Break free from your usual coffee routine with this simple, coffee-shop-quality Salted Honey Iced Latte. Sweet honey blends with bold espresso and a pinch of sea salt for a creamy iced latte you can enjoy in 5 minutes or less.

Simple Smooth Salted Honey Iced Latte
This Salted Honey Iced Latte proves that homemade lattes don’t need complicated syrups or fancy equipment to be delicious. Honey melts into hot espresso and a touch of sea salt smooths the coffee while letting the honey’s sweetness shine. It’s creamy, balanced, and easy to customize to your preferred sweetness and milk choice.
With only a few ingredients and about five minutes of prep, you can make a café-style iced latte at home. Below you’ll find ingredient notes, step-by-step instructions, and a few tips for brewing espresso with common at-home methods.

Ingredients For A Salted Honey Iced Latte
- Nugget Ice – Any ice will work, but nugget ice is ideal for iced coffee drinks. If you don’t have a machine, some fast-food locations sell bagged nugget ice.
- Honey – Use 100% pure honey for the best flavor and a clean, natural sweetness.
- Sea Salt – A pinch to brighten and balance the sweetness.
- Espresso – See the section below for easy ways to make espresso at home.
- Whole Milk – Or your preferred milk for a creamier texture; alternatives like oat or almond also work.
- Heavy Cream or sweet cream coffee creamer – Optional for extra richness.

How To Make A Salted Honey Iced Latte
- Fill a 12-ounce glass about three-quarters full with nugget ice and set aside.
- Place 2 tablespoons honey and a pinch of sea salt into a small pitcher or heatproof glass. Brew 2 ounces of hot espresso directly over the honey and salt.
- Use a hand frother or small whisk to blend and aerate the espresso-honey mixture for about 15 seconds. This helps dissolve the honey and creates a slightly frothy top.
- Pour 4–5 ounces whole milk and 1 ounce sweet cream or heavy cream over the ice. Pour the espresso-honey mixture over the milk, stir gently if desired, and serve.
- Optional: top with salted vanilla cold foam and a sprinkle of cinnamon sugar before serving.
-
Make cold foam. -
Add salt and honey to cup. -
Brew espresso over salt and honey. -
Froth honey and espresso. -
Fill glass with ice. -
Add milk and cream. -
Pour in espresso mixture. -
Top with cold foam. -
Enjoy immediately.
Tips for the Best Iced Honey Latte
- Brew the hot espresso directly over the honey so the heat melts and dissolves it; this ensures it blends evenly into the drink.
- Leave the measuring spoon in the cup while brewing so any honey left on it dissolves from the hot espresso—then use that spoon to stir.
- If you don’t have a hand frother, transfer the espresso-honey mixture to a mason jar, seal tightly, and shake to combine. A protein shaker or cocktail shaker works well, too.

How To Make Espresso At Home
- Espresso Machine – An espresso machine gives the most authentic cafe-style shot. Many home models deliver great results if you want to invest.
- Instant Espresso – Quality instant espresso powders or granules can work in a pinch and make a surprisingly good base for iced lattes.
- French Press – While not true espresso, a strong French press brew yields a concentrated coffee that blends nicely into milk for an iced latte-style drink.
- Buy Shots – If you prefer, pick up espresso shots from your local coffee shop to make this drink at home.
Try Another Iced Latte Recipe
- Banana Bread Latte – A sweet banana-flavored latte topped with banana cream cold foam.
- Teddy Graham Latte – Cozy cinnamon and vanilla notes with honey and espresso.
- Fluffy Pumpkin Latte – A light, sweet pumpkin-flavored latte ready in minutes.
- French Toast Iced Latte – A dessert-like iced latte with rich, sweet flavors.
- Cookie Butter Latte – A sweet, creamy latte inspired by speculoos cookie butter.

Salted Honey Iced Latte
Ingredients
- nugget ice
- 2 tablespoons honey
- 1 pinch sea salt
- 2 ounces espresso
- 4–5 ounces whole milk
- 1 ounce sweet cream coffee creamer or heavy cream
- 1 batch salted vanilla cold foam (optional topping)
- cinnamon sugar (optional garnish)
Instructions
- Fill a 12-ounce glass about ¾ full of nugget ice and set aside.
- Add 2 tablespoons honey and 1 pinch sea salt to a small pitcher or heatproof glass. Brew 2 ounces espresso directly over the honey and salt so it dissolves.
- Whip the espresso-honey mixture with a hand frother for about 15 seconds to combine and froth slightly, then set aside.
- Pour 4–5 ounces whole milk and 1 ounce sweet cream or heavy cream into the glass with ice. Pour the espresso mixture over the milk.
- If desired, top with salted vanilla cold foam and dust with cinnamon sugar before serving. Enjoy immediately.
Notes
- Nutritional information is an estimate and does not include optional cold foam topping.
Nutrition
| Carbohydrates: 42 g
| Protein: 5 g
| Fat: 14 g
| Sugar: 41 g
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