Seafoam Caramel Iced Latte Recipe
Espresso, caramel syrup, vanilla, & milk
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Ingredients
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Espresso & Syrups
Milk & Foam
Garnish
Method
Espresso & Syrups
- 1
Pull espresso
Brew two 1-oz shots of espresso using an espresso machine (or make 2 oz very strong brewed coffee if you don’t have a machine). Pour the hot espresso into a small heatproof cup.
- 2
Sweeten
Stir the caramel syrup (1.5 tbs) and vanilla syrup (0.5 tbs) into the hot espresso until fully dissolved. Set aside to cool slightly while you prepare the milk and foam.
Milk & Foam
- 3
Prepare cold milk base
In a tall mixing container or cocktail shaker combine the cold whole milk (8 oz) and heavy cream (1 oz). Add granulated sugar (1 tsp) and vanilla extract (1/4 tsp). Seal and shake vigorously for 15–20 seconds to chill and slightly aerate.
- 4
Make seafoam (sweet, airy foam)
Pour the milk mixture into a milk frother or use an immersion blender. Froth on cold setting (or pulse the immersion blender) until a thick, dense cold foam forms — about 20–30 seconds. If you don’t have frothing equipment, pour the milk mixture into a jar, close tightly, and shake hard until frothy (this produces lighter foam). Reserve about 2–3 tbsp of foam to top the drink; keep the rest as the liquid milk base.
- 5
Assemble over ice
Fill a 16-oz serving glass with the ice cubes (about 1 cup). Pour the sweetened espresso over the ice. Slowly pour the remaining liquid milk base over the espresso to produce an attractive layered effect, leaving room for foam on top.
Garnish & Finish
- 6
Top and drizzle
Spoon the reserved seafoam on top of the iced latte, creating a thick, cloud-like cap. Drizzle 1 tsp caramel sauce over the foam in a spiral or zigzag pattern.
- 7
Optional finish
If desired, lightly sprinkle a pinch (about 1/8 tsp) of fine sea salt over the caramel drizzle to accentuate the caramel flavor. Serve immediately with a straw or long spoon.