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Drink recipe · from the recipe book

Honey Ginger Cinnamon Soy Café au Lait

A mellow half-coffee, half-milk mug where soy milk is steeped with fresh ginger and cinnamon, then sweetened with floral honey for a gently warming, silky sip.

Honey Ginger Cinnamon Soy Café au Lait

Ingredients

  • 1 cup (240 ml)240 gBrewed coffeefreshly brewed, strong
  • 1 cup (240 ml)240 gSoy milk, original
  • 2 tbsp grated12 gFresh gingerpeeled and thinly sliced
  • 1 tbsp20 gHoney
  • ¾ tsp2 gGround cinnamon

Steps

  1. Peel and thinly slice the ginger.
  2. Brew the coffee strong and keep it hot while you steep the milk.
  3. In a small pot, combine the soy milk, the sliced ginger and three-quarters of the cinnamon.
  4. Warm over medium-low heat, stirring often, until steaming with small bubbles at the edge, about 4 to 5 minutes; do not let it boil.
  5. Take the pot off the heat and let the ginger steep in the soy milk for 3 minutes.
  6. Strain out and discard the ginger, then whisk the honey into the warm soy milk until dissolved.
  7. Whisk the spiced soy milk vigorously for 30 seconds, or use a handheld frother, until lightly foamy.
  8. Pour half of the coffee into each mug, then top each with half of the spiced soy milk.
  9. Dust each mug with half of the remaining cinnamon and serve hot.

Contains: Soy.

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

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