Ingredients
Iced Latte Base
• ⅓ cup London Fog Chai concentrate (cold)
• ½–⅔ cup milk (oat, whole, or barista almond)
• Ice
Burnt Honey Syrup
• 1 tbsp pure honey
• 1 tbsp hot water
Optional Cream Top (Café Signature Upgrade)
• 2 tbsp cold cream or oat cream
• Tiny drizzle burnt honey syrup
Instructions
Make the Burnt Honey Syrup
1. In a small heat-safe pan or spoon, heat honey over medium-low.
2. Let it bubble and darken to a deep amber (30–60 seconds).
3. Immediately remove from heat and carefully stir in hot water (it will bubble — this is normal).
4. Stir until smooth and pourable.
5. Let cool slightly.
Build the Iced Latte
1. Add 1–2 tsp burnt honey syrup to bottom of glass.
2. Fill glass with ice.
3. In a shaker or jar, combine London Fog Chai concentrate and milk.
4. Shake with ice until very cold and lightly frothy.
5. Pour over ice.
Optional Cream Top
1. Lightly whip or shake cream until just thickened and glossy.
2. Float gently over drink.
3. Drizzle tiny line of burnt honey syrup across top.
Garnish (Optional)
Optional: tiny pinch smoked sea salt
Optional: caramelized sugar shard