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.
5. 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.