Some days I want to experiment with coffee…..and some days I just want a really good iced latte.
I’ve spent a lot of time at home trying different beans, grind sizes, brewing methods, and flavors, but caramel has always been one of those combinations I keep coming back to.
For this iced latte, I wanted the espresso flavor to still shine instead of letting the caramel take over. Freshly ground beans, a strong espresso shot, cold milk, ice, and just enough caramel syrup come together to make the kind of coffee I actually want to drink.😍
There’s something so satisfying about watching fresh espresso hit the cold milk and slowly swirl through the glass.
Freshly ground, smooth, caramel-sweet, and ice-cold….. this is the kind of coffee I make when I want my usual cup to feel a little more special.
And the best part? It only takes about 7 minutes from start to finish. ☕
If you’re enjoying trying different iced coffees at home, you can also check out my Viral Lemonade Coffee and 10 Minute Pour Over Iced Coffee.
What Makes This Iced Caramel Latte Different?
The coffee-to-milk ratio is what keeps this iced latte from tasting overly milky.
I use a measured 18 g dose of freshly ground coffee and aim for a 36–40 g espresso yield.
That gives the drink a strong coffee base that can still hold its own once the cold milk, caramel, and ice are added.
I also keep the caramel fairly controlled. The 20 g used here adds sweetness and caramel flavor without completely covering the espresso.
It’s a simple balance, but it makes a big difference in the finished drink.
A Few Things to Keep in Mind
- Weigh the coffee: This recipe starts with exactly 18 g of coffee beans, so using a coffee scale keeps the preparation consistent.
- Watch the espresso yield: Aim for 36–40 g of espresso rather than simply pulling the shot without checking the weight.
- Adjust the milk: The recipe notes that using 100 g instead of 120 g milk gives you a stronger caramel-coffee taste.
- Adjust the caramel: For a sweeter café-style version, increase the caramel syrup from 20 g to 25 g.
Iced Caramel Latte Coffee Recipe
Ingredients
Equipment
Method
- Weigh 18 g of coffee beans using a coffee scale.
- Lightly spray the coffee beans with water.
- Grind the beans at 45 clicks on the KINGrinder K6.
- Check the ground coffee and make sure it is evenly ground.
- Add the ground coffee to the portafilter.
- Distribute the coffee evenly in the portafilter.
- Tamp the coffee evenly and firmly.
- Lock the portafilter into the espresso machine.
- Place the cup on the scale and pull the espresso.
- Aim for a 36–40 g espresso yield.
- Drizzle caramel syrup inside the serving glass.
- Add ice to the glass.
- Add the caramel syrup over the ice.
- Add the cold milk.
- Pour the prepared espresso over the milk.
- Stir gently to combine.
- Add a straw and serve immediately.
Nutrition
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.
Tried this recipe?
Let us know how it was!How to Keep an Iced Latte From Tasting Watery
The ice is important here, but too much melting ice can quickly dilute the coffee.
For a stronger-tasting latte, start with the recipe’s 150 g of ice rather than automatically using the full 180 g. You can also use 100 g of milk instead of 120 g if you prefer a more concentrated coffee flavor.
The key is to balance the espresso, milk, caramel, and ice instead of simply adding more caramel when the drink tastes weak.
Sometimes it’s just about finding that little balance between strong coffee, cold milk, and enough caramel. 🤎☕
Easy Ways to Change Your Latte
- Make It Stronger: Use 100 g cold milk instead of 120 g for a stronger caramel-coffee taste.
- Make It Sweeter: Increase the caramel syrup to 25 g for a sweeter version.
- Keep It Extra Cold: Use the full 180 g of ice when you want a particularly chilled drink.
- Adjust It to Your Taste: Start with the recipe as written, then adjust the milk or caramel the next time you make it.
Frequently Asked Questions
- Why does my iced caramel latte taste too milky?
If the coffee flavor feels too weak, use 100 g of cold milk instead of 120 g. This gives the espresso and caramel a stronger presence in the finished drink. - How much caramel syrup should I use?
Start with 20 g of caramel syrup for a balanced caramel flavor. If you prefer a sweeter café-style latte, increase it to 25 g. - How much espresso goes into this iced caramel latte?
This recipe uses 18 g of coffee beans and aims for a 36–40 g espresso yield. Weighing the espresso helps keep the drink consistent each time you make it. - Can I make this iced caramel latte less sweet?
Yes. Start with less than 20 g of caramel syrup if you prefer a less sweet coffee. You can always add more after tasting the latte. - Can I use more ice in this latte?
Yes. The recipe uses 150–180 g of ice. Use closer to 180 g when you want the drink extra cold, or stay closer to 150 g for a slightly more concentrated flavor.
If you’ve made this Iced Caramel Latte, I’d love to hear how it turned out! Don’t forget to leave a rating and share your thoughts in the comments below. ☕💌
I started making coffee at home just for myself, experimenting with different coffee beans, flavors, and brewing methods to find what makes each cup better. Over time, that simple hobby turned into a passion, and I began trying new ways to turn those beans into delicious coffee. Now, I share the recipes and ideas I’ve picked up along the way to help others enjoy great coffee at home.