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    "id": 1073432,
    "title": "Little's Creamy Caramel Flavour Infused Instant Coffee, 50g",
    "slug": "littles-creamy-caramel-flavour-infused-instant-coffee-50g",
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    "url": "https://teas.co.uk/product/littles-creamy-caramel-flavour-infused-instant-coffee-50g/",
    "modified": "2026-09-25T23:28:51+01:00",
    "excerpt": "Little's Creamy Caramel Flavour Infused Instant Coffee is a 50g jar of soluble coffee with a soft toffee-toned caramel infused into the granule itself rather than poured in as a syrup. That is the whole product. A syrup carries flavour and sweetens the drink at the same time; an infused granule only does the first, so the caramel arrives clean and you keep control of the sugar.Ingredients and dietary suitability: The published ingredient list for this product names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; jar, lid and seal can require different disposal routes. Rest the kettle a full minute, because flavour is the first thing boiling water takes.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description.",
    "content_text": "Little's Creamy Caramel Flavour Infused Instant Coffee is a small 50g jar of soluble coffee with a creamy caramel flavour infused into the granule itself, rather than a syrup you pour into a finished cup. That distinction is the whole product, and it changes what you get in the mug in a way that surprises most people the first time. A flavoured syrup does two jobs at once. It carries the flavour and it sweetens the drink, and because it is a sugar solution it also thickens the body slightly. An infused granule only does the first of those. The caramel here arrives as aroma and as flavour, and it arrives clean, without the drink being sweetened for you. If you expect caramel and sugar in the same spoonful you will find this drier than you assumed. If what you actually wanted was a coffee that tastes of caramel rather than a coffee that has been turned into a pudding, this is exactly the right format, and you can still add sugar yourself and keep control of how much. Caramel is also the flavour that goes wrong most often. Done badly it reads as burnt sugar or as a hard boiled sweet, which is what a cheap flavouring tends to give you. The creamy version of caramel is softer and rounder, more toffee and butter than burnt sugar, and it sits more comfortably on a medium roast coffee than a sharper caramel note would. The Taste Profile\n Caramel: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Soft and toffee-like rather than burnt, and present from the moment the lid comes off. Sweetness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Lower than people expect, because flavour has been infused rather than a syrup added. Bitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low. A sharp roast underneath would fight the caramel rather than carry it. Body: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium, and the creamy character does more work here than actual weight does.\n\nTeas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Little's\nLittle's is an independent British coffee brand that has built its range around flavour-infused instants in small jars, which is an unusual place to compete. The big houses sell flavour as a syrup or as a sweetened latte sachet, both of which sweeten the drink whether you wanted that or not. Infusing the flavour into the granule is more work and produces a subtler result, and a small jar suits it, because a flavoured coffee is generally something you keep alongside a main jar rather than instead of it.\nThe ingredient list, the flavouring declaration, any certification marks and the nutrition panel are printed on the jar you receive. Flavoured blends are reformulated more often than plain coffee is, so read the label in front of you rather than a listing written earlier.\nPackaging: Follow the current UK pack and local-authority guidance; jar, lid and seal can require different disposal routes. The Half And Half Trick\nThe most useful thing to know about a small flavoured jar is that you do not have to use it on its own. A full rounded teaspoon of this gives you a definitely caramel coffee. Half a spoon of this and half a spoon of your everyday jar gives you a coffee with a caramel note behind it, which is what a lot of people actually want and cannot buy as a product.