# Kenco Iced Hot Salted Caramel Latte Instant Coffee, 20 Sachets ## Commerce action policy **Price:** £5.20 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/kenco-iced-hot-salted-caramel-latte-instant-coffee-20-sachets/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/kenco-iced-hot-salted-caramel-latte-instant-coffee-20-sachets/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Kenco **Price:** £5.20 GBP **Servings:** 20 cups **Price per cup:** 26.00p **Caffeine:** Caffeinated **Brew temperature:** 92-96C **Brew time:** 4 min **GTIN:** 8711000618424 **Stock:** instock ## Summary Kenco Iced Hot Salted Caramel Latte is a sweet milky coffee sachet built to be made hot or cold, here in the twenty-sachet box rather than the eight, picked into the Teas.co.uk selection as the desk-drawer drink for an afternoon that needs something other than another black coffee.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; outer pack and individual sachets usually take different disposal routes. It contains a milk component. Paste the powder before filling the mug.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below. ## Description Kenco Iced Hot Salted Caramel Latte is a sachet drink built to be made either way, and this is the twenty-sachet pack rather than the eight. If you already know you like it, the big box is simply the better buy. What arrives is twenty individual sachets weighing 406g between them, which is a little over 20g each. That weight tells you most of what you need to know about the drink: a plain instant coffee is around 2g a mug, so the other eighteen grams are milk powder, sugar and the salted caramel flavour that gives it its name. This is a milky sweet drink with coffee in it, not a coffee with a flavour added, and anyone expecting the second will be disappointed by the first. Taken on its own terms it is a good example of the type. The point of the Iced Hot range is that the same sachet is meant to work in a mug of hot water or in a glass of cold milk over ice, which is not true of ordinary instant granules. The Taste Profile Sweetness: ●●●●○ (4/5) Sweet, as a caramel latte sachet is meant to be. The salt is there to stop it being one-note rather than to make it savoury. Coffee Strength: ●●○○○ (2/5) Present rather than prominent. This is a milky drink first. Body: ●●●●○ (4/5) Creamy and full from the milk powder, with a light foam if you stir it hard. Finish: ●●●○○ (3/5) Clean rather than sticky, which is the difference between a good caramel drink and a cloying one. Teas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Sachet Kenco has been a British coffee name since the middle of the last century, and the sachet range is a much more recent arm of it, built for a different occasion from the jar. A jar is for a kitchen. A sachet is for a desk drawer, a hotel kettle, a caravan, a site office and a school bag, and its real advantage is that each one is sealed until the moment it is used, so nothing goes stale or clumps. The Iced Hot line adds a second idea on top of that. Most milky instant drinks are hopeless cold, because the powder needs heat to disperse and the result is a gritty glass. Building a sachet that also works cold is a formulation problem rather than a marketing one, and it is the reason this range exists as its own thing rather than as a summer label on the ordinary latte sachets. The full ingredient list, the declared allergens, the net weight, the preparation method and any certification marks are printed on the pack you receive. Recipes are reformulated from time to time, so the pack in your hand is the authority rather than a listing written earlier. Packaging: Follow the current UK pack and local-authority guidance; the outer pack and the individual sachets usually take different disposal routes. Why Twenty Grams And Not Two A rounded teaspoon of instant coffee is about 2g. A sachet here is a little over 20g. The extra is not coffee. Most of it is milk powder, which is what gives the drink its body and its foam and what makes it possible to have something latte-like from a kettle with no milk in the house. A good part of the rest is sugar, because that is what a caramel drink is. The coffee content is real but modest, which is why the drink reads as mild and why it is a poor choice if what you actually want is a strong cup. The practical consequence is worth knowing. If you find it too sweet, the fix is not less sachet, because that thins the whole drink. The fix is more water or more milk, which dilutes the sugar and the milk powder together and leaves the balance intact. Half a sachet in a full mug tastes watery, not less sweet. How Does This Compare to: Kenco Classic Latte Instant Coffee, 20 Sachets: the same format without the caramel and without the sweetness dialled up. Pick that if you want a milky coffee rather than a sweet one. Ideal Brewing Conditions Milk powder behaves