Baraka Honey Jebena Latte with Fennel and Cinnamon

Place 30g ground coffee in the Jebena or heatproof pour-over vessel. Crack open the fennel bulb and add the fronds and thinly sliced bulb pieces alongside the cinnamon stick.

Bring 500ml water to a boil, then let it rest off heat for 30 seconds until it reaches 93°C. Pour just enough hot water over the coffee and fennel to saturate the grounds, allowing it to bloom for 30 seconds.

Slowly pour the remaining hot water in a circular motion through the Jebena or vessel. Allow it to drip through, approximately 4-5 minutes, until the brew reaches a rich amber color.

Remove the cinnamon stick and fennel pieces. Taste the brew — it should be full-bodied with a subtle fennel fragrance and warming spice.

Pour 250ml whole milk into a small saucepan. Heat over medium-low, stirring gently, until it reaches 65°C — hot to the touch but not simmering. Do not boil.

Remove from heat. Using a small whisk or immersion blender, froth the milk vigorously for 30-45 seconds until a light foam develops and the milk doubles in volume.

Pour the hot brewed jebena coffee into a serving vessel, leaving 2cm space at the top. Add 2 tablespoons honey and stir until dissolved.

Gently pour the steamed milk over the honeyed brew, allowing the layers to mingle. Spoon the frothed milk on top.

Dust the froth lightly with ¼ teaspoon ground cinnamon, using a fine mesh sieve for even coverage.

Serve immediately in Ethiopian coffee cups or small ceramic mugs, accompanied by a small plate of roasted barley or plain popcorn if desired.