Ethiopian Yirgacheffe Latte

Ingredients

Ethiopian Yirgacheffe coffee beans

2 tablespoons

Water

1 cup

Milk

1 cup

Honey

1-2 tablespoons, to taste

Cinnamon

1/4 teaspoon

Nutmeg

1/4 teaspoon

Extra cinnamon and nutmeg

for garnish

Instructions

1. Start by brewing the Ethiopian Yirgacheffe coffee using your preferred method, such as a French press or pour-over. Use 1 cup of water for every 2 tablespoons of coffee.
2. While the coffee brews, pour the milk into a small saucepan and heat over medium heat until it’s hot but not boiling. Stir gently to prevent scorching.
3. Once the milk is heated, use a milk frother or a whisk to froth the milk until it reaches a creamy and foamy consistency.
4. In a large mug, combine the brewed coffee with honey, cinnamon, and nutmeg. Stir well to ensure the honey dissolves and the spices are evenly distributed.
5. Slowly pour the frothed milk over the coffee mixture, holding back the foam with a spoon to create a layered effect.
6. Gently spoon the remaining foam on top of the latte for a lovely finish.
7. Sprinkle a pinch of cinnamon and nutmeg on top for garnish, enhancing both the aroma and flavor.
8. Serve hot and savor the delightful blend of flavors.