Frothy cinnamon milk on strong coffee is already a cozy ritual, and stirring in Hédène’s Buckwheat Honey, deep brown and creamy, with notes of undergrowth and warm hints of café gourmand, makes each sip rounder and longer.
Serves 2 · 10 min
- Brew 1 cup (250 ml) of strong coffee.
- Warm 1/2 cup (120 ml) of milk with a pinch of cinnamon and froth it.
- Stir 2 tsp of buckwheat honey into the hot coffee until dissolved.
- Divide between two cups, top with the spiced milk foam and serve; the honey’s café gourmand notes suit coffee perfectly.
The star of this recipe: Buckwheat Honey, by Hédène.