differently from coffee granules, and most of the ways this drink goes wrong come from treating it like instant coffee. Coffee granules want hot water and dissolve almost instantly. Milk powder wants to clump, and it clumps worst when a lot of it meets a lot of liquid at once. The Hot Mug Water: Hot but not boiling, around 90 to 95°C. Boiling water can scald milk powder and leave a slightly cooked note. Order: Sachet into the empty mug first, then a small splash of water, stirred to a smooth paste before filling. Stir: Briskly at the end rather than gently. That is what raises the foam. Volume: Around 200ml. More water makes it milder and less sweet; less makes it thick rather than stronger. Iced And Otherwise Iced: Follow the method on the sachet. As a rule it wants a small amount of liquid to dissolve in first, then cold milk and ice afterwards. Extra creamy: Make it with hot milk instead of water for a much richer drink, and expect it to be sweeter as well. Less sweet: More liquid, not less sachet. Half a sachet in a full mug is watery rather than balanced. Affogato: Make it with a third of the usual water, cool it, and pour over vanilla ice cream. Getting The Most Out Of This Box What it is: a sweet milky drink with coffee in it. Around 2g of a 20g sachet is the sort of quantity a plain instant coffee uses. Water: hot rather than boiling, and paste the powder before filling the mug. Allergens: this contains a milk component. Read the current pack for the full declaration before serving it to anyone with an allergy. Best with: a desk drawer, a hotel kettle, a caravan, or a mid-afternoon that needs something other than another black coffee. Safety And Purity What is in the sachet: a milky coffee drink mix with sugar and a salted caramel flavour. The full declared ingredient list is printed on the current UK pack. Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: this drink contains milk. Caffeine and sensitivity: there is coffee in the sachet, so there is caffeine in the drink, although less than in a mug of plain instant. If you are pregnant, caffeine sensitive or watching your intake, work from the current pack and your GP or midwife. ## Product Questions Can I really make it cold?That is the point of the range, and the method is printed on the sachet. As a rule the powder wants a small amount of liquid to dissolve in first, with the cold milk and the ice going in afterwards. Why is a sachet 20g when instant coffee is 2g?Because most of it is not coffee. The box weighs 406g across twenty sachets, a little over 20g each, and the bulk of that is milk powder and sugar. This is a sweet milky drink with coffee in it rather than a coffee with flavour added. It is too sweet. What should I change?Use more liquid, not less sachet. Half a sachet in a full mug tastes watery rather than less sweet, because you have thinned the milk powder along with the sugar. A longer mug dilutes both together and keeps the balance. How hot should the water be?Hot but not boiling, around 90 to 95°C. Milk powder is less forgiving than coffee granules, and water straight off a rolling boil can leave a faintly cooked note over the caramel. Why did mine come out lumpy?Too much liquid at once. Milk powder clumps when a lot of it meets a full mug of water, so tip the sachet into the empty mug first, add a splash, stir it to a smooth paste, and only then fill. How do I get more foam?Stir briskly at the end rather than gently throughout. The foam comes from air worked into the milk powder, so a vigorous ten seconds once the mug is full does far more than a slow stir. How strong is the coffee in it?Mild, and milder than a mug of ordinary instant. The coffee content is real but modest, which is why this is a poor choice if what you want is a strong cup. Can I make it with milk instead of water?You can, and it makes a much richer drink. Be aware it also makes it sweeter and heavier, because you are adding milk to a mix that already contains milk powder. Start with half milk and half water if you are not sure. How long do the sachets keep?Months, and that is the format's real advantage. Each sachet is sealed until the moment it is used, so nothing goes stale or clumps the way an opened tin of powder does. The best before date is on the outer pack. Is there anything else to do with them?Make one with a third of the usual water, cool it, and pour it over vanilla ice cream. A sweet milky concentrate behaves far better as a sauce than a plain black coffee does. ## Ingredients & Nutrition IngredientProportionWhat it bringsMilk component in powder formThe bulk of each 20g sachetBody, creaminess and foam. It is why a latte-style drink is possible from a kettle with no milk in the house, and why the sachet weighs ten times what a spoon of instant coffee does.SugarA large part of the remainderThe sweetness the drink is built around. A caramel latte is a sweet drink by