A delicious caramel iced coffee is much more than a caramel-flavored creamy drink. You want it decadently sweet and frothy, and there’s technique involved to get there.
At home, we don’t have the milk frothers and fancy espresso machines they have in coffee shops, which means we must improvise. This is actually better because we can make our coffee patiently without the stress of having queued customers waiting for their lattes.
For this recipe, we’re making good use of a good bottle of caramel sauce. Choose your favorite; the quality overall is great. We’ll use it both to garnish our glass and to flavor our milky coffee.
Talking about milk, I love using half & half for this one, but I guess you can use whole milk or your preferred milk alternative. The key here is creaminess, and since half & half is made with equal parts milk and cream, you’ve got yourself one thick coffee. Trust me; once you use half & half for your caffeinated drinks, you won’t want to use regular milk ever again.
We’ll also need a proper espresso. I make mine with an Italian aluminum Moka pot, but feel free to make yours any way you want. Nespresso machines and the likes are getting better every year.
Make sure you have a hand mixer in hand or those little electric milk frothers because we want our caramelly milk light and frothy. Then you just have to pour it over your espresso in a glass filled with ice for a lovely drink.
I recommend going all-in and adding a dollop of whipped cream on top of your coffee; it’s just the perfect excuse to drizzle a little more caramel sauce over the whole thing.
Four ingredients plus the ice, that’s all you need, and if you’re feeling adventurous, try using salted caramel sauce, that stuff is delicious, and the resulting drink is mind-blowing. Who would have thought a little saltiness could be so contrastingly brilliant?
Brew your espresso and let it cool to room temperature.
In a small mixing bowl, combine the half & half and the caramel sauce. Use a hand mixer to whip until well incorporated and frothy.
Garnish the sides of a glass with dripped caramel sauce and fill with fresh ice. Pour your cool expresso and top with the frothy caramel milk.
Stir gently, garnish with whipped cream, extra caramel sauce and enjoy.