Homemade Cafe Miel Recipe (Honey Cinnamon Coffee Creamer)
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Skip to RecipeCafé con Miel is a delicious honey and cinnamon latte and one of my favorite things to order at a coffee shop. But getting to a local coffee house isn’t always an option, so I make this recipe instead. This homemade Cafe Miel (Honey Cinnamon Coffee Creamer) will make your home-brewed coffee taste like a coffee house treat.
The best way for me to avoid stopping at a coffee house every day is to have a really delicious homemade option ready and waiting for me to add to my morning cup of coffee.
A Cafe Miel is top of my list of favorite coffee shop drinks, so making this miel creamer recipe at home is a great way to get both milk, honey sweetness, and a little warm spice into my coffee with minimal effort. My daughter likes to drink it warm – no coffee needed for her!
This is a great recipe to mix up on the weekend so you can have it waiting in the refrigerator when you wake up in the morning. What a perfect way to start a Monday!
Ingredients
- Milk – Choose whatever you like, dairy or non-dairy (but skip the coconut milk). If you’re palnning to use this recipe as a replacement for store-bought coffee creamer, opt for whole milk to get the creamiest consistency.
- Honey – Use your favorite brand of honey or try a local honey, if you can get it. Just be sure to skip the hot honeys.
- Cinnamon sticks – I greatly prefer cinnamon sticks over ground cinnamon. Ground spices are a lot more work to remove from the milk compared to a cinnamon stick. You can also leave the cinnamon stick in the milk to steep for longer, if you like and easily pop it out once the cinnamon flavor has reached your liking.
- Strong coffee – Dark French roast coffee (brewed strong) is my favorite to use with this recipe – whether you make it in a drip coffee maker, Nespresso machine, Kuerig machine, or French press. A double shot of espresso is also delicious in this cafe miel milk.
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Homemade Cafe Miel Recipe (Honey Cinnamon Coffee Creamer)
Ingredients
- 4 cups milk
- ½ cup honey
- 1 cinnamon stick
- Strong brewed coffee
Instructions
- Warm milk over medium-low heat. You want the milk hot, but not bubbling.4 cups milk
- Whisk in the honey until it’s dissolved.½ cup honey
- Remove from heat.
- Break the cinnamon stick in half and add it in the hot milk mixture.1 cinnamon stick
- Allow cinnamon to infuse while the mixture cools to room temp.
- Add to your favorite strong brewed coffee to taste.Strong brewed coffee
- Store the milk mixture in the refrigerator.
Notes
Tips on Honey Cinnamon Miel Milk
- If you don’t have a cinnamon stick – Place 1 Tbsp ground cinnamon in the middle of a small piece of cheesecloth. Carefully gather the edges of the cheesecloth, making sure the cinnamon stays in the middle. Tie the cheesecloth tightly shut with kitchen string and add to the mixture to infuse.
- If you don’t have cheesecloth on hand – Use a paper coffee filter. Place 1 Tbsp ground cinnamon in the middle of the coffee filter. Carefully fold and wrap the coffee filter over the cinnamon several times – making sure the cinnamon stays in the middle – until you have a small packet. Wrap a small piece of kitchen string around all sides of the packet and tie off. (See photo below.) Add to the milk mixture to infuse.
- If you don’t have kitchen string – Use unflavored dental floss. (Seriously! It works great!)
How do you store Cafe Miel milk?
I keep mine in a glass mason jar or swing-top bottle in the refrigerator. When kept cold it should last for 5-7 days.
I don’t like using plastic containers or bottles from store-bought coffee creamers and coffee milks because the plastic can take on the flavor of whatever was in it before, then give that flavor out into the milk.
Plus making this milk is going to keep me (and my budget) out of the coffee shop, but I still want it to have serious coffee house vibes. A glass container does that so much better than plastic.
FAQs and Substitutions
Want to take your coffee drink up a level? In a small jar, heat some miel milk, then use a handheld milk frother to froth the milk and create foam before adding it to your morning coffee. You can also froth milk when it’s cold and add it to cold brew coffee.
I prefer traditional dairy milk for my cafe con miel milk recipe – either 2% or whole milk (or a mixture of the two). If you don’t drink dairy milk, plant milks like unsweetened and unflavored oat milk, soy milk, and almond milk are delicious in this recipe. Skip coconut milk, which imparts too much of its own flavor.
Looking for more Homemade Coffee Syrups and Creamers?
Cold weather and the holidays always feel like the perfect excuse to make my coffee extra fancy at all times. My pumpkin spice syrup is perfect to creating that pumpkin spice latte flavor at home. My gingerbread coffee creamer is a holiday tradition, sweetening every cup of coffee during our family’s holiday break.
Simple and easy to make.
The hardest part for me was finding the container to keep it in! Thankfully we save fun bottles from wine, beer, and liquor purchases.
I’ve been looking for a honey cinnamon creamer recipe and this is it! I use half and half or whipping cream-because life is just too short. What sets this recipe a part is the use of a cinnamon stick rather than ground cinnamon. SOOO much better and definitely leave the cinnamon stick in the milk!
Thank you from a Mitten Girl, Enneagram 9, and a despiser of Olives!
I’m so glad you like it, fellow Mitten Girl! 🙂
This is a great recipe! I was a little afraid that the honey would settle out after refrigeration but it stays incorporated in the milk. Makes for a delicious and easy coffee creamer. This is a keeper for me – especially during a cold Michigan winter! 🥶
I’m so glad you liked it! I love it as coffee creamer too.