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Drink recipe · from the recipe book

Cinnamon Honey Whole Milk Cappuccino

Bold espresso under a thick, velvety cap of cinnamon-steeped whole milk foam with a gentle honey sweetness.

Cinnamon Honey Whole Milk Cappuccino

Ingredients

  • 4 shots120 gEspressofreshly pulled, 4 shots
  • 1¼ cups (300 ml)300 gWhole milk
  • ¾ tsp2 gGround cinnamon
  • 2 tsp14 gHoney
  • ⅛ tsp0.2 gGround nutmega small pinch

Steps

  1. In a small pot, whisk the whole milk with three quarters of the cinnamon and the honey until the honey dissolves.
  2. Warm the milk mixture over medium-low heat, whisking, until steaming with small bubbles at the edge, about 4 minutes; do not boil.
  3. Take the pot off the heat and whisk vigorously, or use a handheld frother, until the milk doubles in volume with a thick foam, about 1 minute.
  4. Pull the espresso and divide it between two warmed mugs, half in each.
  5. Pour the hot milk into each mug, holding back the foam with a spoon, then spoon the foam on top to fill each mug.
  6. Mix the remaining quarter of the cinnamon with the nutmeg and dust it over the foam. Serve hot.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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