Caramel Iced Latte

Caramel Iced Latte 6

I’m a coffee addict. I’m also a “refreshing summer beverage” addict. So what do you get when you combine “coffee” with “refreshing summer beverage”? This perfect Caramel Iced Latte.

Caramel Iced Latte 5

I learned this recipe from Eric at FreshGround Roasting. For his iced coffees, he uses a coffee concentrate that gives you the ideal punch of coffee flavor without the ice and milk watering it down. Eric also recommends using a medium to dark roast coffee, especially if you’re going to add a sweetener (like caramel syrup). With a darker roast, the coffee can hold its own alongside the milk and sugar – that coffee flavor doesn’t disappear behind the other ingredients.

Caramel Iced Latte 1

I used a French Press for this cold-brewed coffee, but if you don’t have one you can use nearly any other container. And if you want to take cold-brewing to the next level, check out the Toddy – the perfect cold-brewing method.

Are you an iced coffee fan? Have you tried cold-brewing at home?

Caramel Iced Latte
Coffee Concentrate recipe yields enough for approximately 4 iced lattes. Caramel Iced Latte recipe is written to make 1 beverage.

Coffee Concentrate

1 cup coarsely ground coffee – I recommend FreshGround’s Market Blend
4 cups cold water

1. Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.

2. Let steep overnight, or for 8-16 hours.

3. After coffee has steeped, use the plunger on the French Press to strain your coffee.

4. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. Discard the coffee grounds.

5. Coffee concentrate can be stored in the refrigerator for up to two weeks.

If you don’t have a French Press, follow the same process except replace the press with another container. When the coffee has finished steeping, strain out coffee grounds using a couple layers of cheesecloth.

Caramel Iced Latte

2 pumps (or about 1 1/2 to 2 tablespoons) caramel syrup (such as Monin or Torani)
1/3 cup coffee concentrate
2/3 cup milk

1. Add two pumps of caramel syrup to a glass.

2. Pour coffee concentrate and milk into the glass.

3. Add ice as desired.

4. Stir and enjoy!

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  1. my favourite drink EVER! the coffee grounds make an amazing de-puffing (that’s a technical term!) face mask if you mix them with honey 🙂 x

  2. Omg. I think we have the same table 🙂

  3. Coffee and caramel! My favorite drink, I wish I could drink this everyday 🙂

  4. Question! When you steep the grounds overnight, do you put the press in the fridge or leave it out on the counter? Thanks!


  1. […] your own sweet creamy treats with this helpful tutorial for caramel iced lattes from Sarah at Offbeat & […]

  2. […] a super simple and convenient cold-brew process. You can always make the concentrate at home using your own equipment and a similar cold-brew process, but the Toddy is definitely the easiest way to make the most full-flavored coffee concentrate. And […]

  3. […] Recipe and Photos credit to […]

  4. […] or milk 4 tablespoons unsalted butter, melted and slightly cooled ¾ cup triple strength coffee or coffee concentrate (I recommend FreshGround’s Sumatra or Honduras) 1 cup granulated sugar 1 tbsp cocoa powder 1 […]

  5. […] for more summer drink ideas? Try Cranberry-Citrus Mocktails, Caramel Iced Lattes, Mix and Match Drinks with Flavor-Infused Simple Syrups or Orange-Cinnamon Iced […]

  6. […] I’ve shared before how to make smooth, full-flavored, cold-brew coffee for drinks like a caramel iced latte or coffee cocktail. While I love that method, it takes about 8-12 hours for the coffee to steep […]

  7. […] SRC: Get the specifics with this Caramel Iced Latte at: […]

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