Iced Apple Caramel Caffe Latte Recipe

Pull two shots (about 60 ml) of espresso using an espresso machine. If you prefer a slightly milder coffee strength for an iced latte, add 30 ml hot water to dilute (optional). Set espresso aside to cool briefly.

Make the base syrup

In a small saucepan, combine 1 cup apple juice or cider, 3 tbs granulated sugar and 2 tbs light brown sugar. Heat over medium, stirring until sugars dissolve and mixture comes to a gentle simmer (about 4–5 minutes).

Reduce heat to low and stir in 1 tbs unsalted butter and 2 tbs caramel sauce until melted and incorporated. Continue to simmer gently for 3–4 minutes, allowing the syrup to slightly thicken.

Whisk in 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 tsp ground nutmeg and a pinch of salt. Taste and adjust: add a little more caramel or brown sugar if you want it sweeter. Remove from heat and let cool to room temperature (about 10–15 minutes).

Once cooled, transfer syrup to a jar or measuring cup. This recipe yields roughly 1 cup of syrup; use about 2–3 tbs per drink and refrigerate leftover syrup for up to 1 week.

Fill a 16-oz serving glass with 1 cup ice cubes.

Pour 2–3 tbs (30–45 ml) of the cooled apple‑caramel syrup over the ice.

Add 1 cup cold milk to the glass. Gently stir to combine milk and syrup.

Slowly pour the prepared espresso over the milk mixture to create a layered look, then stir once to integrate.

Top with 2 tbs whipped cream if using, and drizzle 1 tbs extra caramel sauce over the cream. Garnish with an apple slice on the rim.

If you prefer a hot latte, heat 1 cup milk in a small saucepan or steam with an espresso wand to about 60–65°C (140–150°F) and froth slightly. Add 2–3 tbs apple‑caramel syrup to a warmed mug, pour in the espresso, then add the steamed milk. Stir to combine. Top with whipped cream and caramel drizzle if desired.