Iced Caramel Latte at Home (Costa-Style)
Espresso, cold milk and a caramel sauce you make in one pan, over plenty of ice.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
Easy · Total 15 min · Updated 12 September 2026
Why This Recipe Works
- A proper caramel sauce made with sugar, cream and salt tastes of caramel. Shop-bought syrups taste of vanilla and sweetness, which is why a home iced latte usually disappoints.
- Cold espresso before it meets the ice is the single biggest improvement available. Hot coffee melts the ice and you are drinking weak, watery coffee within a minute.
- Whole milk carries cold coffee better than semi-skimmed. Cold blunts the perception of fat and sweetness, so a drink built to taste right warm tastes thin over ice.
How to Make It
Make a small batch of salted caramel sauce and let it cool. Brew four shots of espresso and cool them fast. Spoon caramel into two tall glasses, fill with ice, pour over the cold coffee and top with cold milk, then stir once so it streaks rather than mixing to a uniform beige.
Ingredients
For the caramel sauce (makes about 200ml)
- 100g caster sugar
- 2 tbsp water
- 75ml double cream, at room temperature
- 15g unsalted butter
- 1/4 tsp flaky sea salt
- 1/2 tsp vanilla extract
For two lattes
- 4 shots espresso, or 120ml very strong coffee
- 300ml whole milk, fridge cold
- Plenty of ice
- 4 tbsp caramel sauce, plus extra to drizzle
Instructions
- 1
Put the sugar and water in a small heavy pan over medium heat. Swirl the pan rather than stirring, and let it bubble until it turns the colour of dark honey, which takes 5 to 7 minutes. Watch it; it goes from amber to burnt in seconds.
- 2
Take the pan off the heat and add the cream. It will bubble up violently, which is normal. Stir until smooth.
- 3
Stir in the butter, salt and vanilla. Pour into a jar and cool to room temperature. It thickens as it cools.
- 4
Brew the espresso. Pour it into a cold metal jug or a shallow bowl and leave it 5 minutes to cool, or set it in the freezer for 3.
- 5
Spoon 2 tablespoons of caramel into the bottom of each tall glass and swirl it up the sides.
- 6
Fill each glass to the top with ice. Pour the cooled espresso over, then top with cold milk.
- 7
Stir once, from the bottom, so the caramel streaks through. Drizzle a little more over the top and serve with a long spoon.
Tips for the Best Results
Do not stir the sugar while it caramelises. It crystallises. Swirl the pan instead.
Ice made from brewed coffee instead of water keeps the drink at full strength as it melts. Freeze a tray the night before.
For an oat milk version, use a barista oat milk. Standard oat milk splits into a curdled layer against cold coffee and acid.
Four shots between two glasses is about a large. Two shots each is generous; one is a flat drink.
Make Ahead & Storage
The caramel sauce keeps two weeks in a sealed jar in the fridge, warm it for ten seconds to loosen. Cold-brew coffee kept in the fridge makes this a one-minute drink for the rest of the week.
What to Serve It With
- A croissant, which is the point of an iced latte at 9am
- A slice of banana bread
- Shortbread, for dipping
- Nothing at all, on a hot afternoon
Nutrition (Estimated, per serving)
| Nutrient | Per serving |
|---|---|
| Energy | 320 kcal |
| Fat | 16g |
| of which saturates | 10g |
| Carbohydrate | 36g |
| of which sugars | 35g |
| Fibre | 0g |
| Protein | 7g |
| Salt | 0.4g |
These are our own estimates, calculated from the ingredient quantities above and divided by 2 servings. They are not laboratory figures, and yours will differ with the cut of meat, the brand of each ingredient and how generously you serve it. Treat them as a guide, not a measurement.
Frequently Asked Questions About Iced Caramel Latte at Home
Can I make it without an espresso machine?
How many calories is a homemade iced caramel latte?
Why did my caramel seize into a lump?
Is this Costa's recipe?
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Curious what it costs to buy instead of make? The Costa Coffee menu prices are here, with calories beside every item.