Iced Caramel Latte Recipe

Pull espresso

Brew two fresh espresso shots (about 2 oz / 60 ml total). If you don't have an espresso machine, use 2 oz strong brewed coffee or concentrate. Pour the espresso into a small heatproof container and allow it to cool slightly (1–2 minutes).

Combine with cold coffee

Add 1/2 cup cold strong brewed coffee or cold brew to the slightly cooled espresso to make a robust chilled coffee base. Stir briefly to combine.

In a measuring cup or mixing glass, add 2 tablespoons caramel sauce and 1/2 tablespoon simple syrup (adjust to taste). Warm the caramel a few seconds in the microwave or stir vigorously so it thins and mixes easily with the coffee. Pour the caramel-sweetener mixture into the coffee-espresso base and stir until fully incorporated.

Fill a 16 oz (about 475 ml) serving glass with 1 to 1.5 cups of ice cubes, leaving room at the top for milk and foam. Pour the caramel-coffee mixture over the ice.

Slowly pour 1 cup cold whole milk over the ice and coffee so you get a layered look. Stir gently once (or vigorously if you prefer fully mixed) to combine the milk and coffee to your liking.

Optional foam

If using milk foam, froth 2 tablespoons of cold milk until microfoam forms and spoon it on top of the latte.

Drizzle 1 tablespoon caramel sauce over the top of the drink in a spiral or zigzag pattern. Insert a straw and serve immediately. Taste and add more simple syrup if you prefer it sweeter.