definition, and the nutrition panel on the pack is the place to see how much.Soluble coffeeA small part of each sachetThe coffee character, which is real but modest. A plain instant coffee uses around 2g a mug, and that is the sort of quantity at work inside a 20g sachet.Salted caramel flavourPrinted on the current packThe name of the drink. The salt is there to stop the caramel being one-note rather than to make it savoury. The declared flavouring ingredients are listed on the pack.Full declared ingredientsPrinted on the current packThe pack carries the complete ingredient list, the allergen declaration, the net weight, the nutrition panel, the preparation method and the best before date. That is the authority, not a description written earlier.Pack: Contains a milk component. Best before date printed on the pack.A sweetened milky drink is a meaningful thing to count rather than a rounding error, so read the nutrition panel on the pack if sugar or calories matter to you, and remember that making it with milk instead of water changes the figures again.Sourcing & blend. Kenco Iced Hot Salted Caramel Latte belongs to the sachet arm of the Kenco range rather than the jar arm, and it is built for a different occasion: a desk drawer, a hotel kettle, a caravan, a site office. The real advantage of the format is that each sachet is sealed until the moment it is used, so nothing goes stale or clumps the way an opened tin of milky powder does. The Iced Hot line adds a second idea on top of that, because most milky instant drinks are hopeless cold: the powder needs heat to disperse properly and a cold glass gives a gritty result. Building a sachet that also works cold is a formulation problem rather than a marketing one, and it is why this range stands apart from the ordinary latte sachets rather than being a summer label on them. For the full ingredient list, the allergen declaration, the preparation method and the disposal route carried by the pack in your hand, read the current label.What is in Kenco Iced Hot Salted Caramel Latte, and what is not:In: a milky coffee drink mix with sugar and a salted caramel flavour, in single-serve sachets.Contains milk: this is not a dairy-free drink, and the pack carries the full allergen declaration.Not a strong coffee: the coffee content is modest by design. For a strong cup, buy a plain jar and add your own milk.Made hot or cold: the method for the iced version is printed on the sachet and differs from the hot one.Preparation note: paste the powder with a splash of liquid before filling, or it will clump. ## Flavour Science The flavour of Kenco Iced Hot Salted Caramel Latte is built in three layers, and with a sachet drink all three were settled at the factory: the coffee was brewed and dried there, the milk powder and sugar were dosed there, and the whole thing was sealed in a single serving. Reading the layers in order explains why this drink behaves like a milk product rather than like a coffee, why it clumps when it is made in the wrong order, and why the sweetness cannot be fixed by using less of the sachet.The outer layer is aromatic, and here it is caramel and warm sugar rather than roast coffee. Caramel notes come from sugars that have been taken to the point of browning, and they are volatile in the same way coffee aromatics are, so most of what you smell arrives in the first thirty seconds and then fades. Coffee aroma sits underneath it and is deliberately the quieter of the two. If you expected to smell a cup of coffee when the sachet opens, the drink is telling you honestly what it is: the coffee is a component here, not the headline.The flavour spike arrives as the powder disperses, and this is where the drink is physically different from an instant coffee. Coffee granules are a finished extraction and dissolve almost the moment hot water touches them. Milk powder does not dissolve so much as rehydrate, and it does so badly if too much of it meets too much liquid at once, which is exactly why a sachet tipped into a full mug of water produces lumps while the same sachet pasted with a splash first does not. Once it is properly dispersed, what lands in the middle of the drink is sweetness carried on milk fat and milk solids, with the salt working as a contrast that keeps the caramel from reading as one flat note, and the coffee arriving last as a mild bitter edge that stops the whole thing being a milkshake.The base structure is the finish, and on a well-made mug it is clean rather than sticky. Milk solids coat the palate briefly and then clear, and the small amount of bitterness from the coffee does most of the work of cutting the sugar. A drink that finishes cloying has usually been made with too little liquid, which concentrates the sugar without adding anything to balance it. A drink that finishes thin and slightly chalky has been made with too much, or with half a sachet, which thins