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Fig and honey latte in a ceramic mug with amber syrup swirls, cinnamon dust, and a small jar of fig syrup alongside

Fig and Honey Latte Recipe

A café-style fig and honey latte made with homemade fig syrup, espresso, and steamed milk. Warm, lightly sweet, and ready in about 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 lattes
Calories: 185
Ingredients Method Notes

Ingredients
  

Fig Syrup
  • 6 pieces dried figs, stems removed and roughly chopped Black Mission or Calimyrna figs both work
  • 180 ml water
  • 2 tbsp brown sugar coconut sugar works as a substitute
  • 0.5 tsp pure vanilla extract optional but recommended
Latte
  • 120 ml espresso 2 double shots, or strong moka pot coffee
  • 2 tsp raw honey 1 tsp per serving, adjust to taste
  • 300 ml whole milk or oat milk for dairy-free
  • 4 tbsp fig syrup (from above) 2 tbsp per serving
  • 0.25 tsp ground cinnamon for dusting, optional

Method
 

Make the Fig Syrup
  1. Combine chopped dried figs, water, and brown sugar in a small saucepan over medium-low heat.
  2. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until figs are very soft and liquid has reduced by about one-third and turned deep amber.
  3. Remove from heat and stir in vanilla extract if using.
  4. Strain through a fine-mesh sieve into a small jar, pressing the fig solids with a spoon to extract as much syrup as possible. Discard solids. Set aside to cool slightly.
Build the Latte
  1. Brew 120 ml of espresso or strong coffee directly into two warm mugs, about 60 ml per mug.
  2. Add 1 tsp raw honey and 2 tbsp fig syrup to each mug while the espresso is still hot. Stir until honey dissolves fully.
  3. Steam or froth 150 ml of milk per serving until it reaches about 60-65 C / 140-150 F with a smooth, glossy microfoam.
  4. Pour steamed milk slowly over the espresso and syrup mixture in each mug, holding back the foam with a spoon at first, then spooning it on top.
  5. Dust lightly with ground cinnamon and serve immediately.

Notes

The fig syrup can be made up to 10 days ahead and refrigerated, so building the latte itself takes under 5 minutes on any weekday morning.