Honey, I'm Home: Whip Up Carmel Valley's Salty Spring Sensations in Your Kitchen

Ah, springtime! That magical season when flowers bloom, birds chirp, and your local coffee shop decides to drop a menu that's basically a caffeinated love letter to honey, salt, and oat milk. Here at Carmel Valley Coffee Roasting Company, we've unleashed our new Spring Drinks menu, featuring our star player: Organic Espresso 1940. 

But wait, you're stuck at home? No problemo! I'm here to spill the beans (pun very much intended) on how to recreate two of our buzzworthy beauties right in your kitchen. We're talking the Salted Honey Oat (your new BFF for hot or iced vibes) and the Golden Hour (an iced layered Americano that's basically sunshine in a glass). Grab your espresso machine, channel your inner barista, and let's get brewing. Warning: These might make you ditch your takeout habit forever. Or at least until tomorrow.

Golden Hour: The Iced Layered Americano That's Basically Liquid Gold

Oh, Golden Hour—our 16oz iced sensation that's not just a drink, it's a vibe. Inspired by that magical time when the sun dips low and everything looks Instagram-filtered, this layered Americano is all about drama: honey at the bottom, espresso cascading over ice, and a crown of cold foam with Maldon salt confetti. Tongue-in-cheek alert: If drinks had personalities, this one's the influencer—pretty, layered, and a tad high-maintenance, but oh-so-worth-it. Bonus: It's iced only, because who has time for hot when you're glowing?

Ingredients to Glow Up Your Kitchen:

• 2 tablespoons of honey (Melted in 2-3 oz of hot water. Honey needs a hot tub to loosen up.)

• 3 shots of Organic 1940 Espresso (Yes, three! We're going bold here, folks.)

• Ice (Enough to fill your 16oz glass about 2/3 full. Big cubes for that slow melt drama.)

• Unflavored cold foam. We’ll make this from scratch with heavy whipping cream and a dash of milk.

• A sprinkle of Maldon salt (The salty finale that ties it all together.)

Instructions:

1. Kick things off by melting those 2 tablespoons of honey in 2-3 oz of hot water right at the bottom of your 16oz glass. Stir until it's a syrupy pool of sweetness. This is your golden base—don't drink it yet, temptation!

1. Pile in the ice until the glass is about 2/3 full. Think iceberg, but less Titanic and more tropical.

2. Pull three glorious shots of Organic 1940 Espresso. Now, the magic: Pour them slowly over the ice. Watch as the espresso trickles down, creating those sexy layers. It's like a coffee waterfall.

3. Time for the cold foam crown! Whip up some unflavored cold foam: Use a hand frother or mixer,  mix heavy cream (or oat cream for vegan vibes) with a bit of milk until it's fluffy and cloud-like. No sugar here…we're keeping it pure. 

4. Spoon or pour it gently on top.

5. Sprinkle that Maldon salt like fairy dust. Not a blizzard, just enough to add that salty zing that makes your taste buds do a happy dance.

Take a sip (straw optional, but encouraged for maximum layer-mixing control) and bask in the glory. It's sweet at first, then bold espresso punches through, with a salty finish that's unexpectedly addictive. Pro tip: Stir it halfway through for a remix, or don't—live dangerously.

Salted Honey Oat: The Sweet 'n' Salty Hug You Didn't Know You Needed

Picture this: You're craving something cozy yet edgy, like a warm blanket with a pinch of attitude. Enter the Salted Honey Oat, a 12oz masterpiece that can swing hot for those chilly spring mornings or iced for when the sun decides to show up fashionably late. It's got the sweetness of honey, the creaminess of oat milk (homemade if you like to be fancy), and a Maldon salt topping that's like the cherry on top, but way saltier and zero percent fruity. 

Ingredients for Your At-Home Adventure:

• 2 generous squeezes of honey (Go for the good stuff; we're not bees, but we can pretend.)

