Best Iced Caramel Latte Recipes

ICED CARAMEL LATTE POPS

Steps:

• Milk Layer: Whisk together milk, sweetened condensed milk, and vanilla in a large measuring cup with a spout until well combined. Pour into 6 (3-ounce) ice pop molds, dividing evenly. Freeze until firm but not frozen, about 2 hours. Insert sticks. Set a timer and check early. If they freeze all the way, your stick won't go in and your layers may separate.
• Coffee Layer: Whisk together coffee concentrate, milk, and sweetened condensed milk in a large measuring cup with a spout until well combined. Pour into molds over milk layer, dividing evenly. Freeze until firm but not frozen, about 2 hours.
• Caramel Layer: Spoon 1 tablespoon caramel sauce over coffee layer in each mold. Sprinkle each with 1 teaspoon espresso beans. Freeze until solid, at least 8 hours and up to 2 weeks.

ICED CARAMEL LATTE

Steps:

• 1. In a tall beverage glass, add the coffee granules and hot water; until coffee is dissolved.
• 2. Add the caramel ice cream topping; stir well to combine.
• 3. Add the milk and water; stir until combined.
• 4. Add ice to the glass; and serve immediately.
• 5. Note: Not quite sure how much coffee granules to add when making this latte? I've experimented several times trying to decide what would be the right the amount to add. If adding the 4 teaspoons, I've found the coffee does taste a bit stronger, but it doesn't seem to over power the taste of the caramel topping that's in it, but... after letting the latte sit for a while, and letting the ice cubes melt a bit into the coffee. I found the coffee didn't taste as strong, and I still could taste the caramel topping in it. And when I added less coffee granules, (the 3-1/2 teaspoons) I found I didn't have to let the coffee sit, and let the ice cubes melt just a bit, so the coffee didn't taste as strong. I was able to enjoy the latte immediately. So the amount of instant coffee granules you decide to add, I'll leave that up to you!

ICED CARAMEL LATTE

Steps:

• Place coffee grounds in filter in brew basket of coffee maker. Add water to coffee maker; brew. Cool.
• Pour coffee into 2-qt. glass or plastic pitcher. Add oat milk and 1/2 cup caramel sauce; stir.
• Refrigerate up to 3 days.
• FOR EACH SERVING:
• Fill tall glass with ice. Add 1-1/2 cups coffee mixture. Top with 2 Tbsp. whipped topping. Drizzle with 1 Tbsp. caramel sauce.

ICED CARAMEL LATTE

Steps:

• Shake all ingredients with ice.
• Top with whipped cream and caramel drizzle.