🇹 Ethiopian / Modern · Modern Ethiopian Cuisine
☕ Ethiopian Honey Latte
ማር ላቴ — Mar Latte
Ethiopian Honey Cardamom Latte — a double shot of Ethiopian arabica espresso with steamed milk, Ethiopian mountain honey, and ground cardamom. The Addis Ababa café's modern signature drink — the coffee ceremony tradition meeting the global espresso culture.
The Ethiopian honey latte is the modern Addis Ababa café's bridge between the ancient jebena coffee tradition (small, black, unsweetened) and the global café culture (espresso, milk, flavoured). The honey and cardamom make it unmistakably Ethiopian.
Ingredients
Equipment: Espresso machine, Milk frother or saucepan
- 2 shots Ethiopian espresso (Yirgacheffe or Sidama)
- 200ml whole milk — steamed
- 1 tbsp Ethiopian honey
- ¼ tsp ground cardamom
Method
- Brew double espresso.
- Add honey and cardamom to the cup.
- Pour hot espresso over. Stir to dissolve honey.
- Steam or heat milk. Pour over espresso.
- Finish with a pinch of cardamom on the foam.
Chef Tips
- Ethiopian honey dissolves better in hot espresso than in cold milk — add it to the espresso first.
- Cardamom on top is the visual signature.
Common Mistakes to Avoid
- Adding honey to cold milk — does not dissolve.
The Science
Honey's viscosity decreases dramatically with temperature — in hot espresso (90°C), honey dissolves almost instantly; in cold milk, it sinks and clumps.
Nutrition (per serving)
Health Benefits
- Ethiopian coffee antioxidants.
- Honey antimicrobial.
- Cardamom digestive.
Cultural Note
The Ethiopian honey latte is the global café format that the birthplace of coffee has finally claimed as its own — using Ethiopian honey and cardamom to distinguish it from any other honey latte in the world.
Storage & Serving
Storage: Drink immediately.
Reheating: Not applicable.
Serve with: With teff pancakes (ETH288), As the modern café breakfast drink