Iced Salted Caramel Latte Recipe

Why You’ll Love This Recipe

I love this iced latte because I can make it quickly without any complicated equipment. The combination of caramel and sea salt gives me a sweet-and-salty flavor that works beautifully with strong coffee.

I can also adjust almost everything to suit my taste. I add more espresso when I want a stronger coffee flavor, extra caramel when I want something sweeter, or a different milk when I want to change the texture. It is an easy recipe for warm afternoons, busy mornings, or whenever I am craving a homemade coffee-shop drink.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 shots espresso, cooled slightly
• 1 cup milk
• 2 tablespoons caramel sauce, plus more for drizzling
• 1 cup ice cubes
• 1 small pinch sea salt
• Whipped cream, optional
• Flaky sea salt for garnish, optional

Directions

1. I brew two shots of espresso and let them cool for a few minutes so they do not immediately melt all of my ice.
2. I drizzle a little caramel sauce around the inside of a tall glass. This is optional, but I like the extra caramel flavor and the café-style appearance it gives the drink.
3. I fill the glass with ice cubes.
4. I pour the milk over the ice, then add the caramel sauce and a small pinch of sea salt.
5. I pour the espresso into the glass and stir everything thoroughly until the caramel is incorporated into the coffee and milk.
6. When I want a more indulgent latte, I finish it with whipped cream, an extra drizzle of caramel sauce, and a tiny sprinkle of flaky sea salt.
7. I serve my iced salted caramel latte immediately while it is cold and the ice is still fresh.

Servings and Timing

This recipe makes approximately 1 large iced latte.

• Prep time: 5 minutes
• Cook time: 0 minutes, aside from brewing the espresso
• Total time: about 5 minutes
• Servings: 1

Variations

For a dairy-free version, I replace regular milk with oat, almond, soy, or coconut milk. I especially like oat milk when I want a creamy consistency without using dairy.

When I want a stronger latte, I add another shot of espresso. If I prefer something milder, I use a single shot or add a little more milk.

I can also make the drink less sweet by reducing the caramel sauce to 1 tablespoon. When I want extra caramel flavor, I drizzle additional sauce inside the glass and over the finished latte.

If I do not have an espresso machine, I use strongly brewed coffee or cold brew concentrate instead. The flavor is slightly different, but I still get a delicious iced caramel coffee.

For a vanilla salted caramel latte, I stir in a small splash of vanilla extract or vanilla syrup. I find that vanilla makes the caramel flavor taste even richer.

Storage/Reheating

I think this latte tastes best immediately after I make it because the ice gradually melts and dilutes the coffee. If I want to prepare part of it ahead of time, I brew the espresso, let it cool, and keep it covered in the refrigerator.

I can also mix the chilled espresso, milk, caramel sauce, and salt ahead of time and refrigerate the mixture for up to 24 hours. I wait until serving to add the ice, whipped cream, and caramel drizzle.

Since this is an iced drink, I do not normally reheat it. If I decide I want a hot salted caramel latte instead, I leave out the ice, warm the milk, and combine it with freshly brewed espresso, caramel sauce, and sea salt.

FAQs

Can I make an Iced Salted Caramel Latte without an espresso machine?

Yes. When I do not have espresso available, I use strong brewed coffee, instant espresso, or cold brew concentrate. I prefer making the coffee stronger than usual so its flavor does not disappear once I add milk and ice.

What kind of milk works best?

I usually choose whole milk when I want the creamiest latte, but 2% milk also works well. For a dairy-free drink, I like oat milk because its creamy texture pairs particularly well with caramel.

How much salt should I add?

I start with only a very small pinch. I want the salt to enhance the caramel rather than make the latte taste noticeably salty. I taste the drink after stirring and add another tiny pinch only if needed.

Can I use homemade caramel sauce?

Absolutely. I use either homemade or store-bought caramel sauce depending on what I have available. I make sure the sauce is fluid enough to mix into the cold drink; if it is very thick, I first stir it into the slightly warm espresso.

Can I make this latte less sweet?

Yes. I simply reduce the amount of caramel sauce. I usually start with 1 tablespoon for a less-sweet latte and add more only after tasting. I can also use unsweetened milk to keep the sweetness under control.

Conclusion

This Iced Salted Caramel Latte gives me the sweet, creamy flavor of a coffee-shop drink without requiring much time or effort. I love how the bold espresso balances the caramel, while a small amount of sea salt keeps the sweetness from becoming overwhelming.

Iced Salted Caramel Latte Recipe

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A smooth and refreshing iced latte made with bold espresso, creamy milk, sweet caramel sauce, and a pinch of sea salt. This café-style drink comes together in just 5 minutes.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 large iced latte
• Category: Drinks
• Method: Stir
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 shots espresso, cooled slightly
• 1 cup milk
• 2 tablespoons caramel sauce, plus more for drizzling
• 1 cup ice cubes
• 1 small pinch sea salt
• Whipped cream, optional
• Flaky sea salt for garnish, optional

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Instructions

1. Brew two shots of espresso and let them cool for a few minutes.
2. Drizzle a little caramel sauce around the inside of a tall glass, if desired.
3. Fill the glass with ice cubes.
4. Pour the milk over the ice, then add the caramel sauce and a small pinch of sea salt.
5. Pour in the cooled espresso and stir thoroughly until the caramel is well incorporated.
6. Top with whipped cream, an extra drizzle of caramel sauce, and a tiny sprinkle of flaky sea salt, if desired.
7. Serve immediately while cold.

Notes

• For a dairy-free latte, use oat, almond, soy, or coconut milk.
• For a stronger coffee flavor, add an extra shot of espresso. For a milder latte, use one shot or add more milk.
• For a less-sweet latte, reduce the caramel sauce to 1 tablespoon.
• If you do not have an espresso machine, substitute strong brewed coffee, instant espresso, or cold brew concentrate.
• For a vanilla salted caramel latte, add a small splash of vanilla extract or vanilla syrup.
• If the caramel sauce is very thick, stir it into the slightly warm espresso before assembling the drink.
• The espresso can be brewed ahead and refrigerated until ready to use.
• The espresso, milk, caramel sauce, and salt can be mixed and refrigerated for up to 24 hours. Add ice and toppings just before serving.

Nutrition

• Serving Size: 1 large latte
• Calories: 310 kcal
• Sugar: 38 g
• Sodium: 260 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 0 g
• Protein: 9 g
• Cholesterol: 30 mg