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This Iced Salted Caramel Latte is my go to treat for those afternoons that need a little sweetness and a pick me up. Creamy milk melds with rich espresso and silky caramel for a café style indulgence you can easily create at home no espresso machine required. The little pinch of sea salt is what takes this over the top adding a gentle complexity to every sip.
Every time I make this latte it reminds me of the first hot summer day I tried to cool down with coffee and discovered how magical cold brews could be with a little homemade flair.
Ingredients
- Espresso or strong coffee: Hopeful for a deep bold coffee flavor Use a smooth dark roast or your favorite blend cooled
- Caramel sauce: Brings that classic candy like sweetness I like using a thicker sauce for a richer mouthfeel
- Milk: Creates creaminess and ties the caramel and coffee together Whole milk or oat milk are my personal favorites for the perfect texture
- Sea salt: Just a pinch will balance out the sweetness and make the caramel flavor come alive Flaky sea salt is my first choice for light bursts of saltiness
- Ice cubes: Essential for chilling the drink I prefer filtered water ice to keep the flavor clean
Step by Step Instructions
- Brew and Cool Your Coffee:
- Start by preparing one shot of espresso or brew half a cup of very strong coffee Enjoy it hot if you like but for iced drinks you want to allow it to cool fully to avoid melting the ice and diluting the flavor
- Blend Coffee and Caramel:
- Pour your cooled coffee into a glass Add your caramel sauce and stir well until the caramel is completely dissolved This ensures every mouthful has the sweet caramel flavor mixed throughout
- Add Ice and Milk:
- Fill the glass with plenty of ice cubes Pour in your milk of choice slowly so you can see those lovely coffee and milk swirls forming
- Finish with Salt and Stir:
- Sprinkle a generous pinch of sea salt over the top Stir everything together right before serving so the salt melts in just enough and the caramel flavor shines
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The caramel sauce is my favorite ingredient here because you can pick any kind from smooth and buttery to dark and almost burnt for a deeper note One summer my niece and I spent a whole afternoon taste testing different sea salts to find our favorite flake for this recipe and it is now a summer memory I cherish
Storage Tips
If you want to prep ahead you can mix the coffee and caramel together and store in the fridge up to a day Just wait to add milk ice and salt until serving so your latte tastes fresh and the ice does not water it down
Ingredient Substitutions
No espresso machine Use strong stovetop coffee cold brew or even instant espresso powder dissolved in a bit of hot water If you are dairy free almond milk or oat milk are both delicious Caramel can be swapped for dulce de leche if you want an ultra decadent vibe
Serving Suggestions
Serve this latte in a tall glass for the best visual effect Drizzle a little extra caramel on top or around the inside of the glass for a coffeehouse look A scoop of vanilla ice cream turns it into a dessert treat
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Cultural Context
Iced coffee drinks became popular in the United States in the early 2000s with global coffee chains giving them a celebrity status Combining sweet caramel and a salty note draws inspiration from European desserts like salted caramel candies making this drink both trendy and timeless
Recipe FAQs
- → What type of milk works best?
Use whole, skim, or any plant-based milk like oat or almond for your preferred creaminess.
- → Can this drink be made without espresso?
Yes, substitute with strong-brewed coffee if espresso isn’t available. Adjust strength to your liking.
- → How do I make caramel sauce at home?
Simmer sugar with a splash of water until golden, add butter and cream, then stir until smooth and thick.
- → Is it possible to serve this hot?
Absolutely—simply warm the milk and coffee, blend in caramel, and omit the ice for a cozy version.
- → How much sea salt should I use?
A pinch is enough. Sprinkle sparingly to highlight the caramel and balance the sweetness without overwhelming the drink.