Iced Caramel Latte

Making an iced caramel latte at home is surprisingly simple. Brew two shots of fresh espresso, then stir the hot coffee together with caramel sauce until completely smooth. Fill a tall glass with ice, pour in cold whole milk then slowly add the caramel espresso to create beautiful layers. Finish with freshly whipped cream and a drizzle of caramel sauce for a coffee shop style treat that's rich, creamy and full of flavour.

Although they look similar they're made differently. An iced caramel latte mixes the espresso with caramel before it's added to the milk, creating a smooth, evenly sweet drink. An iced caramel macchiato is layered with vanilla syrup, milk, ice and espresso poured over the top then finished with caramel drizzle. A latte has a richer caramel flavour throughout while a macchiato offers a stronger coffee flavour in the first few sips.

Absolutely. While freshly brewed espresso gives the most authentic flavour you can use strong brewed coffee, instant espresso powder or a concentrated cold brew instead. The key is making sure your coffee is bold enough to stand up to the milk and caramel. Mixing the caramel into the hot coffee before adding it to the milk also helps create the smoothest flavour.

Whole milk is the best choice if you want a rich 'n' creamy latte with a smooth texture. The extra fat gives the drink a fuller body and helps balance the sweetness of the caramel and the boldness of the espresso. If you prefer a dairy free version then oat milk is a fantastic alternative because its naturally creamy texture pairs beautifully with caramel. We've made many different variations of this drink before sharing these insights with our readers.

Caramel sauce is the better option if you're after a homemade coffee shop quality drink. It has a deeper buttery flavour and creates a richer 'n' creamier latte than syrup alone. Stirring the sauce into the hot espresso allows it to melt completely giving every sip a smooth caramel flavour without any sticky bits settling at the bottom of the glass.

The biggest difference usually comes down to three things: using coffee that's too weak, choosing low fat milk and adding the caramel directly to cold milk. For the best results, use two shots of freshly brewed espresso, whole milk and a homemade caramel sauce. Mix the caramel into the hot espresso first, then pour it over the milk and ice. Topping it with freshly whipped cream and an extra drizzle of caramel gives it that indulgent coffee shop finish that people love.