Go Back

Iced Caramel Latte

A quick and creamy iced caramel latte made with espresso or cold brew, sweet caramel syrup, and your choice of milk.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Beverages
Cuisine: Cafe-Style
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 shots espresso or 1/2 cup cold brew coffee
  • 2 to 3 tablespoons caramel syrup
  • 1 cup milk whole, oat, almond, or choice
  • 1 to 1.5 cups ice cubes
  • 2 tablespoons whipped cream optional
  • 1 teaspoon caramel drizzle optional

Equipment

  • Tall glass (12 to 16 ounces)
  • Measuring cup or shot glass
  • Stirring spoon or bar spoon
  • Milk pitcher (optional)
  • Ice cube tray or access to ice
  • Espresso machine or cold brew coffee

Method
 

  1. Add 2 to 3 tablespoons of caramel syrup to the bottom of a 12 to 16 ounce tall glass.
  2. Fill the glass three-quarters full with 1 to 1.5 cups of ice cubes.
  3. Pull two shots of fresh espresso or pour 1/2 cup cold brew coffee into a separate container.
  4. Let the hot espresso rest for 30 seconds to cool slightly before combining.
  5. Slowly pour the cooled espresso over the ice and caramel syrup, stirring gently to dissolve the syrup.
  6. Pour 1 cup of cold milk into the glass, pouring slowly to maintain layers.
  7. Stir the mixture for 10 to 15 seconds until the color is uniform and the syrup is fully dissolved.
  8. Top with 2 tablespoons of whipped cream and drizzle with 1 teaspoon of caramel syrup if desired.

Notes

Customize sweetness by adjusting caramel syrup amount and choose any milk type; to batch make, scale ingredients and store the espresso-caramel mixture separately.