Cafe con Miel Recipe

Alys Tomlinson/Getty Images
  • 5 mins
  • Prep: 1 mins,
  • Cook: 4 mins
  • Yield: 3 to 4 servings
Ratings (5)

Honey is a nice coffee sweetener and the Cafe con Miel is a perfect way to enjoy that. The name literally means 'coffee with honey' in Spanish. Yet, there's a little more to the recipe than simply adding honey to your coffee.

In Spain, Cafe con Miel is often served after dinner. It's an easy recipe that adds the spices of vanilla, cinnamon, and nutmeg to a sweetened, creamed cup of coffee. It's a delightful blend to enjoy as a light dessert or a soothing mid-afternoon pick-me-up. 

What You'll Need

How to Make It

  1. Warm all the ingredients in a small pot over low to medium heat, but do not bring them to a boil.
  2. Stir well to dissolve the honey.
  3. Serve hot in small mugs.

More Tips for Making a Great Cafe con Miel

The Coffee. Make sure that your coffee is fresh-brewed. There's really no point in going to all this trouble if your coffee is even an hour or two old. Take the time to make a fresh pot, even if it's a small one.

You might also consider using a French press or AeroPress to get a richer cup of coffee than your drip coffee maker. These are both great ways to brew just a small amount of coffee at one time and the quality of the coffee is perfect for drinks like this.

The Milk. When warming the Cafe con Miel, the milk is your biggest concern. There is a fine line between warm and scalded milk and this is why it's very important to keep the heat low enough so you can manage it. You simply want to warm the drink, not make it scalding hot.

If you want to avoid milk, feel free to use your favorite milk alternative. Rice milk, almond milk, and soy milk are all good options for this recipe.

The Honey and Spices. Did you know that honey comes in more than one flavor? The tastes may be subtle, but they are noticeable and certainly worth playing with.

When it comes to the spices, you're not limited to the three included in the recipe. They are recommended and traditional, but not necessary. If you run out of one, skip it or substitute it with another spice you enjoy.

If you find that you really enjoy the Cafe con Miel, you may want to infuse honey with the spices. This is a convenient way to make the drink just a little faster to prepare. It also makes a nice gift.

To infuse honey, place whole spices in a small jar and cover them with honey. Allow this to set for about 5 days, then strain off the spices and rebottle the flavored honey under a tight seal.

  • Whole spices work best, so a vanilla bean, cinnamon stick, and coarsely ground nutmeg are recommended.
  • The more spices you add to the jar or the longer you allow the honey to infuse, the stronger the flavor will be.