cocktail shaker or glass jar with lid until it is bubbly. Shake vigorously.
- Make espresso, and combine with the bubbly milk.
- For hot Miel, heat milk to a simmer and froth it with a milk frother or immersion blender, or pour into a pint jar and shake vigorously. Shaking or frothing increases the air in the milk and the consistency gains a mouth- feel of cream. Dust lightly with cinnamon.
- For iced Miel, froth cold milk and combine with honey and coffee into a cocktail shaker or pint jar with lid. Add 4-6 ice cubes and shake vigourously. Pour into two 8 oz. glasses. Dust with a spice of your choice and serve.