Iced Caramel Coffee
Chilled brewed coffee, milk, and buttery caramel come together in this creamy iced drink, ready in minutes for a refreshing afternoon pick-me-up.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeIced caramel coffee is a chilled American-style cafรฉ drink made with brewed coffee, milk, ice, and sweet caramel sauce. It is refreshing enough for warm afternoons but simple enough to make whenever you have leftover coffee.
This version uses strongly brewed coffee so the flavor stays bold after the ice melts. Chill the coffee completely before assembling, or the drink will become watery and the ice will melt too quickly. Adjust the caramel to taste, especially if your milk or caramel sauce is already sweetened.
Ingredients
- 2 cups (480 ml) strongly brewed coffee
- 3 tablespoons (45 ml) caramel sauce, plus more for drizzling
- 1/2 cup (120 ml) cold whole milk or unsweetened milk alternative
- 2 cups (280 g) ice cubes
- Whipped cream, optional, for serving
Instructions
- 1
Brew the coffee strongly and let it cool to room temperature, about 5 minutes. For the best flavor, chill it in the refrigerator before assembling.
- 2
Divide the caramel sauce between two 12-ounce (355-ml) glasses, then pour 1 tablespoon (15 ml) of the cold milk into each glass. Stir until the caramel loosens and looks smooth.
- 3
Fill each glass with 1 cup (140 g) of ice, leaving enough room for the coffee and milk.
- 4
Pour 1 cup (240 ml) of chilled coffee into each glass over the ice. Stir gently from the bottom to distribute the caramel.
- 5
Add 1/4 cup (60 ml) of cold milk to each glass and stir until the drink is evenly colored and chilled, about 10 seconds.
- 6
Top with whipped cream and a light caramel drizzle, if using. Serve immediately while the ice is firm.
Tips for the Best Iced Caramel Coffee
- Brew the coffee slightly stronger than usual because ice and milk dilute its flavor. Dark or medium-dark roast coffee gives the most pronounced caramel pairing.
- Do not pour hot coffee directly over a full glass of ice; it melts quickly and makes the drink watery. Chill the coffee in advance for the best texture.
- If the caramel sauce sinks or clumps, mix it with the small amount of milk before adding the coffee. Warm caramel sauce may also be easier to stir, but cool it before assembling.
- Use oat, almond, or soy milk instead of dairy milk if preferred. Choose an unsweetened version if your caramel sauce is very sweet.
- For make-ahead preparation, refrigerate the brewed coffee for up to 3 days, then assemble each drink fresh with ice and milk.
Storage and Reheating
Refrigerate leftover brewed coffee in a covered container for up to 3 days. The assembled drink is best served immediately; if necessary, refrigerate it for up to 1 hour without ice, then add fresh ice before serving. Do not freeze the finished drink.
Frequently Asked Questions
Can I make iced caramel coffee with leftover coffee?
Yes. Refrigerated leftover coffee works well; use it within 3 days and stir it before adding it to the drink. Strong coffee or cold brew will give a fuller flavor.
How do I keep iced coffee from tasting watered down?
Chill the coffee before pouring it over ice, and brew it slightly stronger than usual. You can also freeze extra coffee in ice-cube trays and use the cubes in place of regular ice.
Can I use caramel syrup instead of caramel sauce?
Yes. Caramel syrup mixes more easily into cold coffee, but it is usually thinner and less creamy than caramel sauce. Start with 2 tablespoons (30 ml) and add more to taste.
Can I make this drink dairy-free?
Yes. Replace the milk with an unsweetened plant-based milk and use a dairy-free caramel sauce. Oat and soy milk provide the creamiest results.
Quick Info
Prep Time
5 min
Cook Time
5 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
