Caramel Vanilla Iced Latte
A sweet and creamy coffeehouse style drink, this iced latte features a homemade vanilla and caramel syrup.
Servings 1 latte
Calories 213kcal
Ingredients
Caramel Vanilla Syrup
- ⅔ Cup Sugar
- ½ Tbsp Corn Syrup
- 7 oz Water lukewarm, divided
- ½ tsp Vanilla extract
- ¼ tsp Sea Salt
Iced Caramel Vanilla Latte
- 6 oz Milk of Choice
- 2 Tbsp Caramel Vanilla Syrup
- 2 oz Freshly Brewed Espresso or other strong coffee
- 2 oz Ice
Instructions
Syrup
- In a small saucepan, add the sugar, corn syrup and 1 oz of the water. Cook on medium-high, stirring until the sugar is dissolved and the mixture begins bubbling.
- Continue cooking without stirring until the mixture reaches 325-330°F on an instant-read thermometer.
- Immediately turn off the heat and add in the remaining water, vanilla, and salt, carefully as the caramel may seize. Stir until smooth, then transfer to an 8oz jar to cool.
Latte
- If desired, use a handheld milk frother to froth up the milk. Fill a glass mug or jar with the ice, and pour the espresso on top. Stir in the syrup.
- Top with frothed or unfrothed milk, and serve immediately with a straw.
Notes
- Make ahead tips:
- Allow the caramel vanilla syrup to cool to room temperature loosely covered. Then seal tightly and refrigerate for 2-3 months. Use cold or warm.
- The prepared latte tastes best served immediately, because the ice will begin to melt. I do not suggest preparing them in advance. However, you can mix the syrup into milk or espresso for quicker preparation, and store for 1-2 days.
- Use remaining syrup in other coffee drinks, hot or cold.