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    "id": 1073785,
    "title": "Starbucks Caramel Latte Instant Coffee Sachets, 5 Sachets 115g",
    "slug": "starbucks-caramel-latte-instant-coffee-sachets-5-sachets-115g",
    "type": "product",
    "url": "https://teas.co.uk/product/starbucks-caramel-latte-instant-coffee-sachets-5-sachets-115g/",
    "modified": "2026-09-25T23:29:15+01:00",
    "excerpt": "Starbucks Caramel Latte is the coffee shop's caramel drink in a sachet you make with a kettle, picked into the Teas.co.uk curator selection as the one flavoured sachet that gives you a properly thick mug rather than a long thin one.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.Five sachets of 23g, 115g in the carton, one mug each, milk powder included so no fridge is needed. At 23g the dose is bigger than the 16g to 18g common elsewhere, so give it 200 to 220ml rather than 180ml; this is the rare sachet that gets made too strong rather than too weak. Note that some listings show 23g as though it were the pack weight, when it is the weight of one sachet. 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 orders placed before 2pm Monday to Friday.",
    "content_text": "Starbucks Caramel Latte is the coffee shop's caramel drink packed down into a sachet you make with a kettle. Five sachets of 23g, 115g in the carton, one mug each. What you are paying the extra for is weight in the mug. Starbucks sachets are larger than most supermarket equivalents, 23g against the 16g to 18g that is common elsewhere, and that shows up as a thicker, more substantial drink rather than as a longer one. Whether that is worth it depends on whether you want a satisfying single mug or several cheaper ones. The Taste Profile\n\nCaramel: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The lead, and unmistakably the coffee shop version: burnt-sugar rather than toffee, with a slight edge to it that keeps it from being merely sweet.\nCoffee: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) More present than in most flavoured sachets, which is the main thing the larger dose buys you.\nMilkiness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Thick and coating rather than thin. This is a drink that fills a mug properly.\nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) High and set at the factory, though the caramel's burnt edge stops it from being flat sugar.\n\nTeas.co.uk Curator Rating\n4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Starbucks at Home Starbucks built a global business on flavoured milk coffees, and the at-home range exists to sell the same drinks to the same people on the days they do not walk past a shop. That is a more honest description of the category than most of its marketing, and it explains the product design: the sachets are built to taste recognisably like the counter drinks rather than to taste like instant coffee. The caramel is the clearest example. It is not the soft toffee note most supermarket sachets use; it has a burnt-sugar edge that reads as caramel rather than as sweetness, and that edge is what people are recognising when they say it tastes like the shop version. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nCount: five single-serve sachets of 23g, 115g in the carton, one mug each.\n\nBigger sachets: 23g against the 16g to 18g common elsewhere. The drink is thicker rather than longer, and that is the main thing the higher price buys.\nMilk included: the milk component is in the sachet in powder form, which is why the carton needs no fridge and travels flat. That also means it is not suitable for a dairy-free diet.\nWhat it is not: not a decaf, not unsweetened, and not a barista drink. It is a sweet caramel milk coffee with a bigger dose than most.\n How Does Starbucks Caramel Latte Instant Coffee Sachets, 5 Sachets 115g Compare to: \nStarbucks Vanilla Latte, 5 Sachets 107.5g: the same format and the same sized box in the softer, rounder flavour. Vanilla is the easier one to drink daily; caramel has more edge and is the better one when you want the drink to be an event.\nStarbucks Cinnamon Dolce Latte, 5 Sachets 117.5g: the spiced alternative from the same range, and the most seasonal of the three. Cinnamon gives a drier finish than caramel does, which some people much prefer.\n\n Ideal Serving Conditions A larger sachet needs more water than people give it, and gets made too strong far more often than too weak. That is the opposite of the usual sachet problem and worth knowing before the first mug, because an under-watered caramel latte is cloying in a way a properly built one is not. The Proper Mug \nMeasure: one sachet to 200 to 220ml, not 180ml. At 23g this sachet carries a bigger dose than most and needs the room.\nWater: let the kettle stand a minute; around 90 degrees Celsius keeps the milk from tasting cooked.\nPour: powder into a dry mug, water in from a height, one brief stir. The drop raises what head there is.