The Best Iced Caramel Latte
This homemade iced caramel latte started out as a little coffee shop tradition for me and my sister. We’d go almost every day after school, sit there for hours and do schoolwork, she’d get her iced caramel latte, and I’d get the hot one, and it became our thing. But after a while, we realized we could save some money and make them at home. Honestly, this recipe might even be better than the coffee shop versions, you don’t need to tweak it with extra sweetener, or heat it up in the microwave, or mess with complicated steps. Just a few simple ingredients, and you’ve got a perfectly smooth, sweet, nutty, caramel latte right in your own kitchen!
Make A Warm Latte
I’ve always been a hot latte person, so of course we had to make sure this recipe worked perfectly for warm drinks too. Even in the summer, I’ll go for a hot caramel latte over iced most of the time. The good news is that the ingredients are exactly the same as the iced version, it’s just a few tweaks in the steps that make all the difference!
If you have an espresso machine, steaming the milk is easy and gives you that classic latte texture. Fill the steamer cup with the milk of your choice, we use almond milk, so any dairy free option works beautifully. Insert the steam wand just below the surface of the milk and turn it on, keeping it near the top at first to create froth. Once it starts to foam, lower the want slightly and continue steaming until the milk reaches a temperature too hot to hold your hand on the side for more than 3 seconds. Then swirl it gently and tap lightly before you pour it over your espresso!
USE HONEY OR MAPLE SYRUP INSTEAD? If you’re not feeling caramel, you can easily swap it out for honey or maple syrup instead. Both add a naturally sweet, slightly nutty flavor that pairs perfectly with the espresso and milk, giving you a cozy, delicious latte without the caramel. It’s an easy was to mix things up while keeping the same creamy, delicious vibe!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before you start, take a few minutes to gather the ingredients below to ensure that your coffee turns out perfect every time!
Once you have all of the ingredients ready to go, you’re officially set up for iced caramel latte success. I always recommend measuring ingredients out ahead of time so you can focus on making the best latte possible!
The Best Iced Caramel Latte
Ingredients
- Double-shot espresso sweetened with honey
- ½ cup milk whole, almond, oat, etc.
- 2 tbsp creamer brown sugar creamer recommended
- 1 cup ice or ⅔ cup crushed ice
- 1 –2 tbsp caramel drizzle for cup + topping
- 2 tbsp coffee beans double shot
- 1 tbsp honey
- Instant espresso per package instructions
- ¼ cup water
- 1 tbsp honey
Method
- Add the milk and creamer to a frothing cup or regular cup. Using a milk frother, froth until your desired consistency is reached, about 1–2 minutes. Set aside.
- (Frothing is optional—this latte is great either way.)
- Drizzle caramel syrup along the inside of a 16 oz glass (or your preferred cup).
- Fill the glass with ice.
- With an espresso machine:
- Add honey to the bottom of your espresso cup, then pull a standard double shot. Stir until the honey dissolves.
- Without an espresso machine:
- Prepare a double shot of instant espresso according to the package instructions (about ¼ cup total). Stir in the honey until fully combined.
- Pour the hot espresso immediately over the ice.
- Add the milk and creamer mixture, then drizzle additional caramel syrup on top, if desired.
- Add a glass straw, stir gently, and enjoy!
Nutrition
Private Notes
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