Iced Caramel Latte
This cold latte blends caramel into the coffee instead of layering espresso over foam like a caramel macchiato. The result is evenly sweet from the first sip, with espresso still in charge.
Non-alcoholicMake it like a pro.
- 01
Whisk the caramel sauce into the hot espresso until no thick streaks remain.
- 02
Fill a tall glass with ice and cold 2% milk.
- 03
Pour in the caramel espresso and stir until the drink is evenly colored.
Tools for This Recipe
Helpful equipment for making this recipe at home.
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Easy swaps
- Use one teaspoon caramel sauce for a less sweet latte; the base nutrition then changes.
- Use cold unsweetened soy milk for a dairy-free base only if the caramel sauce label is also dairy-free.
Mixpert tips
- Warm espresso dissolves caramel sauce more completely than cold milk does.
- Taste after stirring; caramel left on the glass wall can make the drink seem less sweet than it is.
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Iced Caramel Latte FAQs
Why is caramel sauce sticking to the glass?
Caramel sauce is thick when cold. Stir it into the freshly brewed espresso until smooth before adding milk and ice. A syrup can be easier to mix, but it has a different sweetness and the original nutrition estimate would no longer apply.
How is this different from a caramel macchiato?
The caramel is mixed into the espresso and milk for an even latte; a caramel macchiato is deliberately layered and often includes vanilla.
Can I use caramel syrup?
Yes. Start with one tablespoon, but use that syrup's label when calculating nutrition because it is not the same as caramel sauce.