# Nescafe Kitkat White Latte Coffee, 7 Sachets 140g ## Commerce action policy **Price:** £3.20 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/nescafe-kitkat-white-latte-coffee-7-sachets-140g/` _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/nescafe-kitkat-white-latte-coffee-7-sachets-140g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Nescafé **Price:** £3.20 GBP **Servings:** 7 cups **Price per cup:** 45.71p **Caffeine:** Caffeinated **Brew temperature:** 92-96C **Brew time:** 4 min **GTIN:** 8445292640145 **Stock:** instock ## Summary Nescafé KitKat White Latte is a white-chocolate-flavoured milk coffee in a sachet, picked into the Teas.co.uk curator selection because of the toasted wafer note running under the cream, which is what stops a white-chocolate drink collapsing into plain sweetness.Ingredients and dietary suitability: Per the published ingredient list for this product 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.Seven single-serve sachets, 140g across the box, one mug each, milk powder included so the box needs no fridge and travels in a bag. This is the sweet end of the aisle and it is sold that way. Being a milk drink, it is not dairy-free. 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 Nescafé KitKat White Latte is a white-chocolate-flavoured milk coffee in a sachet, and white chocolate is the hardest confectionery flavour to put in a drink. Milk chocolate and dark chocolate both bring cocoa solids, and cocoa solids are dry and faintly bitter, which is what stops a sweet drink collapsing into flatness. White chocolate has none of that. It is sugar and dairy fat, and a drink built on it has nothing to push back against the sweetness. What this sachet does about that is lean on the wafer side of the KitKat idea rather than the chocolate side. There is a toasted, biscuity note running under the cream that gives the mug an edge to finish on, and it is the difference between a drink that works and a drink that is just sugar. Seven sachets in the box, one mug each, milk in the powder so nothing needs to come out of the fridge, and a kettle is the only equipment. The Taste Profile White chocolate: ●●●●○ (4/5) Creamy, vanilla-leaning and soft-edged, exactly as the name promises. Wafer note: ●●●○○ (3/5) The toasted, biscuity undertow that gives the finish something to hold onto. Coffee: ●●○○○ (2/5) A background player. This is a milk drink with coffee in it, not a coffee with milk. Teas.co.uk Curator Rating 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Licence Confectionery brands have been lent to instant drinks for years because the name does the work the drink would otherwise have to do on its own: you know roughly what a KitKat white tastes like before you open the box, so the sachet only has to get close. That is a real advantage and also the trap, because a licensed drink is judged against a bar most people can picture exactly. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Count: seven single-serve sachets, one mug each, and a stated pack weight of 140g across the box, so about 20g a sachet. Milk included: the milk component is in the sachet as a powder, which is why the box needs no fridge and travels. That also means it is not suitable for a dairy-free diet. Sweet by design: this is the sweet end of the milk-sachet aisle and it is sold as such. If you want to set the sweetness yourself, an unsweetened cappuccino sachet is the product for that job and this is not. Water only: no milk to add, no frother needed, no machine. A kettle and a mug is the whole kit. Flavour, not confectionery: the drink is built to taste of white chocolate and wafer. What the flavouring actually is, and whether the box carries any allergen advice, is printed on the current UK pack and should be read there. How Does Nescafé KitKat White Latte Compare to: Starbucks White Mocha, 5 Sachets 120g: the closest thing on our shelf, and the more coffee-forward of the two. The Starbucks reads as a white mocha with a coffee backbone; this one reads as a confectionery bar with coffee in it. Costa Millionaires Mocha, 6 Sachets 138g: caramel and chocolate rather than white chocolate and wafer. Darker, with a bitter cocoa edge this drink deliberately does not have. Kenco Unsweetened Cappuccino, 8 Sachets: the opposite product, listed on purpose. Nothing added, so you decide the sweetness. Buy that one for every day and this one for the nights you want something closer to a chocolate bar. Ideal Serving Conditions Sweet milk sachets are usually made badly, and on this one the penalty is larger than most because there is no bitterness in the recipe to cover a mistake. Two habits do nearly all the damage: water at a rolling boil, which gives milk powder a cooked, tinny edge that lands in exactly the same place as the sweetness, and stirring the mug after the pour, which flattens the foam the pour has just built. The Proper Mug Measure: one sachet to 180 to 200ml. Stretch it further and the cream note thins out first, leaving the sugar on its own. Water: let the kettle stand for a minute after it