Drinking the espresso miel at Fair Trade Coffee House, 418 State St., is like kissing your high school girlfriend for the 13th time. It's warm and comfortable with just a hint of sweetness, but not quite thrilling enough to hold your complete attention. You're holding Betty, but Veronica lingers in the back of your mind.
I tasted my first sip in front of the barista, at her request. "Very tasty," I told her honestly, licking the foam from my mustache before retiring to a small table amid the bustle of Fair Trade's inexplicable 4 o'clock Sunday rush.
The espresso miel is a latte enhanced by a few squirts of honey and a shake or two of cinnamon, which blended nicely into the steamed milk.
Fair Trade's espresso roast is a blend of Ethiopian, Peruvian and Nicaraguan beans, but there's little hint of those far-flung exotic places in the final product, which is gentle and familiar.
It is a lovely drink even into spring, suggesting the cozy vibe of hot cocoa without the overpowering chocolate intensity.