Iced Salted Caramel Latte Recipe

The recipe

Exact quantities, then the method.

Iced salted caramel latte is one of summer's most ordered coffees, and the sachet makes a very good one at home. The secret is to keep it strong: whisk the sachet into a thick syrup with just a splash of hot water, so the milk and ice cannot dilute it.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Salted Caramel Latte recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-salted-caramel-latte/

Build it over plenty of ice, lengthen with cold milk, then drizzle caramel and add a pinch of salt to finish. Makes one tall glass.

⏱ 8 min 🍽 Serves 1 📊 Easy 📚 Iced Tea Recipes

You'll need

1 Costa Salted Caramel Latte sachet (17g)
80ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
200ml cold whole milk
1 teaspoon of caramel sauce, for the drizzle
A tiny pinch of fine sea salt, for the milk top
1 fresh mint sprig, for the rim
1 tall 450ml glass, chilled in the freezer for ten minutes
Enough cubed ice to fill the tumbler (about 250g)
1 small heatproof mug
1 small balloon whisk
1 wide paper or metal straw

Method

Get a tall glass into the freezer to chill.
Whisk the sachet with just 80ml of hot water (around 90C) into a thick, glossy caramel syrup.
Fill the chilled glass with ice and pour the syrup over it.
Top with cold milk, poured over the back of a spoon to keep it layered.
Drizzle caramel over the top and finish with a small pinch of sea salt and a sprig of mint.
Stir the caramel into the warm syrup rather than over the ice, or it sets hard against the cold glass.

What you'll end up with: A tall, cold glass with a strong salted-caramel Coffee base, cold milk through the middle and a caramel-and-salt finish. Sweet, creamy and not watered down.

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