Oat Milk Cafe con Miel
If you ever find yourself struggling to come up with interesting, new signature beverages to put on your menu, look no further than oat milk. As we are sure you would agree, oat milk is the most barista-friend plant milk on your bar. Even world-class bartenders have started incorporating oat milk into their cocktails.
We spoke to coffee pro Mary Wolmart of Bird and Branch in NYC who kindly shared one of her favorite ways to use oat milk.
A cafe con miel (or a cafe miel if you’re in France) is a traditional after-dinner drink enjoyed all around Spain. It’s a warming marriage of coffee, milk, honey, and spices like cinnamon and nutmeg. Using oat milk instead of whole milk basically makes this drink taste like a graham cracker pie crust, and the use of salted honey both balances and intensifies the flavors. We recommend using a floral, naturally-processed coffee for the espresso if possible.
40 g espresso
10 g Bee’s Knees Salted Honey
1 cinnamon stick
1 nutmeg pod
Combine espresso and honey in a cup and stir to dissolve the honey into the espresso. Gently steam oat milk and pour it into your espresso-honey mixture. Using a microplane, grate cinnamon and nutmeg over the top of your drink and enjoy!