Margaret’s Iced Coffee

Few things delight me more than when our nieces and nephews excitedly share something they’ve cooked or a food discovery they’ve made—bonus points if it involves a recipe. It’s a small but meaningful sign that the joy of good food, and the rituals around it, is indeed being passed to the next generation.

Take Margaret S, our youngest niece, who’s on the brink of turning twelve and already dabbling in barista territory. A few months ago, she texted to say she’d just made the “best coffee ever.” Naturally, I asked for details, and she promptly sent the recipe: espresso, honey, milk, and a pinch of salt, served over ice. I hadn’t tried it yet, but when I saw her at Thanksgiving, she asked—rather adorably—if I had made the coffee yet. I promised that we’d make it together at Christmas.

Come Christmas morning, true to her word, Margaret whipped up her ‘best coffee ever’ for me. She brewed a pod of decaf espresso (yes, I confirmed it was decaf—she’s not quite twelve, and I only drink decaf myself), stirred in honey and milk, poured it over ice, and finished it with just the right amount of flaky Maldon sea salt. (The same sea salt we give her parents every Christmas, which made it feel like a full-circle moment.)

I’ll admit, I wasn’t sure what to expect. I’m not a big coffee drinker, and honey in coffee felt a bit unexpected. But I did a little digging and discovered there’s a Spanish drink called Café con Miel—espresso with honey, milk, and warm spices like cinnamon or nutmeg—that’s traditionally served as a sweet after-dinner drink. Margaret’s version is more chilled and minimalist, but equally lovely.

Her mom—who was a barista in her early years and is still very particular about her morning coffee—clearly passed along her appreciation for a well-made cup. I love that Margaret is following in her footsteps with her thoughtful and creative approach.

It made me happy beyond words—not just because the drink was delicious, but because this little ritual around coffee is now something we share. And in this season of chilly mornings and twinkly lights, I can’t think of a cozier, easier beverage to make.

Margaret’s Iced Coffee

My niece’s coffee creation

5 from 1 vote

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Course Drink

Servings 1

Ingredients

  

• 6 ounces (3/4 cup) espresso (regular or decaffeinated), chilled (see Notes)
• 4 ounces (1/2 cup) milk or equivalent
• 2 teaspoons honey
• Pinch of flaky sea salt such as Maldon

Instructions

 

• Brew the espresso.
• Add honey to a pint glass along with 1 to 2 tablespoons of hot espresso. Stir to dissolve the honey. Set aside and chill espresso for 30 minutes in the refrigerator, if you have time. (If not, proceed with the next steps.)
• Add ice to the pint glass. Stir in the remaining espresso and milk.
• Add a pinch of flaky sea salt and stir. Serve cold.

Notes

• One Nespresso espresso pod works perfectly.