This may be the longest I’ve gone without posting a recipe to Hungry Hannah. Lately I’ve had a few co-workers and family members ask if I’ve posted recently on my blog and I’ve felt sad each time to say no. I still love food, blogging, photography, and cooking, but these days my chances to create a recipe post from start to finish are limited. I plan to continue posting when I can but it won’t be as frequently as the old days. I appreciate those who have continued to read HH, and new readers too!
September 29th was National Coffee Day and while I’m a couple weeks behind, I still wanted to contribute some love to one of my favorite things in the world: iced coffee. I always enjoy trying new coffee shops and unique coffee flavors or recipes.
This past summer, Dan and I tried out a highly-rated coffee shop in the North End of Boston called Thinking Cup. Thinking Cup serves Stumptown Coffee, the famous roasters from Oregon, in a variety of classic and unique drinks. My personal favorite is, of course, their Honey Cinnamon Latte. I was unsure if honey would go well with coffee but I found that it blended perfectly into their delicious espresso. This drink became a quick favorite and any time Dan and I are near a Thinking Cup, I have to stop by to get one.
Thinking Cup’s Honey Cinnamon Latte features a homemade honey and cinnamon syrup with freshly brewed espresso and milk. I recreated the coffee by making my own honey simple syrup infused with cinnamon and used a stove-top espresso maker to brew the coffee. These little guys are easy and inexpensive if you’re looking for a quick espresso or latte in the mornings:
If you don’t own an espresso maker, you can simply brew a cup of strong coffee – dark roast or espresso blend will get you the most authentic flavor. The honey cinnamon syrup is so tasty I bet it will be enjoyable no matter what type of coffee you make! I prefer this coffee iced only because I’m an iced coffee fanatic, but I’m sure it’s delicious hot as well.
Honey Cinnamon Iced Latte
inspired by Thinking Cup
makes one latte
- For the syrup: (makes roughly 1/3 cup – use the extra for another coffee or even over pancakes!)
– 1/4 cup honey
– 1/4 cup water
– 1/2 tsp cinnamon (plus a cinnamon stick, if available)
– 1/2 tsp vanilla extract
– optional: 1/2 tsp maple extract
- 2 shots freshly brewed espresso or 1 cup strong-brewed coffee
- 1 cup milk (I used 1% but any type will work!)
- Honey Cinnamon syrup
- ice cubes
- To make the syrup, combine water, honey, cinnamon, and vanilla extract in a saucepan. Cook over very low heat for about 5 minutes, stirring often to make sure nothing sticks to the bottom, until honey is melted. Let cool while preparing coffee.
- Prepare the coffee using your preferred method.
- Combine your fresh espresso/coffee, milk and sweeten to your liking with the honey cinnamon syrup. I used about 3 tsp. Stir and finish off with ice cubes and a sprinkle of cinnamon. 🙂