This is a straightforward homemade version of the McDonald’s Iced Caramel Latte — it’s creamy, sweet, and takes literally three minutes. Super budget-friendly and perfect when you want coffeehouse vibes without leaving your couch.
Jump to RecipeQuick Summary
- Prep time: 3 mins
- Cook time: 0
- Flavor: sweet, creamy, iced coffee heaven
- Great for: busy mornings, afternoon slumps, hot days
Why I Like This Recipe
Made it once out of pure desperation. No energy, but needed caffeine and comfort. This thing hit all the spots — cold, sweet, super easy. Been hooked ever since. Whipped cream on top? Not optional in my world.
Ingredients
- 1 shot espresso (about 60 ml)
- 1 tbsp caramel syrup
- 125 ml milk
- Whipped cream (for topping)
- Extra caramel for drizzle (optional but yeah, do it)
- Ice cubes
How To Make Iced Caramel Latte
- Make the espresso: Brew it, mix in the caramel syrup. Let it cool a bit — warm latte over ice is just sad.
- Decorate the glass: Optional, but swirl a little caramel inside the glass. For the drama.
- Add ice: Fill your glass with cubes. Cold coffee needs cold vibes.
- Pour the milk: Right into the ice. Creamy base = chef’s kiss.
- Top it off: Pour in the cooled espresso-caramel mix.
- Whipped cream it: Go heavy. Then hit it with more caramel on top.
- Drink it: Sip. Chill. Repeat.
Tips for Success
- Let your espresso cool down so it doesn’t melt the ice too fast.
- Use whole milk if you want it extra creamy.
- No espresso machine? Strong brewed coffee works too.
- Go wild with the whipped cream. Seriously.
- Drink it fresh — it’s not a fridge-friendly drink.
Storage and Reheating
- Fridge: You can chill the coffee-caramel mix ahead, but once it’s assembled, drink it right away.
- Don’t reheat — this one lives on ice only.
FAQs
Totally. Just make sure it’s strong so it doesn’t get lost in the milk.
Any sweet caramel coffee syrup. Or even ice cream topping if that’s all you’ve got.
Yes! Oat milk or almond milk both taste great here.
Need? No. Should you? Always.
Yes. Triple it, even. No judgment.
Common Mistakes and How to Dodge Them
- Pouring hot espresso on ice: It melts everything and waters it down. Let it cool first.
- Too much syrup: It gets sweet fast. Start small, taste, then add more.
- Skipping the whipped cream: Look. It’s not just for looks. It makes the whole drink feel fancy.
- Not enough ice: You want this cold and refreshing — don’t skimp.
- Using weak coffee: It’ll get lost in the milk. Go bold or go home.
Nutrition Facts (Per Serving)
- Calories: 138 kcal
- Sugar: 19.3 g
- Sodium: 69.5 mg
- Fat: 2.9 g
- Carbohydrates: 23.3 g
- Protein: 5.2 g
- Cholesterol: 10.4 mg
Iced Caramel Latte Recipe
Course: DrinksCuisine: AmericanDifficulty: Easy1
servings3
minutes138
kcalSweet, creamy iced caramel latte with espresso, milk, and a whipped cream crown — your coffeehouse fix in 3 minutes flat.
Ingredients
1 espresso shot (60 ml)
1 tbsp caramel syrup
125 ml milk
Whipped cream (optional, but come on)
Ice cubes
Extra caramel drizzle
Directions
- Brew espresso, stir in caramel syrup, let cool.
- Optional: swirl caramel inside a tall glass.
- Fill glass with ice.
- Pour in milk.
- Add espresso mix on top.
- Finish with whipped cream + drizzle.
Notes
- Strong coffee = better flavor.
- Chill the espresso before mixing.
- Use your favorite milk — dairy or not.
- Drink it right away for max chill.