the milk powder along with the sweetness and leaves a watery cup rather than a less sweet one.Getting it right in the cup. Tip the sachet into an empty mug, add a small splash of hot water and stir it to a completely smooth paste before filling. Use water at around 90 to 95°C rather than straight off the boil, because milk powder is less forgiving than coffee granules and very hot water can leave a faintly cooked note over the caramel. Fill to about 200ml, then stir briskly for ten seconds: the foam comes from air worked into the milk powder at the end, not from a slow stir throughout. If it is too sweet, use more liquid rather than less sachet. If you want it richer, make it with hot milk instead of water and expect it to be sweeter as well, since you are adding milk to a mix that already contains milk powder. For the iced version, follow the method printed on the sachet, which is not the same as the hot one.How water and temperature change it. Temperature does more here than it does in a plain coffee, because there are three different materials responding to it. Sugar dissolves faster as water gets hotter, milk powder rehydrates best in hot but not boiling water, and the soluble coffee is indifferent as long as it is not scorched. Water off a rolling boil pushes the milk component towards that cooked, slightly flat character that people describe as tasting of the sachet rather than of caramel; water rested for half a minute avoids it entirely. At the other end, cold liquid is the hard case, which is the whole reason the Iced Hot range exists as a separate formulation, and it is also why the cold method on the pack is worth following exactly rather than improvising. Volume is the other control and the one most people reach for in the wrong direction. Because the sachet is a fixed dose of three different things at once, changing how much of it you use changes the drink's whole structure, while changing how much liquid you add moves only its strength and sweetness. More water, milder and less sweet. Less water, thicker and sweeter. Half a sachet, simply worse. ## Recipe Ideas Kenco Iced Hot Salted Caramel Latte is a fixed sachet holding three things at once, coffee, milk powder and sweetened caramel, so these builds are about the order things go into the mug and how much liquid you put round a dose you cannot change. Five serves, hot, cold and one that never sees a mug. Ways to use it, born here first The Paste Method The hot mug, made in the order that stops it clumping. 3 min 1 mug Easy You'll need 1 sachet 200ml water at 90 to 95 degrees A teaspoon and ten seconds of effort Method Tip the sachet into the empty mug first. Add a splash of hot water and stir to a completely smooth paste. Fill, then stir briskly for ten seconds to raise the foam. What you'll end up with: A smooth, foamed, lump-free mug, which is entirely down to the order rather than the stirring. The Long Mug How to make it less sweet without making it worse. 3 min 1 large mug Easy You'll need 1 whole sachet, not half 300ml water at 90 to 95 degrees A large mug Method Paste the whole sachet as usual. Fill to 300ml rather than 200ml. Taste before reaching for anything else. What you'll end up with: A milder, less sweet drink that still has body, rather than the thin cup half a sachet gives. Iced, The Right Way Round Dissolve in a little, chill with a lot. Check the sachet for the brand's own method too. 5 min 1 tall glass Easy You'll need 1 sachet A small splash of liquid to start 200ml cold milk A tall glass of ice Method Read the method printed on the sachet first. Dissolve the powder in a small splash before anything cold goes near it. Top with cold milk, then add the ice last. What you'll end up with: A cold caramel latte with no grit at the bottom of the glass, which is where an improvised version always ends up. Salted Caramel Affogato A sweet milky concentrate makes a far better sauce than a black coffee does. 5 min 2 bowls Easy You'll need 1 sachet 70ml hot water, no more 2 scoops vanilla ice cream A few flakes of sea salt Method Make the drink with about a third of the usual water. Cool it for a couple of minutes so it thickens slightly. Pour over the ice cream and finish with the salt flakes. What you'll end up with: A salted caramel coffee sauce with enough body to sit on the ice cream instead of running straight off it. The Travel Mug Built for the occasion the format exists for: no milk, no jar, one kettle. 3 min 1 travel mug Easy You'll need 1 sachet from the drawer 250ml hot water A travel mug rinsed with hot water Method Warm the travel mug and tip the water out. Paste the sachet in the bottom before filling. Close the lid and shake once rather than stirring. What you'll end up with: A milky coffee for a car or a train with no fridge involved, which is the whole argument for a sachet over a jar. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._