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Top-down view of a thyme honey latte in a white cup with honey drizzle, microfoam, and a fresh thyme sprig garnish

Thyme Honey Latte with Steamed Milk

A floral, herb-forward latte built on thyme-steeped honey syrup and a double shot of espresso.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Specialty Latte
Cuisine: Coffeehouse-style
Calories: 145
Ingredients Method Notes

Ingredients
  

Thyme Honey Syrup
  • 2 tbsp raw honey about 40 g
  • 2 tbsp water filtered preferred
  • 3 fresh thyme sprigs each about 10 cm long
Latte
  • 60 ml espresso double shot, freshly pulled
  • 200 ml whole milk or oat barista milk for dairy-free
  • 1 extra thyme sprig optional, for garnish

Method
 

Make the Thyme Honey Syrup
  1. Combine the honey and water in a small saucepan over low heat. Stir gently until the honey dissolves completely, about 2 minutes - do not let it boil.
  2. Add the fresh thyme sprigs to the pan. Keep the heat on low and let the mixture barely simmer for 3 minutes, then remove from heat.
  3. Let the thyme steep off heat for 5 minutes. This is the step that builds most of the herbal flavor - don't rush it.
  4. Pour the syrup through a fine-mesh sieve into a small heatproof jar or cup, pressing the thyme sprigs lightly to release any remaining liquid. Discard the sprigs.
Build the Latte
  1. Pull a double shot of espresso (60 ml) directly into your serving cup.
  2. Add 1 tablespoon of the warm thyme honey syrup to the hot espresso and stir for about 20 seconds until fully combined. Taste here - if you want it sweeter, add another half tablespoon.
  3. Steam the milk to 140-150 F / 60-65 C using a steam wand or frother, aiming for smooth, glossy microfoam with no large bubbles. If you don't have a steam wand, heat the milk in a small saucepan over medium heat and froth it with a handheld frother.
  4. Pour the steamed milk slowly over the sweetened espresso, holding back the foam with a spoon and spooning it on last. Garnish with a fresh thyme sprig if you like.

Notes

  • Do not let the honey syrup boil hard - a gentle simmer for 3 to 4 minutes is enough.
  • Strain syrup through a fine-mesh sieve while still warm; honey thickens as it cools and clogs the sieve.
  • Add syrup to espresso first and stir before pouring milk for even distribution.
  • Steam milk to 140-150 F / 60-65 C for smooth microfoam without scorching.
  • Taste the syrup before adding to the drink - it should be noticeably herbal but not sharp.