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Iced Caramel Latte Recipe

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This iced caramel latte is a delightful homemade beverage that combines strong coffee with rich caramel sauce, creamy milk, and a touch of sweetness. Perfect for a refreshing morning boost or an afternoon treat, this recipe is simple, quick, and customizable with optional cream and whipped cream toppings.

Ingredients

Coffee Mixture

  • ½ cup strong coffee
  • 1 heaping tablespoon caramel sauce plus optional more for topping
  • 1 teaspoon (4g) granulated sugar or to taste

Milk and Cream

  • ½ cup milk (any percentage)
  • 1 tablespoon heavy cream (optional)

Icing and Toppings

  • 1½ cup ice
  • Whipped cream (optional for topping)

Instructions

  1. Prepare Coffee Base: Pour the hot strong coffee into a liquid measuring cup. Stir in the caramel sauce and granulated sugar until the mixture is completely dissolved, creating a smooth and sweetened coffee base.
  2. Add Milk and Cream: Pour in the cold milk and add the optional heavy cream if desired. Stir gently to combine and create a creamy latte mixture.
  3. Assemble the Drink: Fill a 16-ounce cup with ice cubes. Slowly pour the prepared latte mixture over the ice to chill the drink thoroughly without diluting it.
  4. Finish and Serve: Optionally top the iced caramel latte with whipped cream and drizzle additional caramel sauce on top for extra sweetness and presentation. Serve immediately and enjoy your refreshing iced caramel latte.

Notes

  • Use strong brewed coffee for a rich flavor that stands up to the milk and caramel.
  • Adjust the caramel sauce and sugar to suit your preferred sweetness level.
  • Milk type can be any, including dairy or plant-based alternatives.
  • Adding heavy cream gives a richer, creamier texture but can be omitted for a lighter drink.
  • Whipped cream topping is optional but enhances the dessert-like quality of the latte.
  • For best taste, serve immediately after assembling to maintain the ice’s chill and prevent dilution.

Find it online: https://recipesbyliza.com/iced-caramel-latte-recipe/