\nThat also answers the obvious objection to a 50g jar, which is that it looks small. It is not competing with your main jar. It is the thing you reach for on a Sunday afternoon, or when somebody comes round, or when the alternative was going out for a flavoured latte. Treated that way, a small jar is the right size and lasts a good deal longer than the count suggests. How Does Little's Creamy Caramel Compare to:\n Little's French Vanilla Infused Instant Coffee, 50g: the same format and the same jar size. Vanilla is the softer and more custard-like of the two; caramel is rounder and more toffee-toned. Little's Rich Hazelnut Flavour Infused Instant Coffee, 50g: nuttier and drier, and the better one black. Caramel is the more dessert-like choice of the three. A caramel syrup and a plain jar: sweeter by a long way, at the cost of a sticky bottle on the worktop and a drink that is sweetened whether you wanted it or not.\n Ideal Brewing Conditions\nEverything that matters about brewing a flavoured instant comes back to aroma, because aroma is what you paid for. Soluble coffee has already been fully extracted once at the factory and then dried, so nothing in the granule needs boiling water to release it, and water at 100\u00b0C drives volatile compounds off into the room rather than into the cup. On a plain jar that costs you some coffee character. On an infused jar it costs you the caramel as well, and that is a much worse trade. The Mug It Is Built For\n Measure: One rounded teaspoon, around 1.8g, for a 200ml mug. Half a spoon of this with half of your usual jar for a subtler version. Water: Freshly boiled, then rested a full minute to land near 90\u00b0C. Lower than you would use for a plain jar, because the flavour is the fragile part. Dissolve: A splash of hot water first, stirred to a paste, then fill. Granules dissolve in hot water and sulk in cold milk. Milk: Suits it well. Caramel and dairy are a natural pairing, and a splash of hot milk rounds the flavour without burying it. Sugar: Optional, and worth tasting before you add it. This is less sweet than a syrup-based drink and that is deliberate.\n Beyond The Plain Hot Mug\n Iced caramel latte: Two teaspoons in 60ml of hot water, cooled, poured over ice and topped with cold milk. Affogato: A strong paste over vanilla ice cream. Caramel buttercream: Dissolved in a spoon of hot water, cooled, then beaten into butter and icing sugar. After dinner: A small strong cup in place of a pudding, which is what a dessert-flavoured coffee is genuinely good at.\n Getting The Most Out Of Little's Creamy Caramel, 50g\n\nWater temperature: about 90\u00b0C, and rest the kettle a full minute. Flavour is the first thing boiling water takes.\nHalf and half: mix it with your everyday jar for a caramel note rather than a caramel coffee.\nMilk: a splash of hot milk suits caramel better than it suits most flavoured coffees.\nSugar: taste first. An infused granule carries flavour, not sweetness, which is the point of the format.\nStorage: lid on tight, dry spoon every time, and a cupboard rather than a windowsill. A small jar of aroma is exactly what damp ruins fastest.\n\n Safety And Purity\nIngredients and dietary suitability: The published ingredient list for this product names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.\nAllergen note: the shorthand that works for a plain coffee jar does not automatically carry over here. A creamy flavoured product can involve carriers that a plain jar does not, so read the allergen statement on the jar you receive before serving it to anyone with an allergy or intolerance.\nCaffeine and sensitivity: flavoured coffee is still coffee and contains caffeine. If you are pregnant, caffeine sensitive or watching your intake for any reason, count your mugs and take advice from your GP or midwife rather than from a product page.\nChild safety: a dessert-flavoured coffee is more appealing to children than a plain one, and it is still a caffeinated drink. Keep it out of reach, and treat a freshly filled mug as the burn risk it is.",
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                "title": "Product Questions",
                "content": "How is this different from a caramel syrup?A syrup does two jobs: it carries flavour and it sweetens. An infused granule only does the first. The caramel arrives as aroma and flavour without the drink being sweetened for you, which means you keep control of the sugar rather than having it decided at the bottle. So is it sweet?Less than most people expect, and that is deliberate rather than a fault. Taste it before adding sugar. If you want a sweet caramel drink you can add sugar and still have the flavour, which is not something a pre-sweetened sachet lets you undo. How much should I use per mug?One rounded teaspoon, around 1.8g, for a 200ml mug. That is our own estimate, not a claim on the label. How hot should the water be?About 90\u00b0C, and rest the kettle a full minute rather than the thirty seconds a plain jar needs. Flavour compounds are the most volatile thing in the granule, so boiling water sends the caramel into the room instead of the cup. Can I mix it with my normal coffee?Yes, and this is the most useful thing to know about a small flavoured