Description
A quick, cafe-quality iced vanilla caramel latte made in under 5 minutes with homemade caramel sauce, perfect for busy mornings.
Ingredients
Scale
- 1 cup (240ml) strong coffee or espresso
- 2 tablespoons (30ml) heavy cream
- 1 cup (240ml) milk of choice (whole, oat, or almond)
- 1/2 cup (100g) sugar (mix of white and brown)
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon (5ml) vanilla extract
- 1/2 teaspoon sea salt
- Ice cubes
Instructions
- Make the caramel sauce: Melt sugar in a microwave-safe bowl (2 minutes, stirring every 30 seconds) or a saucepan over medium heat until amber-colored.
- Carefully add butter and heavy cream to the melted sugar. Stir until smooth and emulsified. Stir in vanilla extract and a pinch of salt. Set aside to cool slightly.
- Brew coffee and let it cool for a minute so it is warm but not boiling.
- Fill a tall glass with ice cubes.
- Pour in the cooled coffee, leaving room for milk and caramel.
- Add 2 tablespoons of caramel sauce and stir gently to mix.
- Pour in the milk. For foam, shake milk and remaining cream in a jar with a lid for 30 seconds, then pour over the coffee.
- Top with extra caramel sauce drizzle and a sprinkle of flaky sea salt.
- Stir well before drinking and serve immediately.
Notes
Caramel sauce can be made ahead and stored in the fridge for up to two weeks. Reheat for 15 seconds before using. Watch sugar color carefully to avoid burning. Use flaky sea salt for best texture and flavor. If caramel seizes, gently reheat with a splash of warm water.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 280
- Sugar: 28
- Sodium: 120
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 32
- Protein: 4
Keywords: iced latte, caramel latte, vanilla latte, busy morning recipe, quick coffee, homemade caramel, dairy-free option, 5 minute recipe