• 2 shots of our Organic 1940 Espresso (Pull these bad boys fresh. It's the heart of the operation, rich and robust like a coffee superhero.)

• Steamed Homemade oat milk, recipe below, or Oatly Barista edition. Add enough to fill your 12oz mug or glass. Oat milk because it's trendy, creamy, and doesn't judge your lactose issues.

• A sprinkle of Maldon salt (Flaky sea salt that's posher than table salt. Don't skimp; it's the diva of the drink.)

Instructions

1. Start by squeezing those two honey dollops into your mug. Think of it as giving your cup a sticky spa treatment—swirl it around to coat the bottom.

2. Fire up your espresso machine and pull two shots of Organic 1940. Pour them over the honey while whispering sweet nothings like "You're the bee's knees." Stir to dissolve the honey into a golden elixir.

3. Steam your oat milk until it's frothy and fabulous. If you're using a home steamer, aim for that velvety microfoam. None of that big bubbly nonsense. Pour it slowly over the espresso-honey mix, watching the layers mingle like awkward first-date small talk.

4. Top it off with a pinch of Maldon salt. Not too much, unless you want to feel like you're sipping the Dead Sea. Pro tip: The salt cuts the sweetness like a witty comeback in a rom-com.

Bonus Buzz: DIY Oat Milk.  Because Why Buy When You Can Blend?

Alright, caffeine comrades, you've mastered the drinks, but what if your oat milk supply runs dry? Fear not! We're throwing in a bonus round: How to whip up your own homemade oat milk. It's deliciously creamy and customizable. Plus, you'll feel like a kitchen alchemist. We're using a tried-and-true recipe that's nutty (literally, with cashews), subtly sweet, and ready in minutes. Tongue-in-cheek twist: This is what happens when oats go on a spa day. Relaxed, refined, and ready to mingle with your espresso. 

Base Ingredients:

• 3/4 cup old-fashioned rolled oats (The old-school kind; quick oats are too impatient.)

• 1/4 cup raw cashews (Soak 'em overnight if you're feeling fancy.It makes 'em creamier. But if you're in a rush, skip it; life's too short.)

• The meat of 3 Medjool dates

• 1 tbsp maple syrup (For that caramel-y sweetness that'll make your taste buds high-five.)

• 1 tbsp coconut oil or other neutral oil (Adds richness; think of it as the milk's secret glow-up.)

• Pinch of sea salt (Because everything's better with a dash of ocean attitude.)

• 4 cups cold water (Filtered if you're bougie; tap if you're real.)

Instructions: Blend, Strain, and Enjoy

1. Toss the oats, cashews, dates, maple syrup, coconut oil, sea salt, and cold water into your blender. Hit that high speed for no more than 30 seconds. Any longer, and it might turn slimy like a bad blind date. Quick and furious is the vibe here.

2. Grab a nut milk bag (or a clean tea towel or strainer fitted with cheese cloth as pictured if you're improvising like a pro) and drape it over a large bowl. Pour in the oat blend and squeeze like you're wringing out your stress. Extract every drop of that milky goodness from the pulp. (Pro tip: Save the pulp for oatmeal cookies; zero waste, hero status.)

3. Pour the strained milk back into the blender for easy pouring (genius hack alert), then transfer it to an airtight bottle. Stash it in the fridge, where it'll chill for up to 4-5 days. Shake before using, because a little separation is natural.

Voila! You've got about a quart of creamy oat milk that's perfect for your Salted Honey Oat or any coffee caper. It’s thicker and more flavorful than store-bought, with a nutty twist from the cashews that’ll make your drinks sing.

There you have it, coffee crusaders! With our Organic Espresso 1940 as your trusty sidekick, you've conquered the Salted Honey Oat and Golden Hour like a boss. Swing by Carmel Valley Coffee Roasting Company to taste the originals. We promise ours are made with extra love and zero kitchen cleanup. Spring sips await! Cheers!