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Tea Lattes
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.
 
Chai Latte 
  1. Place 100g Masala Chai (75g Chicory “Chai”) into 1L jjug
  2. Add 1l boiling water and steep for 8min
  3. Strain into carafe. 
  4. To serve: mix 1 part above concentrate and 2 parts milk in your milk jug. Steam together, pour into glass and add 2tsp honey. Garnish with a pinch of kicker.
Matcha Latte 

First make the batch matcha liquid:

  1. Sieve 120g matcha into a 1L jug.
  2. Add 500ml of 70C water, stir in to make a consistent paste.
  3. Add another 500ml of room temperature filtered water. Whisk to combine, ensuring there are no lumps
  4. Pour into squeezy bottles and refrigerate (recommend use within 1 day).

Then:

To make warm latte
1. Shake squeezy bottle.
2. Add 50ml matcha liquid to cup
3. Add 250ml textured milk

To make iced latte
1. Add ice to glass.
2. Fill glass with 250ml milk
3. Shake squeezy bottle and squeeze 50ml of matcha liquid on top

Turmeric Latte (non-concentrate)
  1. Add 1/2tsp turmeric latte to a small milk jug 
  2. Add 200ml cold milk to jug and steam to combine 
  3. Serve in a latte glass with a sprinkle of turmeric to garnish. 
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.   
 

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