Salted Honey Latte

As we approach fall, I’m always looking for different ways to spice up my morning coffee, and my daily spoonful of Manukora fits right in.

A Salted Mānuka latte is my go-to when the weather turns. It works warm or iced, and it only takes about five minutes.

Ingredients

The recipe itself is nice and easy, same as the ingredients list:

• Espresso, or strongly brewed coffee. This can be a single or a double shot (depending on your preference)
• Around 3/4 cup of milk of your choice (I love a good quality oat milk, but whole milk or other alternatives work as well!)
• 1 teaspoon of Manukora Mānuka honey
• Pinch of sea salt.

For a warm latte:

1. Brew your coffee. I use an espresso machine, but Nespresso, Keurig, or even instant coffee works!
2. Leave the coffee to cool slightly so the honey keeps its delicate caramel flavour, then add in your teaspoon of Mānuka.
   I use the MGO 850+ Mānuka because of the deeper, caramel notes and texture, but any grade works well!
3. Add the pinch of sea salt into the coffee and honey, then swirl gently. You could also use a spoon to stir this if you’d like.
4. Start frothing your milk. Espresso machines have a milk wand that creates great textured milk, but an external milk frother works well for this also.
5. Once the milk has reached temperature and the degree of frothiness that you prefer, add the milk into the Mānuka and coffee mixture. You can also do latte art if you’re keen (I wish I could!)
6. All done! You can also top with a dusting of cinnamon if you like for an extra sprinkle of fall flavours.

For an iced latte:

1. Follow steps 1, 2 and 3 as above, then chill your coffee in the refrigerator or freezer until cold. Stirring in the Mānuka and salt while the coffee is still warm helps it dissolve fully.
2. Add ice to a tall glass, then pour your choice of milk over it.
3. Add the coffee, Mānuka and salt mixture over the ice and milk. Depending on whether you used the refrigerator, or left to cool at room temperature, you may find there is a little melting of the ice.
   The colder your coffee is before it hits the glass, the less your ice will melt, so the refrigerator or freezer is worth the few extra minutes!
4. You can either leave the coffee unmixed, and leave gravity to do its thing, almost like a macchiato, or you can give it a mix to incorporate the milk to make a true latte.

So there you go! It’s a simple recipe, and the flavours of the salt and Mānuka pair extremely well with the slight bitterness of the coffee.

You can also mix and match other toppings or additions depending on how you like your coffee. Flavoured creamers go well, or even having a go at making your own flavoured cold foam would be great for an iced coffee.

Tag us on Instagram if you give one of these recipes a go, I’d love to see how your creations turn out!