The Honey Bear

Miel is Spanish for honey, and the caffe miel is exactly what it promises: espresso, honey, cinnamon, and steamed milk. It’s the drink for people who want sweetness with a conscience — honey brings its own flavor to the table instead of just sugar’s blank volume.

How we make it

The honey — from an apiary two towns over — goes into the cup first, where the hot double shot dissolves it completely; honey stirred into a finished drink sinks and sulks at the bottom. Cinnamon is whisked into the shot with the honey, then the steamed milk rounds everything into a quiet, warm sweetness. A final dust of cinnamon on the foam announces what’s coming.

Why our way is best

Most honey lattes are made with “honey syrup,” which is honey that lost an argument with corn sweetener. Real honey changes with the season and the hives — early summer pours lighter and floral, fall runs darker and malty — so the miel drifts gently through the year, the way anything honest from a farm does. We consider that a feature, and so do the bees.