Cafe Con Miel

Spanish for “coffee with honey," and honestly, that says it all.

Warm coffee meets milk sweetened with honey instead of sugar, then gets kissed with cinnamon, a dash of nutmeg, and a drop of vanilla. Heat it gently in a saucepan, never letting it boil, and you get a drink that’s somehow more comforting than a blanket on a cold night.

It’s traditionally served as a light dessert in Spain, and once you try it, you’ll understand why. Sweet enough to satisfy that after-dinner craving without weighing you down.

Kitchen Tips

• Don’t let it boil. Boiling scorches the milk and kills the delicate honey flavor. Keep it at a gentle simmer.
• Adjust the honey to your taste. Four tablespoons makes it dessert-sweet; two keeps it more like an everyday coffee.
• Works equally well with decaf for a soothing nightcap.