Caramel iced coffee at home
Skip the drive thru and mix a creamy, caramel iced coffee in minutes. It is bold enough to stay flavorful over ice, lightly sweet, and topped with a cloud of whipped cream for that coffeehouse moment at home.
Servings: 1
Equipment
- kettle or coffee maker
- heatproof jar or glass
- spoon
- measuring spoons
Ingredients
- 2 tbsp ground coffee brew a strong cup
- 1 cup unsweetened almond milk or oat milk
- 1 tbsp low sugar caramel sauce
- 1/2 tsp vanilla extract
- Ice cubes
- Store bought whipped cream light or dairy free if preferred
Instructions
Brew and chill the coffee
- Brew a strong cup with 2 tbsp ground coffee. Let it cool until no longer steaming.
Dissolve the caramel
- In a small cup, stir the caramel sauce into 2 to 3 tbsp warm coffee until completely smooth.
Build the drink
- Fill a tall glass with ice.
- Pour in the remaining brewed coffee.
- Add the caramel mixture, then the vanilla.
- Top with the almond or oat milk. Stir to combine.
Crown with whipped cream
- Shake the can of whipped cream, then add a lofty swirl on top.
Finish with a drizzle
- Warm a teaspoon of caramel for 5 to 10 seconds so it ribbons easily, then drizzle over the whip.
Notes
Make ahead, batching, and storage
- Brew ahead. Make double strength coffee, chill in a sealed jar, and use within 2 to 3 days.
- Coffee ice cubes. Freeze leftover coffee in trays and use for zero dilution.
- Party pitcher for 4. Mix 720 ml strong coffee, 480 to 600 ml milk, 4 tbsp caramel, 2 tsp vanilla. Chill, pour over ice, then finish each glass with whipped cream and drizzle.
- Vegan: Plant milk plus vegan caramel and dairy free whip, or skip the whip.
- Lower sugar: Start with 2 tsp caramel, sweeten the rest with vanilla stevia if needed.
- Decaf friendly: Brew strong decaf using the same ratios.
- No whip: Keep it light and finish with a pinch of flaky salt for a salted caramel vibe.