clicks, so you are pouring at around 90 degrees Celsius. Pour: powder into a dry mug first, then the water from a height and fairly fast. The drop is what makes the foam. Do not stir: or stir once, briefly, from the bottom. Every extra stir is foam you have knocked flat. Giving It Something To Push Against Salt: the smallest pinch, in the dry powder. It does not make the drink salty, it makes the sweetness read as flavour rather than as sugar, and it is the single best change you can make to this mug. Cocoa: a scrape of unsweetened cocoa over the foam supplies the dry, bitter edge white chocolate lacks by definition. Iced: cold suppresses sweetness, so the iced version of a very sweet sachet is often the more drinkable one. Mix on half the water first, then pour over ice. Pair dry: plain oatcakes, shortbread or toast rather than another sweet thing. A biscuit that is already sweet turns the whole break into sugar. Getting It Right in the Cup Water temperature: around 90 degrees Celsius, not straight off the boil. Measure: one sachet per 180 to 200ml mug, and use a mug rather than a large cup. Method: powder in the dry mug, water poured from a height, minimal stirring. Storage: keep the sachets dry and sealed in their box. A split sachet in a damp cupboard sets solid. Travelling: the format's real advantage. No jar, no milk, no fridge, and seven mugs that fit flat in a bag. Best with: a cold evening, a dry biscuit, or as the thing that goes in a child-free flask on a walk. Safety And Purity Dairy note: this is a milk drink. The milk component is in the sachet, so the box is not suitable for a dairy-free or vegan diet, and it is not a drink to hand to someone with a milk allergy. The exact declaration is on the current UK pack. Ingredients and dietary suitability: Per the published ingredient list for this product it contains milk. Check the current UK pack before purchase; formulations and allergen advice can change. Sweetness note: we describe this drink as very sweet because that is how it tastes and how it is sold, not because we have read a nutrition panel. The panel on the box is the only source. Caffeine note: a caffeinated coffee drink. Child safety: a confectionery name on a caffeinated drink is an obvious hazard in a house with children. This is not a children's drink. Keep out of reach. ## Product Questions How many mugs are in the box?Seven, one sachet each, from a stated pack weight of 140g. That works out at roughly 20g a sachet, which is the normal size for a milk-drink sachet built for a standard mug. Does it taste like a white KitKat?It is built to. Creamy, vanilla-leaning white chocolate with a toasted biscuity note underneath standing in for the wafer. It is a flavoured milk coffee rather than a melted bar, and the wafer note is the part that makes the comparison land. How sweet is it, honestly?Very. White chocolate has no cocoa solids to supply a dry, bitter edge, so there is nothing in the recipe pushing back against the sugar. Can I make it less sweet?Not by removing anything, but you can give it something to push against. The smallest pinch of salt in the dry powder makes the sweetness read as flavour rather than sugar, and a scrape of unsweetened cocoa over the foam supplies the dry edge white chocolate lacks by definition. Do I need to add milk?No. The milk component is in the sachet as a powder, which is why the box needs no fridge. Add hot water only. Making it on hot milk gives a much richer mug, but on a drink this sweet that is usually a step too far. What water temperature should I use?Around 90 degrees Celsius, so let the kettle stand for a minute after it clicks. Boiling water gives milk powder a cooked, tinny edge, and on a drink with no bitterness in the recipe there is nothing to hide that edge behind. Why has my mug no foam?Two usual causes. Pouring gently, when the foam is actually created by the drop of the water hitting the powder, so pour from a height and fairly fast. And stirring: every stir after the pour knocks the foam flat. Stir once from the bottom, or not at all. Is it better iced?Often, yes. Cold suppresses the perception of sweetness, so a very sweet sachet reads more balanced over ice than it does hot. Mix it on half the usual water until completely smooth, then pour over ice and top with cold milk. What should I eat with it?Something dry. Plain oatcakes, shortbread or toast. A sweet biscuit alongside a drink this sweet turns the whole break into sugar, and the mug stops tasting of anything in particular halfway down. Is this an everyday coffee?No, and we would not sell it as one. It is a treat mug, good once and cloying twice. If you want a milky sachet you can drink repeatedly through a week, buy an unsweetened cappuccino and keep this box for cold evenings. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this product it contains milk. