Tea Latte Concentrates
To combat the icy mornings, prepare some tea-based concentrates that can be enjoyed with textured milk (soy/almond/dairy) for a unique latte experience.
 
Rose Latte
  1. Add 24g (8tbs) of Egyptian Ice and 100g of rock sugar into a pot
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved
  4. Total steeping time 10min. Strain and allow to cool.
  5. To serve: mix 1 part concentrate and 2 parts milk in your milk jug. Steam together, pour into a latte glass and garnish with rose petals. 
Latte Grey 
  1. Add 30g (8tbs) of Earl Grey and 70g of rock sugar into a pot
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved
  4. Total steeping time 5min. Strain and allow to cool.
  5. To serve: mix 1 part concentrate and 2 parts milk in your milk jug. Steam together, pour into a latte glass and garnish with blue cornflowers. 
Malt Latte 
  1. Add 40g (8tbs) of Fujian Red, 4 vanilla pods and 60g of rock sugar into a pot
  2. Add 1L of boiling water.
  3. Stir until sugar is mostly dissolved
  4. Total steeping time 5min. Strain and allow to cool.
  5. To serve: mix 1 part concentrate and 2 parts milk in your milk jug. Steam together, pour into a latte glass and garnish with cacao nibs.   
Matcha Latte 
  1. Sieve 50g Matcha into a 1L jug.
  2. Add 1L cold, filtered water to the jug.
  3. Whisk to combine, ensuring there are no lumps. Allow to cool.
  4. To serve: shake concentrate prior to use. Add 100ml concentrate and 150ml milk to your milk jug. Steam together, pour into a latte glass and garnish with a dusting of matcha. Enjoy with or without honey.