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    "id": 1073197,
    "title": "Kenco Iced Hot Salted Caramel Latte Instant Coffee, 8 Sachets",
    "slug": "kenco-iced-hot-salted-caramel-latte-instant-coffee-8-sachets",
    "type": "product",
    "url": "https://teas.co.uk/product/kenco-iced-hot-salted-caramel-latte-instant-coffee-8-sachets/",
    "modified": "2026-09-25T23:28:20+01:00",
    "excerpt": "Kenco Iced Hot Salted Caramel Latte is a salted caramel instant milk coffee formulated to dissolve in cold liquid as well as hot, eight single-serve sachets to the box, picked into the Teas.co.uk curator selection as the one sachet that does not become useless in July.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains milk. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Eight drinks from the box, hot in a mug or cold over ice with no brewing and cooling in between, which is the step that stops most people making iced coffee at home. Caramel leads, a savoury salt edge keeps it from cloying, and the coffee reads more clearly in the cold version. Sweetened in the sachet, milk powder included, and caffeinated.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.",
    "content_text": "Kenco Iced Hot Salted Caramel Latte is a salted caramel instant milk coffee built to be made either way, eight single-serve sachets to the box. The name is not marketing decoration. Most milk sachets are hot-mix only: tip one into cold water and you get lumps sitting at the bottom of the glass, because the powder needs heat to go into solution properly. This one is formulated to dissolve cold as well as hot, which turns a single box into two quite different drinks depending on the weather and the mood.\n\nThat dual purpose is the whole argument for the pack. An iced coffee made at home from a jar means brewing hot, cooling it down and then watching the ice dilute it. A sachet that goes straight into cold milk removes every one of those steps, and in winter the same box behaves like an ordinary caramel latte in a mug. Eight sachets, one drink each, and no separate summer and winter products to buy.\n\n The Taste Profile\n\nCaramel: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The lead note, and a proper toffee-caramel direction rather than a vague sweetness.\nSalt: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) A savoury edge that stops the caramel cloying. Present rather than prominent, which is the right call in a drink you make eight of.\nCoffee: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Sits behind the caramel. Noticeably more audible in the cold version, where sugar reads less sweet on a cold palate.\nMilkiness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Soft and rounded hot; thinner and cleaner cold, which is usually what you want in an iced drink.\n\nTeas.co.uk Curator Rating\n4.7 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind Kenco\n\nKenco is a long-standing British coffee name and one of the brands that built the single-serve milk sachet into a category of its own. The iced-and-hot line is a later development and a more interesting one, because it solves a problem the rest of the aisle had ignored: the home iced coffee. Reformulating the powder so it dissolves cold is a small piece of engineering with an outsized effect on whether the box actually gets used.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n What You Are Actually Buying\n\nCount: eight single-serve sachets, one drink each, so eight lattes from the box hot, cold, or a mixture of the two.\nCold-dissolving: the point of difference. The powder is built to go into cold liquid without clumping, which is what separates this from an ordinary latte sachet.\nSweetened: the sugar is in the sachet. This is a finished recipe rather than a base you season, and you cannot take sweetness back out once it is there.\nMilk included: the milk component is in the powder, which is why the box needs no fridge and packs flat. It is also why the drink is not suitable for a dairy-free or vegan diet.\n\nWhat it is not: not a cold-brew coffee, not a decaf, and not a barista iced latte. It is an instant milk drink that happens to work cold, which is a different and much more convenient thing.\n\n How Does Kenco Iced Hot Salted Caramel Latte Instant Coffee, 8 Sachets Compare to:\n\nCosta Salted Caramel Latte, 6 Sachets 102g: the same flavour in a hot-only sachet, and a slightly richer, more dessert-leaning cup. Better if you only ever drink these hot; this Kenco box is the one to own if you want the cold option as well.\nLyons Salted Caramel Iced Latte, 12 Sachets 180g: the closest direct rival on the cold side, with twelve sachets rather than eight and a lower price per drink. Pick the Lyons on cost per glass; pick the Kenco if you want the same box to work hot in October.