CIMBALI
Friday 08 November 2024
  • DVG De Vecchi
  • La Cimbali

Costa Coffee announces coconut: a fresh dairy-free alternative

Must read

Dalla Corte
TME - Cialdy Evo
Demuslab

LONDON, UK – Costa Coffee has introduced coconut across its stores nationwide. In celebration of the new addition, Costa has released an exclusive, vegan-friendly hot drink; the Coconut & Vanilla Latte.

The drink showcases the perfect partnership of Costa’s Mocha-Italia blend and the light, fresh taste of coconut. The limited edition drink is full of flavour – the perfect choice to lift the mood this January.

The introduction comes as customer demand for an additional alternative-milk to the range increases.

This is the latest innovation on Costa’s drinks menu and has been specifically developed for use in coffee. The addition of soya creates a rich and glossy microfoam; perfect for the creation of latte art.

Coconut is a great option for those looking to watch their waistline, with a similar calorie count to skimmed milk. In addition, coconut is perfect for those with dietary needs and ideal for those who follow a vegan or vegetarian diet.

Costa will also now offer a Coconut Flat White and a Coconut Mocha, which will be available for £2.95. Additionally, coconut will be available in Costa’s core range of drinks, including the Cappuccino, White Americano and Cortado, for an additional 45p.

Russell Braterman, Global Innovations Director at Costa, said: “January is the start of fresh beginnings for many and it’s often a time when people are looking to try something new.

Opting for dairy-free alternatives and natural flavours are growing trends and coconut is becoming more and more popular. Coconut complements coffee perfectly and offers a fantastic alternative choice for our customers.

We hope to not only encourage customers to try new and exciting ways to enjoy great coffee – but to escape the depths of UK winter with a deliciously smooth tasting coffee experience too.”

CIMBALI

Latest article

  • Franke Mytico
  • Gimoka
Demus Art of decaffeination