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Sugar, Skimmed Milk Powder (18.1%), Glucose Syrup, Inulin, Coconut Oil, Instant Coffee (2.9%), Flavourings, Lactose (Milk), Acidity Regulators (Sodium Bicarbonate, Citric Acid), Thickener (Xanthan Gum), Salt.Typical values per 100ml, as publishedPer 100mlEnergy37 kcalFat0.9gof which saturates0.7gCarbohydrate6.1gof which sugars4.7gFibre1.0gProtein0.6gSalt0.12gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsMilk component (powder)the dominant part of the sachetBody, softness and the foam. Also the reason the box needs no fridge, and the reason it is not dairy-free.White chocolate flavour and sweeteningPrinted on the current packThe headline. Creamy and vanilla-leaning, with no cocoa solids to supply a dry edge.Toasted wafer notePrinted on the current packThe undertow that makes the KitKat comparison land, and the only thing in the cup working against the sweetness.Instant coffeePrinted on the current packA background player rather than the lead. Present enough to keep the drink savoury underneath.Format7 sachets, 140g across the boxOne mug each, sealed until used, flat enough to travel. No jar, no measuring and no fridge.Pack: Nescafé KitKat White Latte Coffee, 7 Sachets 140g; seven mugs, one sachet each, made with hot water only. The ingredient list, nutrition panel, allergen advice and best-before date are printed on the current UK box and should be read there.Characterising components shown. Where this page calls the drink very sweet, that is a description of how it tastes and how it is sold, not a reading of a panel.Sourcing & blend. Nescafé KitKat White Latte Coffee, 7 Sachets 140g is made by Nescafé under a confectionery licence, which is a long-established way of building an instant drink: the bar on the front tells you what to expect before you open the box, so the sachet only has to get close. That is also the trap, because a licensed drink gets judged against something the customer can picture exactly. The genuinely difficult part here is the white chocolate. Milk and dark chocolate bring cocoa solids, which are dry and faintly bitter and stop a sweet drink going flat; white chocolate brings none, so the wafer note has to do that work instead.What's in Nescafé KitKat White Latte Coffee, 7 Sachets 140g, and what isn't: In: a milk component in powder form, instant coffee and a sweetened white-chocolate and wafer flavouring, in a single-serve sachet made up with hot water. No added sugar needed at your end: the sweetening is already in the sachet. That is also why the mug cannot be made less sweet once it is poured, only given something dry to push against. Not 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. Packaging: follow the current UK pack and your local-authority guidance; the outer carton and the sachet film usually take different disposal routes. ## Flavour Science The flavour of Nescafé KitKat White Latte Coffee, 7 Sachets 140g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow.The outer layer is aromatic and it does most of the selling. Vanilla and milk-fat notes are light and volatile, so they leave the mug in the first half minute and reach the nose before anything touches the tongue. A white-chocolate drink is unusually front-loaded this way: almost everything that makes it recognisable as white chocolate rather than as plain sweet milk is in that first lift. Pour into a dry mug rather than a wet one and you keep the layer intact, because a wet mug makes the powder clump and traps the aromatic compounds inside the lumps instead of releasing them.The flavour spike arrives on the mid palate and this is where white chocolate is a genuinely hard brief. Milk and dark chocolate both carry cocoa solids, which are dry and faintly bitter and occupy a different part of the palate from sugar; that contrast is what stops a chocolate drink reading as syrup. White chocolate has cocoa butter but no solids, so there is nothing in the recipe holding the sweetness in check. What this sachet uses instead is a toasted, biscuity wafer note, and it works because toasted notes are slightly savoury and land alongside the sugar rather than underneath it. The coffee sits further back again, doing the same job in a quieter way.The base structure is the finish, and it is the shortest of the three. Sugar and milk fat both coat the palate, so the drink clears slowly and leaves a creamy film behind rather than resetting. That is why one mug is pleasant and a second in the same afternoon is not: the finish never quite lets go before the next sip arrives. The wafer note is the only thing shortening it, which is why anything dry alongside the mug improves the whole experience out of proportion to the effort.Getting it right in the cup. Use one sachet to 180 to 200ml and water at around 90 degrees Celsius, which means letting the kettle stand for a minute after it clicks. Boiling water is the commonest mistake with any milk-powder drink, and it is worse here than elsewhere: it gives the milk solids a cooked, faintly tinny edge, and this recipe has no bitterness anywhere in it to hide that edge behind. Put the powder into a dry mug, pour from a height and fairly fast so the drop builds the foam, then leave it alone; every stir after the pour is foam knocked flat. Two small additions earn their