Shaken Salted Honey Cinnamon Latte

While the use of salt in desserts can be traced back to ancient civilizations, salt as a featured flavor in sweet treats has taken center-stage in recent years. Adding a pinch of salt boosts the complexity of dishes by amplifying subtle flavors while suppressing the natural bitterness of certain ingredients. Here, salt curbs the bitterness of espresso and unlocks the nuanced profile of honey. For this reason, we recommend using local wildflower honey, if available.

Ingredients:

For the latte:

  • 2 oz. (60 ml) freshly brewed espresso (about 2 shots)
  • 1 1/2 Tbs. honey, plus more if desired
  • 1/2 tsp. ground cinnamon, plus more for garnish
  • Pinch of sea salt
  • 4 oz. (125 ml) milk of choice


For the cold foam:

  • 2 oz. (60 ml) heavy cream
  • 1 tsp. honey
  • Pinch of sea salt

Directions:

To make the latte, in an espresso cup, combine the espresso, honey and cinnamon. Let steep for 1 minute, then gently stir until the syrup dissolves.

To make the cold foam, in a small bowl, combine the heavy cream, honey and salt. Using a hand frother, froth until the mixture starts to thicken or until the desired consistency is reached.

In a cocktail shaker filled with 1/2 cup (4 oz./125 g) ice, add the espresso mixture and shake vigorously until well chilled, about 10 seconds.

Fill a 16-oz. (500-ml) glass with ice and add the milk. Strain the espresso mixture into the glass. Top with the cold foam. Garnish with cinnamon and serve. Makes 1 drink.

Williams Sonoma Test Kitchen