\nNYCoffee 3in1 Salted Caramel Flavour 10 Sachets 140g: a three-in-one instant, so coffee, whitener and sugar in one sachet rather than a latte-style milk drink. Cheaper and thinner in the cup, and aimed at a quick hot coffee rather than at an iced one.\n\n Ideal Serving Conditions\n\nThis box gets made badly in two opposite ways. Hot, the usual error is pouring straight off a rolling boil, which scalds powdered milk and leaves a cooked, tinny note behind. Cold, the error is impatience: tipping a sachet onto ice and stirring once will leave grains at the bottom of the glass. Both are easy to avoid.\n\nThe Hot Mug\n\nMeasure: one sachet to 180 to 200ml. Any more water and the caramel thins and the salt disappears entirely.\nWater: let the kettle stand for about a minute after it clicks, so you are pouring at roughly 90 degrees Celsius rather than 100.\nPour: powder into a dry mug first, then the water in from a height. The drop does the work of a whisk.\nStir once: from the bottom, briefly. Caramel powder sinks, so it needs one honest stir, and then it needs leaving alone.\n\nThe Cold Glass\n\nLiquid first: put 200ml of cold milk or cold water in the glass before the powder, not after. Powder onto liquid dissolves; liquid onto powder cakes it against the bottom.\nAgitate properly: stir hard for fifteen seconds, or put a lid on a jar and shake it. Shaking also gives you a head of foam that a spoon never will.\nIce last: add the ice after the powder has gone in, not before. Ice chills the liquid and slows dissolving, and you end up with grains.\nMilk over water: cold water works, but cold milk is markedly better here. A cold palate reads sweetness lower and thinness higher, so the extra body earns its place.\n\n Getting It Right in the Cup\n\nWater temperature: about 90 degrees Celsius hot, or straight from the fridge cold. The one thing to avoid is a rolling boil.\nMethod hot: dry mug, powder first, water from a height, one stir.\nMethod cold: liquid first, powder in, shake or stir hard, ice last.\nStorage: keep the sachets sealed and dry in their box, away from kettle steam. A split sachet in a damp cupboard sets solid.\nBest with: a warm afternoon, a packed lunch, a desk drawer in July and the same drawer in January.\n\n Safety And Purity\n\nDairy note: this is a milk drink. The milk component is part of the sachet, so the box is not suitable for a dairy-free or vegan diet and is not a drink to hand to anyone with a milk allergy. The exact declaration is printed on the current UK pack.\n\nIngredients and dietary suitability: Per the published ingredient list for this barcode it contains milk. Check the current UK pack before purchase; formulations and allergen advice can change.\n\nCaffeine note: this is a caffeinated coffee drink. We place it at the low end of the scale because a single sachet carries a modest coffee dose inside a large milky drink, and that placement is our own editorial judgement rather than a measurement. Worth remembering in the iced version, which goes down faster than a hot mug does.\n\nChild safety: a caffeinated drink and not a children's drink, and the iced version in particular is easy to mistake for a milkshake. Keep out of reach.",
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        "servings": 8,
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        "price_per_cup": 0.325,
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        "price_per_cup_pence": 32.5,
        "caffeine": "Caffeinated",
        "brew_temp": "92-96C",
        "brew_time": "4 min",
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                "title": "Product Questions",
                "content": "Does it really dissolve in cold liquid?Yes, and that is the one thing this box does that an ordinary latte sachet does not. The powder is formulated to go into solution without heat, so you can make it straight into cold milk or cold water. It still needs proper agitation: stir hard for fifteen seconds or shake it in a lidded jar, rather than stirring once and hoping. What is the right order for the cold version?Liquid first, then powder, then ice. Powder tipped onto liquid disperses; liquid poured onto powder cakes it against the bottom of the glass. Adding the ice before the powder chills everything and slows dissolving, which is how you end up with grains in the last inch. Can I still make it hot?Yes, and it behaves like an ordinary caramel latte sachet when you do. One sachet to 180 to 200ml of water at about 90 degrees Celsius, poured from a height into a dry mug, stirred once from the bottom. The cold ability is an addition to the pack, not