Do your wallet a favor: make iced caramel lattes at home. It’s easy and with this recipe it’s so quick (even if you don’t have cold brew concentrate ready in your fridge)!
Homemade iced lattes are great. There’s never too much ice, the coffee is fresh, you don’t have to drive and wait in line for 10 minutes, and not to mention how budget friendly they are. The best part – with this recipe you don’t have to do anything in advance.
This is a no fail iced caramel latte recipe. You don’t have to make a cold brew concentrate or wait for coffee to cool. The process is simple: make double strong coffee, pour the coffee slowly over ice while it’s still hot (the pour over filter makes a process a lot easier but it’s not a must), then add milk and caramel sauce. This method is also known as the cold pour over technique or the Japanese iced coffee method.
HOMEMADE ICED CARAMEL LATTE
makes: 1 serving, 12 ounces
4 ounces double strong coffee
4 large ice cubes
4 ounces cold milk
2 tbsp caramel sauce or dulce de leche + a little extra for drizzling
1. Prepare 4 oz coffee and make it double strong. Pour over, Chemex, drip machine or French press: For every serving, use 2 tbsp ground coffee + 4 oz water. That’s 4 tbsp coffee + 8 oz water for two servings or 6 tbsp coffee + 12 oz water for three. If you have a Keurig, brew 1 dark roast k-cup at 4 ounce cup setting.
2. Put 4 large ice cubes in a glass and then slowly!! pour coffee over ice cubes. You don’t have to wait for coffee to cool, do this slowly and the ice will cool the coffee down and dilute it to its ideal strength. Plus, it will lock all the flavors, which results in fresh, sweet iced coffee.
3. Now add 2 tbsp caramel sauce or dulce de leche (yum!) and 4 ounces cold milk and stir well.
4. Top with whipped cream and drizzle with a generous amount of caramel sauce.