Caramel Iced Latte

Sometimes the best recipes are the simplest, and that’s definitely the case with this café classic, the Caramel Iced Latte. This recipe combines a shot of espresso with Hollander’s Classic Caramel sauce and frothed cold milk for a delicious treat that can be enjoyed year round but especially in the warm weather months when hot coffee is the furthest thing from your mind.

Recipe Details

• Complexity - Low
• Serves - 1
• Prep Time - 5 Min
• Cost - ($)

Ingredients

• Espresso | 1:2 Ratio - +/- 1.5 fl oz / 44 ml
• Hollander Café Sauce Classic Caramel - 1 fl oz / 30 ml
• Cold Frothed Milk - 4 fl oz / 118 ml
• Ice

Equipment

• Cocktail Shaker / Large Glass
• French Press
• Shot Glass Pitcher

Step-by-Step Instructions

Combine Your Espresso and Caramel

This recipe is super straightforward, but there are a few small tricks that can make the process a bit easier. Start by pulling a double shot of espresso. We recommend using something more nutty, caramel or chocolate forward as it harmonizes well with the caramel sauce. For this recipe I used Crema Wave in particular. Pull your espresso into a measured shot glass. The total volume is less important than following your brew recipe.

Measure and combine 1 fl oz of your caramel with the espresso in your shot glass pitcher. Stir gently until the caramel is fully incorporated and add to your shaker.

Chill Your Espresso

After your espresso and caramel are combined you’ll want to chill them before adding your milk. My preference is to use a cocktail shaker, but you can also use a large glass. Either way, add ice and shake or stir until the mixture is fully chilled. Fill a separate glass with ice and strain your chilled mixture into it (for an added flourish, you can dress the sides of the glass with caramel sauce). Straining is important because it prevents small pieces of ice from making their way into your drink which can impact mouthfeel and temperature as you’ll either wind up drinking them or they’ll melt more quickly than the rest of the ice.

Froth Your Milk

In my experience the best way to froth cold milk is with a French press. The filter screen acts as a perfect aerator to create thick cold foam for iced coffee drinks. You also have direct control over the amount of foam you create. Simply add your milk to your French press and rapidly raise and lower the plunger to create foam. Depending on the size of your French press, you may need to add more milk in order to (in that case, plan on making a second latte for a friend).

Based on how much foam you produce, your milk will either partially incorporate or float on top. Alternatively you can add some milk directly from the carton into your espresso/caramel mixture or you can always give things a quick stir if needed.

Top and Enjoy

At this point, all that’s left to do is top your drink with your frothed milk and enjoy! For a bit of extra caramel flavor you can drizzle a bit more sauce across the top of your foam before serving.

Photography by Grace Walker

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