jar. Half a spoon of this with half a spoon of your everyday jar gives a coffee with a caramel note behind it rather than a caramel coffee, which is what a lot of people actually want. Does it work with milk?Very well. Caramel and dairy are a natural pairing, and a splash of hot milk rounds the flavour without burying it, which is more than can be said for most flavoured instants. Add it after the granules have dissolved. Is a 50g jar not very small?It is small on purpose. A flavoured coffee is usually something you keep alongside a main jar rather than instead of it, and at half a spoon per mug it lasts a good deal longer than 27 mugs suggests. It is also the sensible size for trying a flavour. Why are there gritty bits at the bottom of my mug?The granules met milk before they met hot water. Always paste them with a splash of hot water first, stir until smooth, then fill and add the milk last. Granules dissolve in hot water and sulk in cold milk. Can I make an iced caramel latte?Yes, and it is the best cold use of the jar. Dissolve two teaspoons in 60ml of hot water, cool it, pour over a packed glass of ice and top with cold milk. Never tip granules straight into cold liquid. Can I bake with it?Yes, and caramel suits baking better than most coffee flavours. Dissolve the granules in a small spoon of hot water and cool it before it meets butter or batter, or you will get bitter dark flecks rather than an even flavour. Is flavoured coffee weaker in caffeine?No. It is coffee with flavour infused into it, not a coffee substitute, and it contains caffeine in the ordinary way."
            },
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                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. The published ingredient list for this product names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Freeze-Dried Coffee, Creamy Caramel Flavouring.Typical values per 100ml, as publishedPer 100mlEnergy4 kcalFattraceof which saturatestraceCarbohydrate0.7gof which sugars0.1gProtein0.2gSalttraceIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.IngredientProportionWhat it bringsSoluble coffeeThe bulk of the 50g jarEverything underneath the flavour. Coffee brewed at the factory and then dried, so the granules are a concentrate you rehydrate in the mug rather than something coffee-flavoured.Creamy caramel flavouringInfused into the granule; inclusion rate not publishedThe reason to buy this jar. Infused at manufacture rather than poured in as a syrup, which means it carries flavour without sweetening the drink for you. Soft and toffee-toned rather than burnt-sugar sharp.Roast levelMedium, per the brand's own positioningLow bitterness underneath. A sharper roast would fight a caramel note rather than carry it, which is why flavoured instants are rarely built on dark bases.Water (added by you)The bulk of the finished cupAround 1.8g of granules to a 200ml mug, at about 90 degrees. Rest the kettle a full minute; flavour compounds are the most volatile thing in the jar.Your everyday jar (optional)Half and halfHalf a spoon of this with half a spoon of a plain jar gives a caramel note rather than a caramel coffee. It is the most useful thing to know about a small flavoured jar.Pack: Caffeinated. Best before date printed on the jar.An infused granule carries flavour rather than sweetness, so this is not equivalent to a pre-sweetened latte sachet; what sugar and calories the granule itself contains are on the nutrition panel on the jar, which is the figure to work from.Sourcing & blend. Little's is an independent British coffee brand that has built its range around flavour-infused instants in small jars, which is an unusual place to compete. The large houses sell flavour either as a syrup or as a pre-sweetened latte sachet, and both of those sweeten the drink whether the drinker wanted that or not. Infusing a flavour into the granule at manufacture is more work and gives a subtler result, and it leaves the sugar decision with the person holding the mug. A small jar suits that approach, because a flavoured coffee is usually something kept alongside a main jar rather than instead of it. Caramel is also the flavour most often done badly: pushed too hard it reads as burnt sugar or as a hard boiled sweet, which is the signature of a cheap flavouring. The creamy version is softer and rounder, closer to toffee and butter, and it sits more comfortably on a medium roast with low bitterness than a sharper caramel would. For the ingredient list, the allergen statement, the certification marks and the recycling route carried by the jar in your hand, read the current pack.What is in Little's Creamy Caramel Flavour Infused Instant Coffee, 50g, and what is not:In: soluble coffee with a creamy caramel flavouring infused into the granule.Not a syrup and not a sachet: the flavour is in the granule, so it carries flavour without sweetening the drink for you.Not a coffee substitute: this is coffee, and it contains caffeine in the ordinary way.Allergen note: a creamy flavoured product can involve carriers that plain granules do not. Read the allergen statement on the jar rather than assuming plain-coffee shorthand.Water note: about 90 degrees rather than boiling, paste the granules first, and milk after they have dissolved."