Fig & Honey Whipped Honey Latte
Some recipes feel a little magical the first time you make them. This is one of those.
Honey gets whipped straight into hot espresso until it turns pale and foamy, almost like a coffee cloud. When it hits cold milk, it melts in slowly — sweet, light, and full of that café feel… but at home.
This one started as a curiosity and turned into a quiet favorite. The fig notes deepen the honey, the espresso keeps it grounded, and suddenly you’ve got a drink that feels like more than “just coffee.”
Why this one sticks around
- Light and sweet without being sugary
- Feels special, but isn’t fussy
- Iced or not — it works either way
- A fun little ritual when you want coffee to feel like more
Quick Overview
This is intentionally flexible — adjust sweetness and milk to your taste. That’s kind of the point.
Ingredients
- 1 tbsp honey
- 1 brewed espresso shot (fig + honey notes if you’ve got it)
- 4 oz cold milk of choice
- Crushed ice, optional
- Fig cream topping:
- 3 tbsp heavy cream
- 2 tbsp milk
- 1 tbsp fig preserves
How we make it
- Add the honey to the bottom of a tumbler.
- Pour the hot espresso over the honey and froth until whipped and foamy.
- Add crushed ice if you’re using it, then pour in your cold milk.
- In a mason jar, combine heavy cream, milk, and fig preserves. Froth until thick.
- Pour (or spoon) the fig cream over the latte. Take a second. Then enjoy the magic.
Cozy notes
- This works best with espresso that leans figgy, honeyed, or softly sweet — the exact name isn’t the important part.
- Want it less sweet? Use a little less honey or go lighter on the fig preserves.
- Want it warm? Skip the ice and use gently warmed milk instead. Same comfort, different mood.
We made this with a fig-and-honey–forward espresso we had on hand at the time. That specific name may rotate, but the flavor always finds its way back around here. If you’ve got something similar, it fits right in.
