Honey Bee Latte Coffee Recipe — Inspiration Apron (2024)

Honeybee Latte coffee recipe

Warm or iced, start your day with an adorable and delicious homemade honey bee latte. Made with freshly brewed coffee, plant milk, honey and a touch of brown sugar, this recipe brings together all the deliciousness of a café-style beverage but without the hefty price tag.

Honey bee latte ingredients

• 8oz freshly brewed coffee of choice (bold, medium, light or blonde) Note: I used medium roast.
• 1/2 tbsp raw honey
• 1/2 tsp brown sugar (light or dark) Note: I like the dark a little better because it gives a richer molasses hint.
• 1/4 cup plant milk of choice (almond, macadamia, oat, cashew, soy) Note: with my experiments, I thought the macadamia and almond were the best choices for this latte.

How to make a honey bee latte

1. Brew eight ounces coffee of choice. While hot, add honey and brown sugar, stirring briskly until dissolved. Note: If making iced latte, place coffee mixture in fridge to cool for at least 20-30 minutes.
2. If making an iced latte: Fill desired glass, jar, mug or cup 3/4 full of ice. Add cooled coffee mixture, then milk of choice. Top with ice teddy bear, extra drizzle of honey, or frothed milk and enjoy!
3. If making a hot latte: Pour milk into hot coffee mixture. If you prefer a creamy frothed latte, add coffee and milk into a mason jar, place lid on tightly and shake vigorously. Alternatively, use an electric frother.
4. How to make the brown 3D ice teddy bear for drinks: I first ordered a 3D silicone bear mold from Amazon like this one: CLICK HERE. The brown color I achieved was using a 2:1 ratio of black coffee and milk. Two parts coffee and 1 part milk make a lighter brown teddy bear. You can change to your liking for desired color or even use food coloring and milk for a pink, blue or purple bear. Stir mixture together well for an even color.
5. Next, place bear silicone mold upside down on a study tray or small plate that will fit into your freezer. Fill mold, leaving at least 1/4 inch space at top of mold for expansion when fully frozen. Freeze for at least 6-8 hours or overnight. When ready to use, carefully unmold bear from mold.

Note: Add 20 minutes inactive time for an iced coffee.

Note: Use milk of choice. I chose to use a dairy-free milk because I am lactose intolerant. Non-dairy milks such as soy, pea and flaxseed milks contain more protein and unsweetened almond, and macadamia milks have lower sugar and carbs.

Other variations: Lavender (add 1/4 tsp lavender extract) Hot honey (add 1/2 tbsp hot honey in place of regular honey) Salted caramel (add caramel creamer or caramel syrup along with a pinch of sea salt)

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