ItalianMedium · Hot
Almond Flour Honey Espresso Latte
A velvety espresso latte enriched with nutty almond flour and sweetened with golden honey, finished with a frothy foam crown dusted with aromatic cinnamon.
Prep
5 min
Cook
10 min
Total
15 min
Method
1
Pull 2 shots of espresso using your portafilter with freshly ground beans at 25-second extraction. Aim for 1.5 oz total yield with a rich mahogany crema. Set aside to keep hot.
2
In a small saucepan over medium-low heat, combine almond milk, honey, almond flour, butter, and cinnamon. Whisk gently until butter melts and mixture is fully integrated, about 2 minutes.
3
Transfer foam mixture to a French press or use an immersion blender. Pump or blend vigorously for 45-60 seconds until the foam becomes thick, airy, and doubles in volume. The almond flour will add body while the butter creates a silky microfoam.
4
Pour the freshly pulled espresso into two pre-warmed ceramic cups or bicerin glasses.
5
Spoon the almond honey foam generously over the espresso, allowing it to float and gradually mingle with the coffee below. Dust the top with a pinch of ground coffee for aromatic finish.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
147
per serving
Protein
2g
Carbs
20g
Fat
7g
Sat. fat
2g
Fiber
2g
Sugar
18g
Sodium
40mg
Anti InflammatoryHeart HealthyAntioxidant RichEnergy Support
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 100% ingredient coverage
kg CO2e
0.2
per serving
Water
0.3m³
Land
5.9Pt
Runoff
0.02g P
Almond Milk drives 38% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
6
Sweet
1
Salty
3
Sour
5
Bitter
3
Spicy
Textures
CreamySilkyVelvety
Aromas
NuttyRoastedSpicy WarmSweet
Kitchen Equipment
Primary Tool
Espresso MachineEspresso MachineImmersion BlenderSmall SaucepanKitchen ScalePortafilterPrecision ThermometerTamperWhiskBicerin GlassesCeramic Demitasse CupsKitchen Towels
Techniques
Safety & Storage
Allergen Warning
This recipe contains almond-based ingredients and butter. Both almond milk and almond flour are tree nut allergens. Ensure all utensils and equipment are thoroughly cleaned before use if preparing for individuals with tree nut allergies.
Cross Contamination
Use dedicated equipment for almond-free preparation. Clean the French press and immersion blender thoroughly between uses to prevent allergen transfer.
Cooking Temperature
Heat the almond milk mixture over medium-low heat until butter melts, approximately 2 minutes. Do not overheat as the mixture may scorch. Remove from heat before vigorous blending.
Do not heat almond milk mixture above 140°F (60°C) before blending. Heating above this temperature increases burn risk and can cause sudden foaming or splattering when agitation is applied.
Equipment Safety
When using the French press or immersion blender, ensure the blender is fully assembled and secure. Hold the French press lid firmly during pumping to prevent splashing.
Storage
Best served immediately after preparation. This beverage is not suitable for refrigeration or storage as the foam will deflate and the espresso will become bitter.
Drug Interaction
This beverage contains caffeine from espresso. Consume in moderation and be aware of caffeine sensitivity or interactions with medications such as blood thinners or stimulants.
High Risk Population
Tree nut allergies can cause severe anaphylactic reactions. Exercise extreme caution when preparing for individuals with known tree nut allergies.
Pro Tips
Technique
Pull your espresso at exactly 25 seconds — no shortcuts. I know some will rush, but the difference between a shot that sings and one that merely functions lives in those final seconds of extraction. Watch for that mahogany crema to form like a thin blanket across the surface.
Substitution
If you find yourself without almond flour, a tablespoon of blanched almonds ground to a fine powder in your grinder will substitute beautifully. The key is achieving that nutty body in the foam without grittiness.
Equipment
A French press is your friend here — the plunging action forces air into the mixture and creates that impossibly light, pillowy foam. An immersion blender works too, but pump with intention. You want volume, not chaos.
From the chef
This latte gets its character from the foam, which is not your standard steamed milk. Almond flour and butter go into the almond milk before frothing, and the result has a body and silkiness that plain milk cannot match — the flour adds substance while the fat creates a micro-foam that holds its shape over the espresso. Honey sweetens the foam rather than the coffee itself, so the bitterness of a properly pulled shot stays intact beneath it. Cinnamon goes on last as a dry dusting, fragrant and warm, bridging the nutty foam and the dark espresso below. Pull the shots at 25 seconds; extraction matters here.
TagsEspressoCoffeeLatteAlmondHoneyFrothyCaffeinated
Source: generated · June 13, 2026