Iced Caramel Latte

Steps

1. Add 15 ml of caramel syrup to a tall glass.
2. Pour in 180 ml of cold milk and stir until the caramel is evenly dispersed.
3. Fill the glass with 100–120 g of ice.
4. Pull a 36–40 g double espresso and let it rest for 30 seconds.
5. Pour the espresso over the milk and ice, then stir before drinking.

Caramel Syrup: Ready-Made or Homemade

A ready-made coffee syrup dissolves quickly and gives the most repeatable sweetness. A pourable homemade caramel also works: cook equal weights of sugar and water to a deep amber caramel, carefully loosen it with the same weight of hot water, then cool it completely. Thick dessert sauce needs more stirring and is more likely to sit at the bottom.

Less-Sweet Version

Use 7–10 ml caramel syrup and skip any decorative drizzle. Keep the espresso and milk quantities unchanged so the drink remains balanced rather than becoming stronger simply because it is less sweet.

Dairy-Free Variation

Use 180 ml cold barista oat milk and check that the caramel syrup is dairy-free. Oat milk adds sweetness of its own, so begin with 7–10 ml syrup and taste before adding more.

Iced Caramel Latte vs Caramel Iced Coffee

An Iced Caramel Latte is espresso-based and uses a generous amount of milk. Caramel iced coffee may begin with chilled filter coffee or cold brew and can use much less milk. Compare the main cold drink styles on the Iced Coffee recipes hub.

How to Stop Caramel Sinking to the Bottom

Mix the caramel thoroughly with the milk before adding ice, or dissolve it in the hot espresso first. Do not drizzle a thick sauce into a cold finished drink and expect it to dissolve. A long spoon makes it easy to stir the drink again as the ice melts.

More Iced Latte Ideas

Start with the balanced Iced Latte recipe for an unsweetened version, or add a light, savoury foam with the Iced Salted Vanilla Cloud Foam recipe.