Description
A rich, homemade iced latte featuring scratch-made salted caramel sauce and a light, airy espresso-infused whipped cream topping, offering a superior alternative to coffee shop drinks.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup heavy cream (warmed)
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 shots espresso (about 60ml, cooled)
- 1 cup milk (whole, oat, or almond)
- Ice cubes
- 1/2 cup heavy whipping cream (cold)
- 2 tablespoons cooled espresso
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- Sea salt flakes (optional garnish)
- Extra caramel drizzle (optional garnish)
Instructions
- Pour granulated sugar into a small saucepan over medium heat. Let it melt without stirring until it turns into a liquid amber color (5-7 minutes).
- Carefully add the warm heavy cream to the melted sugar; it will bubble violently. Whisk constantly until smooth and incorporated (about 2 minutes).
- Remove from heat and whisk in the butter, kosher salt, and vanilla extract. Set aside to cool slightly.
- Brew two shots of espresso and let them cool to room temperature.
- Fill a tall glass with ice cubes. Pour in the milk over the ice.
- Add 2-3 tablespoons of the salted caramel sauce to the glass.
- Slowly pour the cooled espresso over the back of a spoon to layer it, or stir to combine.
- In a blender or mixing bowl, combine the cold heavy whipping cream, cooled espresso, powdered sugar, and vanilla extract.
- Blend or whip on high speed until stiff peaks form (1-2 minutes in blender, 3-4 minutes with hand mixer).
- Spoon the espresso whip generously over the top of the latte.
- Garnish with sea salt flakes and a drizzle of extra caramel sauce. Serve immediately.
Notes
Warm the cream before adding to hot sugar to prevent seizing. Ensure the espresso is cooled before whipping into the cream to maintain texture. The caramel sauce can be made up to 2 weeks in advance and stored in the fridge. For a lighter version, use oat milk and reduce the caramel amount.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 large latte
- Calories: 380
- Sugar: 38
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 42
- Protein: 6
Keywords: salted caramel latte, iced coffee, espresso whip, homemade caramel, coffee shop drink, iced latte recipe, espresso cream