I made this iced caramel latte when I was in the mood for a coffee that felt a little more fun than my usual morning cup. I had fresh coffee beans ready to grind, so I pulled a quick espresso, added caramel syrup, and built the drink over ice with cold milk. Watching the espresso settle into the milk made it one of those simple coffees I immediately wanted to make again and share with you all.

The first sip has that bold espresso flavor, followed by creamy cold milk and a smooth caramel sweetness. It is refreshing without tasting watered down, especially when the espresso is pulled fresh. If you’re also into easy homemade coffee drinks, 10 Minute Pour Over Iced Coffee is another one to keep on hand, and Espresso chocolate chunk cookies make a nice little pairing.

Iced Caramel Latte Coffee Recipe

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This iced caramel latte combines freshly pulled espresso, caramel syrup, cold milk, and ice for a simple chilled coffee. The espresso is ground fresh and pulled to a 36–40 g yield before being poured over the milk and ice.

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Prep Time 5 minutes mins

Cook Time 2 minutes mins

Total Time 7 minutes mins

Servings: 1

Course: Drinks

Cuisine: American

Calories: 190

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 18 g coffee beans
• 20 g caramel syrup
• 120 g cold milk
• 150 –180 g ice
• 36 –40 g espresso yield

Equipment

• Coffee scale
• KINGrinder K6
• Espresso machine
• Espresso portafilter
• Tamper
• Espresso cup
• Tall serving glass
• Spoon or stirrer
• Ice scoop
• Straw

Method

 

1. Weigh 18 g of coffee beans using a coffee scale.
   
2. Lightly spray the coffee beans with water.
   
3. Grind the beans at 45 clicks on the KINGrinder K6.
   
4. Check the ground coffee and make sure it is evenly ground.
   
5. Add the ground coffee to the portafilter.
   
6. Distribute the coffee evenly in the portafilter.
   
7. Tamp the coffee evenly and firmly.
   
8. Lock the portafilter into the espresso machine.
   
9. Place the cup on the scale and pull the espresso.
   
10. Aim for a 36–40 g espresso yield.
    
11. Drizzle caramel syrup inside the serving glass.
    
12. Add ice to the glass.
    
13. Add the caramel syrup over the ice.
    
14. Add the cold milk.
    
15. Pour the prepared espresso over the milk.
    
16. Stir gently to combine.
    
17. Add a straw and serve immediately.
    

Nutrition

Calories: 190kcalCarbohydrates: 25gProtein: 4gFat: 5gSodium: 65mgSugar: 23g

Notes

• Milk: For a stronger caramel-coffee taste, use 100 g cold milk instead of 120 g.
• Caramel: For a sweeter café-style version, increase the caramel syrup to 25 g.

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This is a simple coffee to keep in your regular rotation when you want something cold and a little sweeter than a plain iced latte. Freshly ground coffee gives it a stronger base, while the caramel and milk soften the espresso without hiding its flavor. It is quick to assemble, especially once you have your espresso setup ready, making it an easy homemade coffee for any time of day.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.