Go Back
Iced Sea-Salt Caramel Latte

Iced Sea-Salt Caramel Latte

Cool, creamy, and perfectly balanced with a sweet-and-salty kick, this iced version is an ideal warm-weather treat.
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings: 1
Course: Drinks
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Caramel-Salt Syrup (homemade option):
  • ½ cup granulated sugar
  • ½ cup water
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract
  • ¼ –½ tsp fine sea salt
Latte:
  • 1 –2 shots espresso ≈ 2 oz, cooled
  • ½ cup cold milk of choice
  • 1 –2 Tbsp caramel-salt syrup or store-bought salted caramel syrup
  • 1 cup ice cubes
  • Optional toppings: cold foam or whipped cream extra caramel drizzle, pinch of flaky sea salt

Equipment

  • Espresso machine or coffee maker/French press (to brew strong coffee)
  • Tall glass (12–16 oz) for serving
  • Small saucepan (if making homemade caramel syrup)
  • Stirring spoon or bar spoon
  • Measuring cups and spoons
  • Ice cube tray (for plenty of fresh ice)
  • Whisk (optional, for mixing syrup or frothing milk)
  • Milk frother or handheld frother (optional, if you want cold foam topping)

Method
 

Make the caramel-salt syrup (optional):
  1. Heat sugar and water over medium heat until dissolved.
  2. Let boil until it turns light amber.
  3. Remove from heat, whisk in cream and vanilla, then stir in sea salt. Cool completely.
Assemble the iced latte:
  1. Fill a tall glass with ice cubes.
  2. Add caramel-salt syrup and cooled espresso; stir well.
  3. Pour in cold milk. Stir gently to combine.
  4. Top with cold foam or whipped cream, drizzle more caramel, and sprinkle a tiny pinch of flaky salt.

Notes

  • Chill the espresso: Let freshly brewed espresso or strong coffee cool for a few minutes, or pop it in the fridge for a quick chill to prevent melting the ice too fast.
  • Homemade syrup storage: Keep extra caramel-salt syrup in an airtight jar in the refrigerator for up to 2 weeks. Warm slightly or shake before using if it thickens.
  • Control the sweetness: Start with 1 tablespoon of syrup and taste before adding more. The salt enhances flavor, so you may need less sugar than expected.
  • Salt selection: Use fine sea salt for the syrup so it dissolves completely, and finish with a tiny pinch of flaky salt for garnish and texture.
  • Dairy-free options: Oat milk froths nicely and adds a subtle sweetness; almond or coconut milk also pairs well with caramel.
  • Cold foam topping: For a coffeehouse look, froth a few tablespoons of milk (or a mix of milk and cream) using a handheld frother or French press and spoon over the drink.
  • Batch preparation: Brew a pot of strong coffee and store it in the fridge for quick assembly of multiple servings—perfect for entertaining.
  • Flavor variations: Add a dash of vanilla extract or a hint of cinnamon to the caramel syrup for an extra dimension.