\nLet it settle: a minute or two before drinking. Very hot, the caramel reads as generic sweetness; slightly cooler, the burnt-sugar edge comes through.\n Balancing It \nAdd coffee: half a teaspoon of plain instant in the dry powder. Bitterness is what balances this much sugar, and the larger sachet carries it well.\nAdd salt: the smallest pinch makes it a salted caramel latte and shortens the finish noticeably.\nIced: dissolve in 60ml of hot water first, then build over ice with cold milk. Cold blunts sweetness, and this drink benefits.\n Getting It Right in the Cup \nWater temperature: around 90 degrees Celsius, not straight off the boil.\nMeasure: 200 to 220ml per sachet, more than a standard latte sachet wants.\nMethod: dry mug, pour from a height, one brief stir, then a short wait.\nStorage: sealed and dry in the carton. Sugar-heavy powders cake once they take up moisture.\nTravelling: five mugs flat in a bag, no jar and no milk needed.\nBest with: a cold afternoon, a plain biscuit rather than a sweet one, or on its own as the treat it is.\n Safety And Purity Dairy note: this is a milk drink. The milk component is in the sachet, so the carton 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 barcode it contains milk. Check the current UK pack before purchase; formulations and allergen advice can change. Caffeine note: this is a caffeinated coffee drink, and the dose is larger than a typical sachet. Child safety: it tastes like a pudding and contains coffee, which is worth remembering in a house with children. Keep out of reach.",
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        "regular_price": 3.75,
        "servings": 5,
        "serving_unit": "cup",
        "price_per_cup": 0.6,
        "price_per_cup_gbp": 0.6,
        "price_per_cup_pence": 60,
        "caffeine": "Caffeinated",
        "brew_temp": "92-96C",
        "brew_time": "4 min",
        "gtin": "8445290041302",
        "tea_family": "coffee",
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        "stock_status": "instock",
        "brand": [
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            "Coffee Sachets & Mixes",
            "Instant Coffee",
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            {
                "title": "Product Questions",
                "content": "Is the pack 23g or 115g?115g, made up of five sachets of 23g each. The 23g figure that appears in some listings is the weight of a single sachet dropped into the pack-weight field. It is worth checking which number a comparison site is quoting before you judge a price. How much water should I use?200 to 220ml, which is more than a standard latte sachet wants. At 23g this is a bigger dose than the 16g to 18g common elsewhere, and this is the rare sachet that gets made too strong rather than too weak. Under-watered, a caramel latte turns cloying. Does it taste like the coffee shop version?Recognisably, which is what the at-home range is designed for. The caramel is burnt-sugar rather than soft toffee, and that edge is the thing people are identifying when they say it tastes like the counter drink. It is not a barista latte and does not have the texture of one. Do I need to add milk?No. The milk component is already in the sachet in powder form, so hot water alone finishes the drink and the carton needs no fridge. It also means the box is not suitable for a dairy-free diet. What water temperature?Around 90 degrees Celsius: let the kettle stand for a minute. Then let the finished mug settle for a minute or two before drinking. Scalding hot, the caramel reads as generic sweetness; slightly cooler, the burnt-sugar edge comes through properly. Can I get more coffee into it?Yes, and the larger sachet carries it better than a small one would. Stir half a teaspoon of plain instant coffee into the dry powder. Bitterness is the only thing that genuinely balances this much sugar; extra water just makes it longer. Would salt help?The smallest pinch in the dry mug turns it into a salted caramel latte and noticeably shortens the finish, which makes the drink easier to get to the bottom of. Add it to the powder rather than the finished mug so it disperses. One pinch is plenty; two is one too many. Does it work iced?Well, and it is worth trying. Dissolve the sachet in about 60ml of hot water until completely smooth, then build over ice with cold milk. Cold blunts sugar perception, so the caramel stops shouting and the coffee gets a look in. Dry powder into cold milk will streak. How much caffeine is in a mug?The dose is larger than a typical sachet, but it is still a modest amount of coffee in a milky mug, so we place it at the low end of the scale. That is our own editorial judgement, not a measurement. How should I store the carton?Cool, dry and sealed in its own box. Sugar-heavy powders cake hard once they take up moisture, and a split sachet in a humid cupboard is usually a write-off. Use the best-before date printed on the current pack rather than any figure quoted online."
