One of the perks of being a teacher is being able to indulge in a full week of wonderful, relaxing vacation time in March/April. Spring break has usually meant a road trip with my family from chilly Minnesota to a much warmer Tennessee. The memories I carry with me of those road trips are some of the best that I possess. My sister and I have so many great inside jokes from hours of sitting in the back seat together. We’d laugh until we cried. Then, inevitably, I’d fall asleep for a few hours while my sister waited impatiently for me to wake up and play again. To this day I have no problem falling asleep in moving vehicles. It’s awesome.
Spring break for many of my friends growing up meant going to Florida or other exotic locations where they could play on the beach, go to Disney World, and have plenty of exciting stories and pictures to share upon returning to school. I can’t say that I didn’t feel a little jealous at times, but looking back I wouldn’t trade places with them for anything. Even though my grandpa Smith used to wake us up at 4:30am banging pots and pans around in the kitchen as he prepared to make gravy and biscuits. They were always cold by the time my sister and I crawled out of bed because he made them so early, but they were still delicious.
For the past two years, we have spent spring break with the high school choir at our school. Last year, it was Oklahoma and Texas (yeehaw!) and this year, to my immense pleasure and excitement, was Honolulu, Hawaii! For 5 full days, we enjoyed the beautiful ocean air and warming sun at Waikiki Beach. Time went by too quickly, of course, and there are a million things I did not get to see that I wish I had. However, I’d say our trip was pretty amazing.
We indulged in a little shopping, eating, lounging on the beach, and having a great time with a great group of kids. Yes, we “gave up” what could have been a vacation that was totally free of responsibility to have a week of chaperoning. But trust me when I say that it was totally worth it. Even though I now need a vacation from my vacation…
While we were in Honolulu, I made a couple visits to Island Vintage Coffee and became totally addicted to their Hawaiian Honey Latte. Oh man is it good! Honey, cinnamon, and Kona coffee come together to make a unique coffee beverage with the gentle sweetness of honey. I actually intensely dislike sugar in my coffee, but honey has a completely different flavor that doesn’t take away from the natural taste of the coffee itself.
Almost that very same day, I discovered the Honolulu Cookie Company. Their shortbread cookies are made on the island of Honolulu and include tantalizing, tropical flavors like macademia nut dipped in chocolate, Kona coffee, pineapple, and liliki (Passion Fruit.) If you don’t happen to be going to Honolulu any time soon, you can order the cookies here. Just whip up my version of the Hawaiian Honey Latte, close your eyes and you’ll feel like you are sitting on a balcony in the early morning looking over the Pacific Ocean…
This recipe is a variation of what Brad and I have every morning. I know, seems like we are adding a lot of extra work making lattes every morning. Trust me when I say that it really is simple. It’s all about the coffee itself and the coffee maker. I’ve tried a number of coffee makers and the Bialetti Espresso Maker is my all-time favorite. We use a hand held frother that works just great. It might not be as fancy as a Starbuck’s latte, but we love it!
Hawaiian Honey Latte
makes 2 servings
1 cup milk
4 shots brewed espresso or strong coffee (if you can find Kona coffee, use it- it’s more authentic!)
2 tablespoons honey
1 teaspoon cinnamon plus extra for dusting
In an espresso or coffee maker, add the grinds and the teaspoon of cinnamon. Brew as directed for your coffee maker.
Meanwhile, heat the milk in a sauce pan over low heat until it begins to steam but not boil. Pour equal amounts of milk into two mugs. Add 1 tablespoon of honey to each mug and stir into the milk until it has dissolved. Use a hand-held frother to create a nice layer of creamy foam. Carefully pour the brewed coffee into each mug. Dust with extra cinnamon and serve immediately.