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Little's Creamy Caramel Flavour Infused Instant Coffee, 50g is built in three layers, and on a flavoured soluble coffee the ordinary order is turned around: the added flavour is the loudest layer and the coffee is the structure holding it up. Two of the three layers were settled at the factory, because the coffee was brewed there, flavoured and dried, so the granules are a finished article rather than a raw material. Reading them in order explains why the kettle matters more on this jar than on a plain one.The outer layer is aromatic, and here it is caramel before anything else: soft, buttery and toffee-toned rather than the sharp burnt-sugar note a cheap caramel flavouring gives. It is present the moment the lid comes off, which is the clearest sign that the flavour is in the granule rather than waiting in a bottle. Aromatic compounds are volatile by definition, and added flavour compounds are among the most volatile things in any jar. That makes them the first casualties of heat, and it is the reason this jar wants a full minute of kettle rest rather than the thirty seconds a plain coffee needs. Scald it and the caramel goes into the room; you will smell it and not taste it.The flavour spike arrives as the granules dissolve, and this is where the difference between an infusion and a syrup becomes obvious in the mouth rather than on the label. A syrup is a sugar solution: it delivers flavour, sweetness and a little extra body all at once, which is why a syrup-based caramel latte tastes thick and sweet as well as caramel. An infused granule delivers only the flavour. So what lands in the middle of this mug is unmistakably caramel and noticeably drier than people expect, sitting on a medium roast with low bitterness underneath it. That combination is deliberate. A darker, sharper roast would compete with a caramel note instead of carrying it, and the bitterness would read as burnt against a flavour that is already suggesting sugar.The base structure is the finish, and here the caramel outlasts the coffee. The roast clears fairly quickly and a soft toffee note stays behind for a few seconds longer, which is what makes this work as a drink in place of a pudding. It is also why a little milk suits it so well: dairy and caramel are a natural pairing, and milk lengthens that tail rather than cutting it off, where on a plain medium roast milk would simply dilute what was there.Getting it right in the cup. Use one rounded teaspoon, about 1.8g, for a 200ml mug, or half a spoon of this with half a spoon of your everyday jar if you want a caramel note rather than a caramel coffee. Boil the kettle and let it stand a full minute so the water lands near 90\u00b0C. Add a splash of that water to the granules and stir them to a paste before filling the mug, then add milk last: granules dissolve readily in hot water and sulk in cold milk, which is the whole explanation for the gritty bottom of a badly made instant coffee. Taste before adding sugar, because this is drier than a syrup-based drink and a lot of people find it needs none. If you do take sugar, stir it in while the liquid is hot.How water and temperature change it. Because everything else is fixed, water is very nearly the whole of your control over this cup, and on a flavoured jar the stakes are higher than usual. Water off a rolling boil costs you the caramel first and the coffee character second, which is the wrong way round when the caramel is what you paid for. Water reheated after going cold tastes flat, because the dissolved oxygen has been driven out of it. Hard tap water dulls sweetness and rounded notes specifically, which is exactly the register this jar works in, so a filter jug does more good here than on a plain dark coffee. Dose is the other half: a scant teaspoon gives a watery coffee with a faint caramel ghost rather than a milder version of the same drink, because there is no extraction happening in the mug to compensate. And storage matters more on this jar than on any plain one, because what you are protecting is aroma in a small container that will be opened many times; lid on tight, dry spoon every time, cupboard rather than windowsill. None of this is a fault in the coffee. It is a flavoured concentrate responding to the mug you build around it, and once the kettle, the spoon and the milk order are right the result repeats itself every time."