            },
            {
                "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: Skimmed Milk Powder 39%, Sugar, Glucose Syrup, Coffee 5.8% (Instant Coffee 5.7%, Roast and Ground Coffee), Coconut Oil, Lactose (Milk), Natural Flavouring, Acidity Regulators (Sodium Bicarbonate, Citric Acid).Typical values per 100g, as publishedPer 100gEnergy46 kcalFat0.5gof which saturates0.5gCarbohydrate8.5gof which sugars7.5gFibre0.2gProtein1.8gSalt0.1gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsCaramel flavourPrinted on the current packThe lead note, and burnt-sugar rather than soft toffee. That edge is what makes it read as caramel instead of as plain sweetness.Milk component (powder)See current packThe thickness and coating. At 23g there is more of it than in a typical sachet, which is why the mug feels substantial rather than long.Instant coffeeSee current packMore present here than in most flavoured sachets, which is the main thing the larger dose buys you.SugarPart of the recipeHigh sweetness, set at the factory. A pinch of salt or half a teaspoon of plain instant balances it better than extra water does.Format5 sachets of 23gOne mug each, 115g in the carton, sealed until used and flat enough to travel.Pack: Starbucks Caramel Latte Instant Coffee, 5 sachets of 23g, 115g in the carton, each made up with hot water only. Read the ingredient list, allergen advice and best-before date off the current UK carton.Characterising components shown; proportions are printed on the pack and are not quoted here.Sourcing & blend. Starbucks Caramel Latte Instant Coffee is part of the Starbucks at-home range, which exists to sell the counter drinks to the same customers on the days they do not walk past a shop. That is a plainer description of the category than most of its marketing, and it explains the design: these sachets are built to taste recognisably like the shop drinks rather than like instant coffee, and they carry a larger dose than most supermarket equivalents to get the weight in the mug that the counter version has. The caramel is the clearest example of the approach, with a burnt-sugar edge rather than the soft toffee note used elsewhere in the aisle.What's in Starbucks Caramel Latte Instant Coffee Sachets, 5 Sachets 115g, and what isn't:\nIn: instant coffee, a milk component in powder form, caramel flavouring and sugar, in a single-serve sachet made up with hot water.\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 unsweetened: the sugar is in the recipe. More water makes it longer; nothing removes it.\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 Starbucks Caramel Latte Instant Coffee Sachets, 5 Sachets 115g is built in three layers, and reading them in order explains exactly why the mug tastes the way it does from the first lift of steam to the last swallow.The outer layer is aromatic and it is caramel, but not the soft toffee aroma most supermarket sachets use. Caramelisation produces a family of compounds that includes bitter and faintly smoky notes alongside the sweet ones, and it is those darker notes that make a caramel read as caramel rather than as sugar. They are heavy and persistent, so the mug smells the same from the pour to the last mouthful rather than fading the way a mint or citrus drink does. Milk powder sits under them with a soft warmth, and the coffee aroma is present but behind, because sweet aromatics dominate the headspace of a hot drink far more than roasted ones do.The flavour spike arrives mid palate and this is where the larger sachet shows. At 23g there is more milk solid and more coffee in the mug than a 16g or 18g sachet provides, so the drink coats rather than merely flavours, and the roast note is audible instead of buried. Sugar and roast bitterness occupy the same part of the palate, so in most flavoured sachets the sweetness simply wins; here there is enough coffee for both to register. That is the real difference between this and a cheaper caramel sachet, and it is a difference in dose rather than in cleverness.The base structure is the finish, and it is long. Caramel clears slowly and the milk fraction lingers, so the mug stays with you. Drunk scalding hot the whole thing reads as generic sweetness because heat flattens the finer notes; left for a minute or two it separates into caramel, milk and coffee. A pinch of salt shortens the finish considerably by giving the palate something to reset against, which is why salted caramel became the dominant version of this flavour everywhere else.Getting it right in the cup. Use one sachet to 200 to 220ml of water at around 90 degrees Celsius, which is more water than a standard latte sachet wants. This is the rare sachet that is made too strong more often than too weak, and an under-watered caramel latte is cloying in a way a properly built one is not. Powder into a dry mug, water poured in from a height, one brief stir, then a short wait before drinking. Keep the sachets sealed and dry, because sugar-heavy powders take up moisture faster than plain milk powders and cake hard once they do.How water and temperature change it. The same sachet gives a measurably different mug depending on how you treat the water. A smaller volume makes it thicker and pushes the sweetness to the front where it stays; a larger volume lets the coffee and the burnt-sugar edge register but thins the body, and past about 250ml the drink loses the weight that is the whole reason to buy this one. Hotter water pulls a little more bitterness from the instant, which here is welcome, though it also flattens the finer caramel notes until the mug cools. Made cold, dissolved in a splash of hot water first and then built over ice with cold milk, the drink improves for many people, because cold blunts sugar perception and the coffee gets a look in. Hard tap water mutes the caramel slightly and makes the milk more obvious; soft water lets the flavour ring clearer. None of this is a fault in the sachet; it is the same powder responding to the mug you build around it, and once you know which way you like it the result is repeatable every time."
