Iced Caramel Latte
Cold milk, fresh espresso, and a ribbon of caramel over ice — a sweet café classic in five minutes.
By KAVOVOUpdated
- Dose
- 18 g
- Yield
- 380 ml
- Time
- 5 min
- Vessel
- Tall glass, 350–450 ml
Ingredients
- 18 g finely ground coffee (double shot)
- 180 ml cold milk
- 20 g caramel sauce
- Ice cubes
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
Optional
- Long spoon
Steps
- Drizzle caramel sauce around the inside of a tall glass and fill it with ice.
- Pour in the cold milk, leaving room at the top.
- Pull a double shot and pour it slowly over the milk for a layered look.
- Stir before drinking, adding an extra caramel drizzle on top if you like.
Tips
- Chill the glass first so the ice melts slower and the drink stays strong.
- No machine? A double moka pot brew poured over ice works nicely.
