Iced Caramel Latte Recipe

Time7m

Serves1

Espresso, Milk, Ice and Caramel Sauce

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Ingredients

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1
Pull shots
If using an espresso machine, purge the group head with a small amount of hot water. Grind 18–20 g of coffee for a double shot and tamp evenly. Pull a double shot (about 2 oz / 60 ml) directly into a small metal or heatproof pitcher if you plan to pour, or into a measuring cup. Aim for a 25–30 second extraction. If using strong brewed espresso or concentrated coffee, measure 2 oz.
2
If you prefer a slightly cooler drink, allow the espresso to rest 30–60 seconds so it doesn’t overly melt the ice and dilute the drink.

3
Prepare glass
Add 2 tablespoons of caramel sauce to the inside of a 16 oz (about 475 ml) serving glass. Swirl to coat the bottom and sides where desired.
4
Add ice and milk
Fill the glass with about 1 cup of ice cubes (adjust for preference). Pour 8 oz (240 ml) of cold whole milk (or milk of choice) over the ice. If using vanilla syrup, add 1/2 tablespoon to the milk and stir gently to combine.

5
Combine espresso and milk
Slowly pour the freshly pulled double shot of espresso over the milk and ice to create a layered look. Pouring slowly down the side or over the back of a spoon helps maintain layers.
6
Stir gently once or twice to integrate caramel, espresso, and milk, unless you prefer distinct layers.
7
Top and garnish
If desired, add 2 tablespoons of whipped cream on top and drizzle an additional tablespoon of caramel sauce over the whipped cream. Finish with a pinch of sea salt for a salted-caramel note.