a replacement for the hot version. Should I use milk or water?Either works because the milk component is already in the sachet. Hot, water is fine and milk makes it richer. Cold, milk is markedly better: a cold palate reads sweetness lower and thinness higher, so the extra body earns its place in a way it does not in a hot mug. How sweet is it, and can I reduce it?It is a sweet drink and the sugar is set inside the sachet, so you cannot take it out. The salt in the recipe is what keeps it from cloying, and it does most of the work. If you want it less sweet, make it cold and on milk: a cold palate registers sugar lower, so the same sachet reads less sweet over ice than in a mug. Is it actually salty?Not in the way the name might suggest. The salt is an edge rather than a flavour of its own: it sharpens the caramel and stops it turning into plain sweetness halfway down the glass. Present rather than prominent, which is the right call in a drink you are going to make eight of. How much caffeine is in a sachet?We place it at the low end of the scale, because a single sachet carries a modest coffee dose spread through a large milky drink. Worth remembering in the iced version, which goes down considerably faster than a hot mug. How many drinks are in the box?Eight, one per sachet, hot or cold in any combination you like. There is no measuring and no part-used sachet: you open one, you make one drink, and the rest stay sealed. Is this the same as cold brew?No, and it is worth being clear about it. Cold brew is ground coffee steeped in cold water for hours, which changes what is extracted and produces a low-acid, mellow coffee. This is an instant powder built to dissolve cold. The convenience is real; the chemistry is different and the result is a sweet milk drink rather than a coffee. How should I store the box?Sealed, dry and at room temperature, in the carton it came in, and away from kettle steam. These powders are hygroscopic: a split sachet in a damp cupboard sets into a solid lump and will not dissolve properly afterwards, hot or cold. The box itself needs no fridge. Does it travel?Well, and in both directions. Eight flat sachets need no jar, no fridge and no cold chain, and the cold option means a hotel room with no kettle is no longer a problem: a bottle of cold milk and a shake will do it. That is a genuinely unusual thing for a coffee to be able to say. Can I make a batch for a jug?Yes, and for more than two drinks it is the sensible way. Whisk four sachets into 800ml of cold milk in a jug until completely smooth, chill it, then pour over ice at the table."
            },
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                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains milk. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Sugar, glucose syrup, skimmed milk powder (17%), maltodextrin, palm kernel oil, instant coffee (5.6%), salt, flavourings (contains milk), modified starch, anticaking agent (E551), milk proteins, stabilizer (E340), thickener (E415), emulsifier (E481).Typical values per 100g, as publishedPer 100gEnergy399 kcalFat6.9gof which saturates6.9gCarbohydrate73.9gof which sugars49.3gFibre2gProtein7.4gSalt9.3gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsMilk component (powder)a large part of the sachetBody and softness. It is also why the box needs no fridge, why it packs flat, and why the drink is not dairy-free.Added sugarpresent, quantity not stated to usSet in the factory rather than at your table. You can add to it but not take it away, which is worth knowing before a box of eight.Cold-dissolving formulationthe design differenceThe reason this box is not an ordinary latte sachet. The powder is built to go into solution without heat, so iced drinks need no brewing and cooling step.Format8 single-serve sachetsOne drink each, hot or cold in any combination, sealed until used. No jar, no measuring and nothing to keep cold.Pack: Kenco Iced Hot Salted Caramel Latte Instant Coffee, 8 Sachets; eight drinks, one sachet each, made up with hot water or cold milk.Characterising components shown.Sourcing & blend. Kenco Iced Hot Salted Caramel Latte Instant Coffee, 8 Sachets is made by Kenco, a long-standing British coffee name and one of the brands that built the single-serve milk sachet into a category. The iced-and-hot line is the more interesting part of that range, because it answers a problem the rest of the aisle left alone: the home iced coffee always required brewing hot and then waiting for it to cool, and waiting is exactly what nobody does on a warm morning. Reformulating the powder so it dissolves cold is a small piece of engineering with a large effect on whether the box gets used in August as well as January.What's in Kenco Iced Hot Salted Caramel Latte Instant Coffee, 8 Sachets, and what isn't:\nIn: an instant coffee mix with a milk component, added sugar and a salted caramel flavour component, in a single-serve sachet made up with hot water or cold milk.