Iced Caramel Latte Recipe

Brew and cool

Prepare 2 shots of espresso (about 2 oz concentrated) or brew 8 oz of strong coffee. Let it cool slightly (5–10 minutes) or chill in the refrigerator for faster cooling. If brewed coffee is too strong or hot, allow it to reach room temperature and then chill briefly.

If using hot-brewed coffee and you want to match an espresso strength, reduce by half or add a splash (0–2 oz) of cold water to adjust intensity. The directions include 8 oz of brewed coffee or the equivalent in espresso (about 2 oz espresso + additional water to reach 8 oz total coffee volume).

Sweeten the coffee

While the coffee is still slightly warm (if it was just brewed), stir in 1 tsp simple syrup or granulated sugar until dissolved. This step is optional—if your caramel sauce is sweet enough, you can skip additional sugar.

Add 2 tablespoons caramel sauce to the cooled coffee and stir thoroughly until well combined. Tasting at this point helps you adjust sweetness — add an extra 1/2 tablespoon if you prefer sweeter.

Prepare the glass

Take a 16 oz serving glass. Drizzle about 1 teaspoon of caramel sauce around the inside of the glass for visual appeal and extra flavor (optional).

Fill the glass with 1 cup (about 8–10 ice cubes) of ice, leaving room for milk and coffee.

Pour 6 oz cold milk over the ice.

Slowly pour the cooled caramel-sweetened coffee/espresso over the milk and ice to create a layered look. Stir gently to combine if you prefer a uniform drink.

Top with 2 tablespoons whipped cream if desired.

Drizzle about 1 teaspoon caramel sauce over the whipped cream.

Insert a straw, serve immediately, and enjoy.