Café con Miel - Iced Spanish Honey-Coffee
Miel for breakfast, mid-day energy booster and dessert - a simple and delicious espresso coffee and milk and honey blend with a dusting of spice. Simple and calming and wonderful.
Servings 2
Equipment
- espresso machine optional
- cocktail shaker or pint jar
- milk frother (optional)
Ingredients
- 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
Instructions
- 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.2 Tb. Buzz Savories artisanal honey, 1 Tb. very hot water
- Froth the milk or shake the milk in a cocktail shaker or glass jar with lid until it is bubbly. Shake vigorously.1 cup milk
- Make espresso, and combine with the bubbly milk.¼ cup espresso, strong coffee or a powdered espresso mix
- 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.1 cup milk, 2 pinches cinnamon, cardamom, nutmeg, or cloves
- 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.1 cup milk, 2 pinches cinnamon, cardamom, nutmeg, or cloves, 6 cubes ice for making iced Miel