Description
A simple, three-step recipe for a rich iced caramel latte using homemade salted caramel sauce. This drink is ready in 10 minutes, costs pennies to make, and offers a superior taste compared to coffee shop versions.
Ingredients
Scale
- 1 cup (200g) white granulated sugar
- 1/2 cup (113g) unsalted butter, cubed
- 1/2 cup (120ml) heavy cream, room temperature or slightly warm
- 1/2 teaspoon flaky sea salt
- 1 teaspoon vanilla extract
- 1 cup (240ml) strong brewed coffee, cooled
- 3/4 cup (180ml) milk of choice (whole, oat, or almond)
- Ice cubes
- Extra caramel sauce for drizzling
Instructions
- Pour sugar into a heavy-bottomed saucepan over medium heat. Let it melt undisturbed until it turns into a clear, golden amber liquid, then gently whisk the edges into the center.
- Once the sugar is deep amber, remove the pan from heat. Carefully add the cubed butter (it will bubble aggressively) and whisk until completely melted and incorporated.
- Slowly pour in the warm heavy cream while whisking constantly. Return to low heat for 30 seconds to combine, then remove from heat. Stir in vanilla extract and sea salt. Pour into a jar to cool.
- Fill a tall glass with ice cubes. Pour in the cold brewed coffee and milk.
- Drizzle 2-3 tablespoons of the homemade salted caramel sauce over the top. Stir to combine or enjoy layered, and serve immediately.
Notes
Ensure heavy cream is warm before adding to hot caramel to prevent violent bubbling. If caramel seizes, add a splash of warm water and whisk gently. Coffee must be cooled completely to prevent melting ice too quickly. Caramel sauce keeps in the fridge for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 280
- Sugar: 32
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Protein: 6
Keywords: iced caramel latte, homemade caramel sauce, salted caramel, coffee recipe, easy dessert drink, vegan option, cold brew