\nSweetened in the sachet: a finished recipe rather than a base you season. The salt is the counterweight to the sugar and it is the reason the drink stays drinkable to the bottom of the glass.\nNot dairy-free: the milk component is intrinsic to the drink. Not suitable for a vegan or dairy-free diet, and not a drink for anyone with a milk allergy.\nNot a cold brew: cold brew is ground coffee steeped for hours. This is an instant powder engineered to dissolve without heat, which is a convenience rather than the same process.\nPackaging: follow the current UK pack and your local-authority guidance; the outer carton and the sachet film usually take different disposal routes."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Kenco Iced Hot Salted Caramel Latte Instant Coffee, 8 Sachets is built in three layers, and reading them in order explains exactly why the drink tastes the way it does, and why the same sachet tastes measurably different hot and cold.The outer layer is aroma, and this is where temperature first makes itself felt. Caramel aromatics are volatile: heat drives them out of the liquid and up to the nose, which is why the hot version smells strongly of toffee before you have tasted anything. Cold, far fewer of those compounds leave the liquid, so the iced version smells of almost nothing and delivers its caramel entirely on the tongue instead. Neither is wrong. It simply means the hot mug front-loads its character in the aroma while the cold glass holds it all back for the sip, and people who find the hot version too sweet often find the cold one better balanced for exactly that reason.The flavour spike arrives mid palate and is a negotiation between sugar, salt and milk fat. Sugar reaches the receptors first and occupies the same part of the palate that roast character would otherwise use, which is why the coffee reads quietly here. Salt is the corrective: it does not make the drink savoury, it suppresses the perception of sweetness slightly and sharpens the caramel, which is the whole reason salted caramel became a category rather than a novelty. Milk fat then coats the tongue and rounds the edges off both. Cold, sugar registers lower on the palate than it does hot, so the same sachet over ice tastes less sweet and lets more of the coffee through, without a single thing about the powder having changed.The base structure is the finish. Sugar and milk fat both linger, so this does not reset the palate the way a black coffee does; it leaves a soft, coating sweetness behind. The salt is what stops that lingering turning sticky, and it is the difference between a drink you can finish and one that becomes tiring in the last third. Judge the sachet on the final mouthful rather than the first: a well-built sweet milk drink is still balanced at the bottom of the glass, and a poor one has turned into syrup by then.Getting it right in the cup. Hot, use one sachet per 180 to 200ml and let the kettle stand for about a minute after it clicks so the water lands at roughly 90 degrees Celsius. Powdered milk scalds at a rolling boil and picks up a cooked, faintly tinny edge that will not stir back out. Put the powder into a dry mug, pour from a height, and stir once from the bottom because caramel powder sinks. Cold, reverse the order entirely: 200ml of cold milk into the glass first, then the sachet, then fifteen seconds of hard stirring or a shake in a lidded jar, and only then the ice. Powder tipped onto liquid disperses, liquid poured onto powder cakes against the bottom, and ice added too early chills everything and leaves grains behind.How water and temperature change it. This is the rare sachet where the temperature choice is not a compromise but a genuine fork. Hot water gives you maximum aroma, maximum perceived sweetness and the softest body, which reads as a dessert-leaning caramel latte. Cold milk gives you less aroma, less perceived sweetness, a cleaner and thinner body and a noticeably more audible coffee, which reads as an iced coffee rather than a pudding. Water is fine in the hot version and merely adequate in the cold one, because a cold palate reads thinness more harshly and the milk earns its place. More liquid than 200ml either way thins the caramel until the salt disappears entirely, and that is the most common way this drink is made badly. None of this is a fault in the mix; it is one powder answering two quite different questions, which is the argument for the box in the first place."
