Cafe (or Chai) Honey-Au Lait
I don't usually sweeten my coffee but make an exception for this scrumptious treat. If I'm not in the mood for coffee (decaf, actually), chai hits the spot. Chai teabags come in a variety, from caffienated to not. Whether you're making coffee or chai, caf or decaf, make it strong! I start with a tall mug and pre-measure the milk to the cup so I don't end up with too much or too little.
Cafe (or Chai) Honey-Au Lait
Half fill a tall mug with strong coffee or chai.
In microwave or in a small pan on the stove, heat 1/2 mug of milk per serving (I love organic, whole milk) until almost boiling. Stir in honey to taste (I use about a teaspoon of Kirk Webster's Vermont Honey). If you have a frothing device, froth the milk if desired - it's good either way.
Pour hot honey-milk into coffee or chai.
Top to taste with an excellent cinnamon. Penzey's Chinese Cassia Cinnamon is my favorite! I often sprinkle more cinnamon as I'm working my way down the cup.
