Iced Miel Latte (Gluten-Free, Dairy-Free)

iced miel

This past fall, I had an awesome opportunity to travel a bit around the midwest for a long weekend to visit friends. My first stop took me to Peoria, Illinois, where I was introduced to a cozy coffee shop downtown, Thrity-Thirty Coffee. There, I sampled several of their offerings, but I was particularly taken by their Miel Latte. Made with local honey, freshly ground cinnamon, espresso and milk, it reminded me a bit of the Cinnamon Dolce Latte from Starbucks… Only less-sweet, fresher-tasting and — as you can probably imagine — far too easy to drink one after another.

I knew I wanted to reproduce this delicious brew at home, but going out to get a few shots of espresso didn’t really make sense. And buying an espresso machine? Yeahhhh, not an option. But the perfect solution presented itself in the form of a Vietnamese coffee maker. With its seven dollar price tag and ability to produce a strong, well-balanced cup in minutes I was sold.

Typically, the black coffee the simple contraption churns out is stirred with sweetened condensed milk to make Vietnamese coffee — a recipe for another day. Instead, I skipped the syrupy-sweet stuff altogether, shaking it together with some local orange blossom honey, unsweetened almond milk and cinnamon over ice to create my nod to Thirty-Thirty’s Miel. It’s a great change of pace for when you’re looking to sip on something a little bit more special than coffee-cream-sugar in the morning, but don’t want to spend a whole lot of time or money making that happen. Hope you enjoy this ambrosial concoction as much as I do!

Do you have any local coffee shop drink recommendations for us? Share yours in the comments or on Facebook!

Iced Miel Latte (Gluten-Free, Dairy-Free)

(inspired by Thirty-Thirty Coffee)
Preparation Time: 5 minutes
Serves: 1

If you want to give this a shot without buying another piece of equipment, I imagine that swapping in 1/2 cup of double-strength brewed hot coffee would work in a pinch.


  • 1 tablespoon (21 grams) honey
  • Pinch (scant 1/8 teaspoon) ground cinnamon
  • 14 grams (about 3 level tablespoons) coarsely ground coffee (preferably dark/espresso roast)
  • 113 grams (1/2 cup) boiling water
  • 113 grams (1/2 cup) unsweetened, plain almond milk
  • Ice (about 3/4 to 1 cup)


Combine honey and cinnamon in a 1-quart, wide-mouth Mason jar. Unscrew metal filter from coffee maker. Place grounds in bottom, shake to level a bit and screw on filter just until it touches the grounds. Place coffee maker¹ on top of Mason jar. Add boiling water to coffee filter, and allow to drip through (should take less than 2 minutes, unscrew a bit if there’s still water on top). Remove coffee maker; stir to dissolve honey and pour in almond milk. Add ice until it reaches the 16-ounce line on the jar, screw on top and shake ’til cold. Stick a straw in (or pour into a glass if you’re fancy) and enjoy!


¹ I use this coffee maker by Leaderware purchased at a local grocery store in Orlando. Amazon sells a similar Vietnamese coffee maker, but the dimensions may be a litte different than mine. If yours doesn’t fit quite right atop the Mason jar, brew over an appropriately-sized container, then pour brewed coffee into jar with cinnamon and honey.

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