L’OR DIRTY MATCHA ICED LATTE & COCONUT ESPRESSO

Name: L’OR DIRTY MATCHA ICED LATTE & COCONUT ESPRESSO
Ingredients: For Latte: 1 sachet of L’OR Essenso 2in1 Colombia with 150ml water; For Espresso: 1 L’OR NCC Colombia Espresso shot; 1 tsp matcha powder; 180ml milk of choice (dairy, oat, almond, or soy); 2-3 tbsp hot water (around 175°F / 80°C for the matcha); Optional:sweetener like honey, maple syrup, vanilla extract, or even a dash of cinnamon

Servings: 1

Preparation time:

5 minutes

Tools

Small whisk or traditional chasen (bamboo matcha whisk)
Milk frother or a saucepan to heat and froth milk
Tall glass

A refreshing summer indulgence where smooth coffee meets a hint of sea salt. This iced latte is layered with creamy sea salt foam for a perfectly balanced sip that’s bold, refreshing, and irresistibly smooth.

Ingredients

For Latte: 1 sachet of L’OR Essenso 2in1 Colombia with 150ml water
For Espresso: 1 L’OR NCC Colombia Espresso shot
1 tsp matcha powder
180ml milk of choice (dairy, oat, almond, or soy)
2-3 tbsp hot water (around 175°F / 80°C for the matcha)
Optional:sweetener like honey, maple syrup, vanilla extract, or even a dash of cinnamon

INSTRUCTIONS

Make the Matcha:Sift 1 teaspoon of matcha into a small bowl. Add 2–3 tablespoons of hot water (not boiling around 175°F / 80°C). Next, whisk it in a zigzag motion until smooth and frothy.

Brew the coffee:
1. For Latte: Add L’OR Essenso to 150ml water and stir.
2. For Espresso: Pull a single or double espresso shot. Let it rest a few seconds, so the flavor mellows a bit.

Froth the Milk

Add ice to a tall glass.

Pour in the matcha, then your milk, and finish with L’OR Essenso or L’OR Espresso over the top for that layered effect.