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Cafe (or Chai) Honey-Au Lait

 

I don't usually sweeten my coffee but make an exception for this scrumptious treat.  If I'm not in the mood for coffee (decaf, actually), chai hits the spot.  Chai teabags come in a variety, from caffienated to not.  Whether you're making coffee or chai, caf or decaf, make it strong!  I start with a tall mug and pre-measure the milk to the cup so I don't end up with too much or too little.

 

Cafe (or Chai) Honey-Au Lait

Half fill a tall mug with strong coffee or chai.

In microwave or in a small pan on the stove, heat 1/2 mug of milk per serving (I love organic, whole milk) until almost boiling.  Stir in honey to taste (I use about a teaspoon of Kirk Webster's Vermont Honey).  If you have a frothing device, froth the milk if desired - it's good either way.

Pour hot honey-milk into coffee or chai.

Top to taste with an excellent cinnamon.  Penzey's Chinese Cassia Cinnamon is my favorite!  I often sprinkle more cinnamon as I'm working my way down the cup.