Salted Creamed Honey Latte

There's nothing quite like a homemade latte that beats your favorite coffee shop's, and this Salted Honey Latte made with Honey House Creamed Honey proves it. It's warm, cozy, and just sweet enough, with a pinch of flaky sea salt that makes the honey flavor pop even more. Whether you're pulling shots on an espresso machine or brewing it moka pot style, you'll have a rich, silky latte in your hands in minutes.

Why You'll Love This Recipe

• Honey House Creamed Honey melts into hot coffee for a smooth, mellow sweetness that granulated sugar just can't match
• A pinch of flaky sea salt balances the sweetness and makes the honey flavor taste even more pronounced
• Works with whatever coffee setup you have on hand: espresso machine, moka pot, French press, or even instant espresso
• Ready in under 10 minutes, so it fits right into a weekday morning routine
• Whole milk froths up rich and creamy, no fancy espresso machine required
• Easy to make dairy-free or iced with a couple of simple swaps

Ingredients

For the Latte (Makes 1 Serving)

• Coffee of choice (see Coffee Options below)
• 1 tbsp Honey House Creamed Honey
• 1 pinch flaky sea salt, such as Maldon
• 3/4 cup (6 oz) whole milk

Coffee Options (Choose One)

• Espresso machine: 2 shots (about 2 oz/60 ml) freshly pulled espresso
• Moka pot: 1/4 cup (2 oz) moka pot "espresso," brewed strong
• French press or pour-over: 3/4 cup (6 oz) strongly brewed coffee (double the usual grounds), and reduce the milk to 1/4 cup (2 oz)
• Instant espresso: 2 tsp instant espresso powder dissolved in 2 tbsp hot water

Equipment

• Moka pot, espresso machine, or coffee maker of choice
• Milk frother (or a small saucepan and whisk, or a lidded jar for shaking)
• Small saucepan or microwave-safe cup for heating milk
• Mug

Pro Tips

1. Dissolve the Honey First: Stir the Honey House Creamed Honey into the hot coffee before adding the milk. The heat melts it smoothly, so you won't end up with a sweet puddle at the bottom of your mug.
2. Salt to Taste: Start with just one pinch of flaky sea salt and taste before adding more. A little goes a long way toward making the honey flavor pop.
3. No Frother, No Problem: Shake warm milk in a lidded jar for about 30 seconds, or whisk it briskly in a small saucepan over low heat, until it's foamy.
4. Watch the Milk: Heat milk gently until it's steaming, around 150°F (65°C). If it starts to bubble, it's gotten too hot and can scald.
5. Adjust the Ratio: For a stronger, more coffee-forward latte, use a little less milk. For a sweeter, creamier cup, add a touch more.

Instructions

1. Brew your coffee using whichever method you're using (see Coffee Options above). For a moka pot, brew over medium heat until the top chamber fills, about 5 minutes.
2. Pour the hot coffee into your mug. Add the Honey House Creamed Honey and stir until fully dissolved.
3. Stir in the pinch of flaky sea salt.
4. Heat the whole milk in a small saucepan over medium-low heat until steaming, about 150°F (65°C), or warm it in the microwave in 20-second bursts.
5. Froth the warm milk with a handheld frother, or shake it vigorously in a lidded jar until foamy, about 30 seconds.
6. Pour the frothed milk over the honey coffee, spooning any extra foam on top.
7. Serve immediately, with an extra pinch of flaky sea salt on top if you like.

Iced Latte Version

Want it cold instead? Here's how to make this one iced.

Ingredients

• Coffee of choice (see Coffee Options above), brewed hot and strong
• 1 tbsp Honey House Creamed Honey
• 1 pinch flaky sea salt, such as Maldon
• 3/4 cup (6 oz) cold whole milk (or dairy-free alternative)
• Ice

Instructions

1. Brew your coffee using whichever method you're using (see Coffee Options above).
2. Pour the hot coffee into a heatproof glass or mug. Add the Honey House Creamed Honey and stir until fully dissolved, then stir in the pinch of flaky sea salt.
3. Let the sweetened coffee cool for a few minutes so it doesn't melt all your ice right away.
4. Fill a tall glass with ice.
5. Pour the cooled honey coffee over the ice, then top with the cold milk.
6. Stir well and serve immediately.

Iced Tip: Brew your coffee a little stronger than usual (or use less water/more grounds) since the ice will dilute it slightly as it melts.

Storage Tips

• Best enjoyed fresh and hot, right after making it
• Pre-portion the honey and salt into small containers and store at room temperature for up to 1 week for quick morning assembly
• Leftover steamed milk can be refrigerated for up to 1 day; reheat gently before using

Recipe Notes

The magic of this latte comes down to two ingredients working against each other: sweet, mellow honey and a pinch of salty, flaky sea salt. Together they create a rounder, more balanced sweetness than a straight-up honey latte, letting the deep, roasty flavor of your coffee shine through instead of getting buried.

We reach for Honey House Creamed Honey here because its naturally whipped texture melts into hot coffee more evenly than liquid honey, without pooling at the bottom of the mug. It's 100% pure, raw, American honey, nothing added, nothing removed, so every cup tastes like real honey instead of a honey-flavored syrup.

Perfect Pairings

This latte is made for slow mornings and quiet afternoons. Serve with:

• A warmed Raspberry Muffins with Creamed Honey
• Warm banana bread or buttered toast
• A flaky croissant
• Cinnamon-dusted oatmeal
• A simple bowl of Greek yogurt with fresh berries

Variation Ideas

While the classic Creamed Honey and sea salt combination is divine, feel free to get creative with these alternative options:

Honey House Recommendations

• Use Honey House Clover Honey for a lighter, more floral latte
• Try Honey House Hot Honey for a spicy-sweet twist that wakes up your morning
• Swap in Honey House Alfalfa Honey for an even milder, more delicate sweetness

Other Great Options

• Make it dairy-free with oat milk or almond milk (oat milk froths especially well)
• Add a dash of ground cinnamon or a drop of vanilla extract for extra warmth
• See the Iced Latte Version above for the full cold-brew-friendly method
• Dust the foam with a pinch of ground cinnamon or nutmeg for a finishing touch
• Stir in 1 tsp cocoa powder with the honey for a salted honey mocha
• Double the batch to make two mugs to share

Recipe Details

• Prep Time: 3 minutes
• Cook Time: 5 minutes
• Total Time: 8 minutes
• Course: Beverage
• Cuisine: American
• Servings: 1 (easily doubled or scaled up)
• Difficulty: Easy