place. A pinch of salt in the dry powder makes the sweetness read as flavour rather than as sugar, and a scrape of unsweetened cocoa over the foam supplies the dry, bitter counterweight the recipe cannot contain by definition. Stored sealed and dry the sachets hold well; damp rather than air is the enemy, and a split sachet in a steamy kitchen sets solid and never dissolves cleanly again.How water and temperature change it. The same sachet gives a measurably different drink depending on how you treat the water, and a very sweet milk drink responds more dramatically than a black coffee does. Hotter water dissolves faster but cooks the milk solids and pushes the cup towards that tinny note; cooler water keeps the vanilla clean but leaves undissolved powder in the bottom, so around 90 degrees is the working compromise rather than a rule of thumb. Volume matters more than temperature: at 180ml the cream note is round and the wafer note is audible, at 300ml the cream has thinned away and what is left is sweetened water. Temperature also changes how sweet the drink tastes, not just how hot it is, because cold suppresses sugar perception; that is why the iced version reads as balanced when the hot version reads as rich, and why an iced build is the honest recommendation for anyone who finds the mug too much. Hard tap water flattens the vanilla and shortens the finish further still, so in a hard-water area the pinch of salt and the cocoa dusting both earn their place twice over. None of this is a fault in the sachet, it is a sweet milk drink responding honestly to the mug you build around it. ## Recipe Ideas Nescafé KitKat White Latte Coffee, 7 Sachets 140g arrives already sweetened, so the useful builds all work in the same direction: give the sugar something to push against. Five below cover the proper mug, the salted version, a cocoa-dusted one, the iced build and a white mocha pudding. Serving ideas, born here first The Proper Mug How to make The Proper Mug with Nescafé KitKat White Latte. 2 min 1 mug Easy You'll need 1 sachet Nescafé KitKat White Latte 180ml water at 90 degrees Celsius Method Boil the kettle and let it stand for a minute, so you are not pouring at a rolling boil. Empty the sachet into a dry mug. A wet mug makes the powder clump before the water arrives. Pour from a height and fairly fast; the drop is what builds the foam. Leave it alone. One short stir from the bottom at most. What you'll end up with: A thick, creamy, very sweet mug with a toasted note underneath. This is the reference cup; judge the rest against it. The Salted Version, and the One to Try First How to make The Salted Version with Nescafé KitKat White Latte. 2 min 1 mug Easy You'll need 1 sachet Nescafé KitKat White Latte The smallest pinch of fine salt 180ml water at 90 degrees Celsius Method Tip the sachet into a dry mug and add a pinch of salt so small you would struggle to see it on a spoon. Stir the dry powders together with the back of a teaspoon. Pour the water from a height and do not stir afterwards. What you'll end up with: The same drink with the sweetness reading as flavour instead of as sugar. It does not taste salty. This is the single best change you can make to this mug. Cocoa-Dusted White Latte How to make Cocoa-Dusted White Latte with Nescafé KitKat White Latte. 3 min 1 mug Easy You'll need 1 sachet Nescafé KitKat White Latte A scrape of unsweetened cocoa An oatcake or two to serve Method Make the mug as above and let the foam settle for thirty seconds. Dust unsweetened cocoa over the foam through a small sieve. Serve with something dry rather than something sweet. What you'll end up with: The bitter edge white chocolate cannot have on its own, borrowed from a jar you already own. It turns a sweet drink into a balanced one. Iced White Latte How to make Iced White Latte with Nescafé KitKat White Latte. 5 min 1 glass Easy You'll need 1 sachet Nescafé KitKat White Latte 80ml hot water 120ml cold milk A tall glass of ice Method Mix the sachet with only 80ml of hot water and stir until completely smooth. Lumps will not dissolve once it is cold. Pour the concentrate over a tall glass of ice. Top with cold milk and stir once. What you'll end up with: The more balanced of the two builds, because cold suppresses sweetness. If you find the hot mug too much, this is the version to make instead. White Mocha Pots How to make White Mocha Pots with Nescafé KitKat White Latte. 12 min + chill 4 pots Easy You'll need 2 sachets Nescafé KitKat White Latte 100ml hot water 300ml double cream Unsweetened cocoa to dust A pinch of salt Method Mix both sachets with 100ml of hot water and a pinch of salt, and leave the liquid to go completely cold. Whip 300ml of double cream to soft peaks. Fold the cold liquid in a spoonful at a time so the cream does not split. Chill for two hours in small pots and dust heavily with cocoa before serving. What you'll end up with: A pudding that uses the sweetness rather than fighting it. The cocoa dusting and the salt are both doing real work here, not decoration. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._