by Taylor Brandon

“Assume Nothing!” A mantra for The Crown as we worked towards opening our doors in March of 2019, the phrase became a Menu section, encouraging our visitors to drop their preconceptions and be open to new and delicious experiences. And now it’s the title of a recipe series, for you to recreate at home. Here’s to a year of assuming nothing!

Honey, We Spiced the Miel: A Jamaican spice-inspired honey cappuccino  

Traditional Caribbean spices like; Bay leaf, Clove, Thyme, Jamaican allspice, and Scotch bonett pepper set the foundation for a delectable, spiced honey with the perfect essence of heat. Luscious espresso and steamed milk set the stage for a sultry cup that entices the senses. The finishing accouterment is comprised of a banana gingersnap crumble that encapsulates the sweet warmth of our inner desires. We’re excited about this recipe because the spiced honey is great on its own and the perfect addition to any holiday charcuterie board.  

Spiced Honey  

Roughly pestle each of the spices separately (the cinnamon is best to leave in halves), add to the honey and stir to ensure the spices are evenly incorporated. Leave the honey to steep for at least a week and stir occasionally. At The Crown we take advantage of warmed surfaces like the top of our espresso machine to speed up the steeping process. Once the honey is to your desired spice potency add 41.3 grams of hot water (a tenth of the weight of the honey) and stir to create a syrup that dilutes the viscosity of the honey for easy serving. Strain the mixture and it is ready for service.  

Gingersnap Banana Thyme Garnish 

Combine gluten-free ginger snaps, banana chips, and thyme to a food processor and pulse until fine.  

Hot Miel: Add 25 grams of honey to a shot of espresso and stir. Steam 6 oz of milk and add to espresso honey mixture. Top with the gingersnap banana garnish and it is ready to serve.  

Iced Miel: Add 30 grams of honey to a shot of espresso and stir. Add 5.5 oz of chilled milk to the espresso honey mixture and pour over ice. Top with the gingersnap banana garnish and a whole banana chip and serve.  


  • 413 grams Honey  
  • 1.5 grams Clove  
  • 3.5 grams cinnamon  
  • 2.5 grams allspice  
  • 1 gram dried Scotch Bonnet Pepper  
  • 0.3 4 grams Thyme  
  • 0.01 grams Bay Leaf  

Check out the Assume Nothing series, and if you are in the Bay Area, stop by The Crown to taste the seasonal signature beverage.