Lyons Salted Caramel Iced Latte, 12 Sachets 180g

Lyons Salted Caramel Iced Latte brings the heritage of the famous London Corner Houses into everyday life. These historic venues were known for their friendly atmosphere and accessible dining. These lyons iced latte salted caramel sachets take that same approachable quality and put it into a simple instant format you can enjoy at home. To experience the full British lifestyle feel this indulgent latte pairs nicely with a buttery Scottish shortbread or a ginger nut biscuit. Whether you are relaxing at home or need a quick refreshment on the go this blend gives you a consistent and creamy coffee experience that continues the Lyons tradition of quality.

The Story Behind the Lyons

Lyons Tea has roots back to J. Lyons and Co., the legendary London catering empire founded in 1887, which at its peak operated 200 Corner House tea rooms across the capital. The brand is now owned by Bewley's of Dublin and continues to blend a strong, malty black tea aimed at the traditional Irish and Northern Irish market.

Loyd's Commitment To The Planet

Lyons ensures that your daily coffee ritual supports a more sustainable future for the planet.

• Sourced With Care: We prioritise ingredients that meet high ethical standards including the use of RSPO certified palm oil to protect biodiversity.
• FSC Packaging: Our cartons are made from materials sourced from responsibly managed forests to reduce our environmental footprint.
• Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.

How Do I Make Lyons Iced Latte Salted Caramel?

To get the best results from your lyons salted caramel coffee sachets and learn how to make lyons iced latte salted caramel at home correct preparation is important. Using filtered water is highly recommended in hard water areas like London to ensure the salty snap remains crisp.

The Classic Iced Method:

• Measure: Empty one 15g sachet into a tall glass.
• Paste: Add a small splash of cold water and stir into a smooth paste to ensure zero clumping and fully hydrate milk proteins.
• Pour: Top up to 150ml with fresh oxygenated water and stir vigorously.
• The Chill: Add 3 to 4 large ice cubes to lock in the temperature and preserve volatile aromatics.
• Barista Tip: For professional grade extraction pour your cold water into a bottle and shake vigorously for 10 seconds before mixing to force air into the water.

The Creamy Method:

• Why Try It: This method creates a thick aerated foam head that rivals any cafe for an ultra luxurious finish.
• The Liquid: Replace half of the water with cold whole milk or a creamy oat alternative.
• The Whisk: Use a hand held micro whisk to combine the sachet paste with the milk until a dense foam forms.
• The Serve: Pour over large ice cubes and dust with a pinch of sea salt to enhance the caramel notes.