            },
            {
                "title": "Recipe Ideas",
                "content": "Little's Creamy Caramel Flavour Infused Instant Coffee, 50g is a flavoured concentrate in a small jar, so these builds are about protecting the aroma, controlling your own sugar, and the half-and-half trick that makes a small jar last. Six serves, from the straight caramel mug to a buttercream that uses the granules dissolved and cooled.\nWays to use it, born here first\n\n \n The Straight Caramel Mug\n \n The cup that shows what an infused granule does differently from a syrup.\n \n 3 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 rounded teaspoon Creamy Caramel\n 200ml water rested a full minute\n A dry spoon\n \n \n \n Method\n \n Rest the boiled kettle a full minute so it lands near 90 degrees.\n Paste the granules with a splash of the hot water.\n Fill the mug, and taste it before reaching for sugar.\n \n \n \n What you'll end up with: A clean caramel coffee that is drier than a syrup drink, with the toffee note outlasting the roast at the finish.\n\n \n Half And Half\n \n The most useful thing to know about a small flavoured jar, and it is not on the label.\n \n 3 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n Half a teaspoon Creamy Caramel\n Half a teaspoon of your everyday jar\n 200ml water at about 90 degrees\n \n \n \n Method\n \n Put half a spoon of each into the mug together.\n Paste both with a splash of hot water and stir smooth.\n Fill and drink as usual.\n \n \n \n What you'll end up with: A normal coffee with a caramel note behind it rather than a caramel coffee, and a jar that lasts twice as long.\n\n \n Caramel Latte With Real Milk\n \n Dairy and caramel are a natural pairing, and milk lengthens the finish rather than cutting it.\n \n 4 min\n 1 large mug\n Easy\n \n \n \n You'll need\n \n 2 teaspoons Creamy Caramel\n 100ml water at about 90 degrees\n 180ml hot milk\n \n \n \n Method\n \n Paste two teaspoons with a splash of hot water.\n Fill with only 100ml so the brew stays concentrated.\n Top with hot milk and stir once.\n \n \n \n What you'll end up with: A caramel latte you control the sugar in, which is the one thing a coffee shop version never lets you do.\n\n \n Iced Caramel Latte\n \n The best cold use of the jar, and the one place the drier style really pays.\n \n 10 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 2 teaspoons Creamy Caramel\n 60ml hot water\n A tall glass packed with ice\n 150ml cold milk\n \n \n \n Method\n \n Dissolve two teaspoons in 60ml of hot water completely.\n Cool for five minutes, or longer in the fridge.\n Pour over a packed glass of ice and top with cold milk.\n \n \n \n What you'll end up with: A cold caramel coffee that is refreshing rather than cloying, because the sweetness was never poured in.\n\n \n Caramel Affogato\n \n Of the three flavours in the range this is the one the dish was waiting for.\n \n 4 min\n 2 servings\n Easy\n \n \n \n You'll need\n \n 2 teaspoons Creamy Caramel\n 60ml water at about 90 degrees\n 2 scoops vanilla ice cream\n \n \n \n Method\n \n Paste the granules and make a short, strong 60ml brew.\n Keep it hot while you scoop the ice cream.\n Pour it over at the table and eat it straight away.\n \n \n \n What you'll end up with: Hot caramel coffee melting into cold vanilla, with no syrup bottle involved anywhere.\n\n \n Caramel Coffee Buttercream\n \n Dissolve and cool it first, or you get bitter dark flecks instead of an even flavour.\n \n 8 min\n 1 cake\n Easy\n \n \n \n You'll need\n \n 2 teaspoons Creamy Caramel\n 1 tablespoon hot water\n 200g icing sugar\n 100g soft butter\n \n \n \n Method\n \n Dissolve the granules in the hot water and cool completely.\n Beat the butter and icing sugar until pale.\n Add the cooled coffee a little at a time and beat again.\n \n \n \n What you'll end up with: A smooth caramel coffee buttercream with no gritty specks and the flavour still in it, because nothing was boiled."
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