My biggest weakness is coffee and my new go to version is Cafe Miel.
I've been adding honey to my lattes for a few months now but didn't know it was "a thing" until I stopped at Spearhead Coffee in Paso Robles on the way home from our vacation in Cambria and noticed the option, Cafe Miel, on the chalkboard.
Knowing a little French, I figured it was coffee with honey, so I ordered it up.
I asked for mine with almond milk and noticed that their recipe included cinnamon.
Damn if that wasn't the best cup of coffee I've ever had!
Now my hubby makes it for us every morning and it's every bit as delicious as Spearhead's.
I really think the secret is making the almond milk from scratch.
He has perfected what I think is the ultimate almond milk recipe.
He soaks about 2 cups of Trader Joe's raw almonds in unfiltered water for a day or 2.
When it is time to prepare the milk he rinses the almonds and puts them into the Vitamix with 3 to 4 cups unfiltered water, some honey and vanilla extract and blends it on high speed for several minutes.
He then squeezes the mixture through a nut bag which is essential.
He stores it in a Mason Jar.
Fresh almond milk has a shelf life of only a few days, but we never have a problem using it all up in time!
On a rare visit home our son tried a sip and proceeded to drink the whole jar, saying how delicious it was.
We make ours using our Nespresso capsules and Frother but here is a recipe I found on the internet.
Known as Cafe con Miel to the Spaniards and Café Miel to the French, this easy-to-prepare drink is sweet and flavorful, in other words, the perfect indulgence. With prep and cook time totalling only 5 minutes, Café Miel is low on fuss and big on taste. Milk, honey, cinnamon, nutmeg, and vanilla extract turns your typical drip coffee into a relaxing retreat.
2 cups freshly brewed drip coffee
1/2 cup milk
4 tbsp. honey
1/8 tsp. pure vanilla extract
1/8 tsp. cinnamon
Combine all the ingredients into a small pot and bring to a boil on low heat.
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