            },
            {
                "title": "Recipe Ideas",
                "content": "Starbucks Caramel Latte Instant Coffee Sachets, 5 Sachets 115g is a finished drink out of the sachet, and the builds below are mostly about giving the larger dose the room it needs and balancing the sugar. Five in total: the proper mug, the salted version, a coffee-forward one, an iced glass and an affogato.\nServing ideas, born here first\n\n \n The Proper Mug\n \n How to make The Proper Mug with Starbucks Caramel Latte.\n \n 3 min\n 1 large mug\n Easy\n \n \n \n You'll need\n \n 1 sachet Starbucks Caramel Latte\n 210ml water at about 90 degrees Celsius\n \n \n \n Method\n \n Boil the kettle and let it stand for a minute.\n Empty the sachet into a dry mug and pour 210ml in from a height. Give it the extra water; at 23g this sachet needs the room.\n Stir once from the bottom.\n Wait a minute or two. Scalding hot, the caramel reads as plain sweetness.\n \n \n \n What you'll end up with: A thick caramel latte with the burnt-sugar edge showing and the coffee still audible. If it is cloying, you under-watered it.\n\n \n Salted Caramel Version\n \n How to make Salted Caramel Version with Starbucks Caramel Latte.\n \n 3 min\n 1 large mug\n Easy\n \n \n \n You'll need\n \n 1 sachet Starbucks Caramel Latte\n The smallest pinch of fine salt\n 210ml water at about 90 degrees Celsius\n \n \n \n Method\n \n Put the salt in the dry mug with the powder so it disperses evenly.\n Pour and stir once.\n Taste before adding more. A second pinch is usually one too many.\n \n \n \n What you'll end up with: A much shorter finish and a mug that is easier to get to the bottom of. This is why salted caramel took over the flavour everywhere else.\n\n \n The Coffee-Forward Mug\n \n How to make The Coffee-Forward Mug with Starbucks Caramel Latte.\n \n 3 min\n 1 large mug\n Easy\n \n \n \n You'll need\n \n 1 sachet Starbucks Caramel Latte\n Half a teaspoon of plain instant coffee\n 210ml water at about 90 degrees Celsius\n \n \n \n Method\n \n Add the plain instant to the dry powder in the mug.\n Pour from a height and stir once.\n Wait a minute before drinking, as with the standard mug.\n \n \n \n What you'll end up with: A caramel coffee rather than a caramel drink. The bigger sachet carries the extra instant comfortably, which a 16g one would not.\n\n \n Iced Caramel Latte\n \n How to make Iced Caramel Latte with Starbucks Caramel Latte.\n \n 4 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 1 sachet Starbucks Caramel Latte\n 60ml hot water\n A glass of ice\n 150ml cold milk\n \n \n \n Method\n \n Dissolve the sachet completely in 60ml of hot water. Dry powder into cold milk will streak.\n Fill a tall glass with ice and cold milk.\n Pour the concentrate down the inside of the glass and stir once.\n \n \n \n What you'll end up with: A better-balanced drink than the hot mug for many people. Cold blunts sugar perception, so the caramel stops shouting and the coffee gets a look in.\n\n \n Caramel Affogato\n \n How to make Caramel Affogato with Starbucks Caramel Latte.\n \n 3 min\n 1 serving\n Easy\n \n \n \n You'll need\n \n 1 sachet Starbucks Caramel Latte\n 110ml hot water\n 1 scoop coffee ice cream\n \n \n \n Method\n \n Make the sachet short and thick with only 110ml of hot water.\n Put a scoop of coffee ice cream in a small bowl or heavy glass.\n Pour over and serve immediately.\n \n \n \n What you'll end up with: A pudding built from one sachet. Coffee ice cream rather than vanilla, or the whole thing is sweetness on sweetness."
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