Description
Cool down with this refreshing Iced Caramel Latte! Made with strong coffee, creamy milk, and decadent caramel sauce, it’s the perfect sweet treat for any time of day.
Ingredients
Scale
- 1 cup strong brewed coffee, cooled (I prefer a dark roast for a richer flavor!)
- 1 cup milk (dairy or non-dairy almond, oat, or soy work great!), chilled
- 2 tablespoons caramel sauce (store-bought or homemade see my recipe below!)
- 1 tablespoon vanilla syrup (optional, but adds a nice touch)
- Ice cubes
- Whipped cream (optional, for topping)
- Extra caramel sauce (for drizzling, because why not?)
- Pinch of sea salt (optional, to enhance the caramel flavor)
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt (or more, to taste)
Instructions
- Combine sugar and water: In a medium saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar.
- Cook the sugar: Place the saucepan over medium heat and bring to a boil. Do not stir! Let the mixture bubble and cook until it turns a deep amber color. This will take about 8-12 minutes. Keep a close eye on it, as it can burn quickly. A candy thermometer should read around 340°F (170°C).
- Add the butter: Once the sugar has reached the desired color, remove the saucepan from the heat and immediately add the butter. Be careful, as the mixture will bubble vigorously. Stir until the butter is completely melted and incorporated.
- Add the cream: Slowly pour in the warmed heavy cream. The mixture will bubble up again, so be cautious. Stir constantly until the cream is fully incorporated and the sauce is smooth.
- Add the salt: Stir in the sea salt. Taste and add more salt if desired.
- Cool and store: Let the caramel sauce cool completely before transferring it to an airtight container. It will thicken as it cools. Store in the refrigerator for up to 2 weeks. If it becomes too thick, you can gently warm it in the microwave or on the stovetop before using.
- Prepare the coffee: Brew your coffee extra strong. I usually use a French press or a Moka pot for this, but any method will work as long as you make it concentrated. Let it cool completely. You can even brew it ahead of time and chill it in the refrigerator. This is crucial; otherwise, the ice will melt too quickly and dilute your latte.
- Caramelize the glass (optional, but highly recommended!): Drizzle some caramel sauce around the inside of your glass. You can create swirls or just let it drip down the sides. This not only looks beautiful but also adds an extra burst of caramel flavor with every sip.
- Add ice: Fill your glass with ice cubes. The amount of ice will depend on the size of your glass and how cold you want your latte. I usually fill it about two-thirds full.
- Pour in the coffee: Gently pour the cooled coffee over the ice. Leave some room at the top for the milk and toppings.
- Add the caramel sauce and vanilla syrup: Stir in the 2 tablespoons of caramel sauce and 1 tablespoon of vanilla syrup (if using) into the coffee. Make sure they are well combined. This ensures that the caramel flavor is evenly distributed throughout the latte.
- Pour in the milk: Slowly pour the chilled milk over the coffee and caramel mixture. You can adjust the amount of milk to your liking, depending on how creamy you want your latte to be. I usually aim for a ratio of about 1 part coffee to 1 part milk.
- Stir gently: Give the latte a gentle stir to combine all the ingredients. Be careful not to over-stir, as this can cause the ice to melt too quickly.
- Top with whipped cream (optional): If you’re feeling fancy, top your latte with a generous dollop of whipped cream.
- Drizzle with caramel sauce: Drizzle even more caramel sauce over the whipped cream (or directly over the latte if you’re skipping the whipped cream). Don’t be shy!
- Sprinkle with sea salt (optional): For a final touch, sprinkle a pinch of sea salt over the caramel drizzle. The salt enhances the sweetness of the caramel and adds a delightful salty-sweet contrast.
- Enjoy immediately: Your Iced Caramel Latte is now ready to be enjoyed! Grab a straw and sip away. This is the perfect treat for a hot day or any time you’re craving a sweet and refreshing pick-me-up.
Notes
- Adjust the sweetness: If you prefer a less sweet latte, reduce the amount of caramel sauce or vanilla syrup. You can also use sugar-free caramel sauce or vanilla syrup.
- Make it vegan: Use non-dairy milk, such as almond, oat, or soy milk, and vegan whipped cream. Ensure your caramel sauce is also vegan-friendly (many store-bought versions contain dairy).
- Add a shot of espresso: For an extra caffeine boost, add a shot of espresso to your latte. This will make it a stronger and more intense drink.
- Experiment with flavors: Try adding other flavors to your latte, such as hazelnut, chocolate, or peppermint. You can use flavored syrups or extracts.
- Make it a blended latte: For an even colder and more refreshing treat, blend all the ingredients together in a blender until smooth. This will create a frappe-like consistency.
- Use cold brew coffee: Cold brew coffee is naturally smoother and less acidic than regular iced coffee. It’s a great option for making iced lattes.
- Make it ahead of time: You can prepare the coffee and caramel sauce ahead of time and store them in the refrigerator. This will save you time when you’re ready to assemble your latte.
- Spice it up: Add a pinch of cinnamon or nutmeg to your latte for a warm and cozy flavor.
- Get creative with toppings: Instead of whipped cream and caramel drizzle, try topping your latte with chocolate shavings, chopped nuts, or a sprinkle of cocoa powder.
- Infuse your milk: For a subtle flavor enhancement, infuse your milk with vanilla bean or cinnamon stick before chilling it. Simply heat the milk with the vanilla bean or cinnamon stick, let it steep for about 30 minutes, and then remove the flavoring agents before chilling.
- Prep Time: 5 minutes
- Cook Time: 0 minutes