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                "title": "Recipe Ideas",
                "content": "Kenco Iced Hot Salted Caramel Latte Instant Coffee, 8 Sachets is two products in one box, so the builds below cover both halves of it. Six in total: the cold glass, the hot mug, a shaken version with a proper head, a jug for the table, a caramel frappe and an affogato.\nServing ideas, born here first\n\n \n The Cold Glass\n \n How to make The Cold Glass with Kenco Iced Hot Salted Caramel Latte.\n \n 2 min\n 1 glass\n Easy\n \n \n \n You'll need\n \n 1 sachet Kenco Iced Hot Salted Caramel Latte\n 200ml cold milk\n Ice, added last\n \n \n \n Method\n \n Pour the cold milk into the glass first. Liquid before powder, every time.\n Add the sachet and stir hard for fifteen seconds, not once or twice.\n Check the bottom of the glass for grains before you go any further.\n Drop the ice in last, once the powder is fully in solution.\n \n \n \n What you'll end up with: An iced caramel latte with no brewing and no cooling step, which is the entire reason this box exists. Grains at the bottom mean the ice went in too early.\n\n \n The Hot Mug\n \n How to make The Hot Mug with Kenco Iced Hot Salted Caramel Latte.\n \n 2 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 sachet Kenco Iced Hot Salted Caramel Latte\n 180ml water at about 90 degrees Celsius\n \n \n \n Method\n \n Boil the kettle and let it stand for a minute, so you are not pouring at a rolling boil onto milk powder.\n Empty the sachet into a dry mug.\n Pour the water in from a height and fairly fast; the drop does the work of a whisk.\n Stir once from the bottom, because caramel powder sinks, then stop.\n \n \n \n What you'll end up with: A softer, sweeter, more aromatic drink than the cold version. Heat drives the caramel aroma up to the nose, which is why the same sachet smells far stronger hot.\n\n \n Shaken in a Jar\n \n How to make Shaken in a Jar with Kenco Iced Hot Salted Caramel Latte.\n \n 3 min\n 1 glass\n Easy\n \n \n \n You'll need\n \n 1 sachet Kenco Iced Hot Salted Caramel Latte\n 200ml cold milk\n A jar with a lid\n Ice for the glass\n \n \n \n Method\n \n Put the cold milk in the jar, add the sachet and screw the lid on.\n Shake hard for twenty seconds. A spoon dissolves the powder; a shake dissolves it and aerates it.\n Pour over a glass of ice and let the foam settle on top.\n \n \n \n What you'll end up with: The same drink with a proper head on it. This is the version worth making for someone else, because it looks like it came from a counter.\n\n \n A Jug for the Table\n \n How to make A Jug for the Table with Kenco Iced Hot Salted Caramel Latte.\n \n 5 min + chill\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 4 sachets Kenco Iced Hot Salted Caramel Latte\n 800ml cold milk\n Ice for the glasses\n \n \n \n Method\n \n Whisk four sachets into 800ml of cold milk in a jug until completely smooth.\n Chill for twenty minutes if you have the time; it thickens slightly and tastes cleaner.\n Pour over ice at the table, four glasses from one jug.\n \n \n \n What you'll end up with: Four iced lattes without fixing four glasses one at a time. Whisking one batch smooth is far easier than rescuing four.\n\n \n Salted Caramel Frappe\n \n How to make Salted Caramel Frappe with Kenco Iced Hot Salted Caramel Latte.\n \n 4 min\n 1 glass\n Easy\n \n \n \n You'll need\n \n 1 sachet Kenco Iced Hot Salted Caramel Latte\n 150ml cold milk\n 8 to 10 ice cubes\n A pinch of flaked salt to finish\n \n \n \n Method\n \n Blend the milk and the sachet together first, on their own, until smooth.\n Add the ice and blend again until it takes on a slush texture.\n Finish with the smallest pinch of flaked salt on top, which sharpens the caramel rather than salting the drink.\n \n \n \n What you'll end up with: A counter-style frappe for the price of one sachet. Blending the powder before the ice goes in is what keeps it smooth rather than gritty.\n\n \n Caramel Affogato\n \n How to make Caramel Affogato with Kenco Iced Hot Salted Caramel Latte.\n \n 3 min\n 1 bowl\n Easy\n \n \n \n You'll need\n \n 1 sachet Kenco Iced Hot Salted Caramel Latte\n 70ml hot water\n 2 scoops vanilla ice cream\n \n \n \n Method\n \n Mix the sachet with only 70ml of hot water to make a thick, concentrated caramel coffee.\n Scoop the ice cream into a cold bowl.\n Pour the hot mix straight over and serve before it melts through.\n \n \n \n What you'll end up with: A pudding from one sachet. Made short like this the salt comes through properly, which it never quite does in a full mug."
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