Homemade Caramel Vanilla Iced Coffee

This Homemade Caramel Vanilla Iced Latte tastes better than the coffee shop and is SO easy to make! It’s paleo and vegan-friendly and free of gluten and refined sugar too!

Why You Will LOVE This Recipe

Coffee snobs (oops, I mean ‘connoisseurs’) look away! Some might find it offensive to even call this coffee, but to me, this sweet, milky drink with just a hint of vanilla is heaven in a cup!

When someone asks if I “like coffee” I usually respond by emphasizing that “I like my coffee.” Which really means that I only like the coffee I drink at home. Which actually really means that it has to be flavored coffee with an embarrassing amount of this homemade caramel sauce stirred in. 

This is how I start my morning and it even makes me look forward to rolling out of bed at the ungodly hour of 5am. Considering it’s literally a hundred degrees outside, I wake up and my face is basically already melting off my head, and I just cannot do hot coffee even though I want it sooo bad! But then I discovered this– the refreshing frosty-cold of a homemade caramel vanilla iced latte– and it’s everything I dreamed of and more!!

This EASY homemade caramel vanilla iced coffee is going to be getting you through the Summer, my internet friends. It’s:

• Sweet but not TOO Sweet
• Swirled with a PUNCH of creamy vanilla
• Refined sugar and dairy free!
• Coffee

Caramel Latte FAQ

Ingredients Needed For Homemade Caramel Latte

Here’s a list of everything you’ll need:

• Coconut sugar
• Vanilla extract
• Ghee (or vegan butter)
• Unsweetened vanilla almond milk
• Brewed coffee
• Ice

How to make a caramel latte at home

You might be wondering how to make a latte at home without an espresso machine. Well, this method of making an iced latte at home is actually so simple. All you need is brewed chilled coffee, ice, almond milk and caramel! And I know what the coffee purists are thinking – that it’s only a latte if you use espresso! But I personally think it tastes the same whether you use brewed coffee or espresso! Anyway, here’s the super easy recipe: 

Brew

Make your coffee and place it in the freezer for 30 minutes to an hour until cold. If you don’t need it immediately, you can just refrigerate it. I like to just make a huge pot in the morning and then pour the extra into a jar, and refrigerate to have on hand all week!

Prepare

Fill a tall glass halfway with ice cubes. Don’t use crushed ice as it melts too fast, causing watery coffee! Fill your glass between half and three quarters of the way with coffee and finish off with a milk of your choice.

Drink

Add your sweetener (if you’re not a fancy person) and drink!

Bonus – If you want a frappuccino-style iced coffee, you could totally stick this all in your blender!!

Tips for making the perfect caramel sauce

Now, this paleo caramel sauce. You may recognize it from the caramel stuffed paleo banana bread muffins, healthy ginger snap recipe with caramel and apple and apple paleo cheesecake with caramel. We even drizzled it on healthy gluten free samoa scones with Greek yogurt. Obsessed with it and not mad about it.

For this caramel coffee recipe, I just swapped the coconut milk for almond milk, as the lower-fat content keeps this caramel thinner and pourable! Have no fear, if you overcook it, and it becomes too sticky and thick, throw your sauce back in the microwave for just a few short seconds to make it perfectly-pourable!

Oh, and if you have any leftover caramel sauce, you can store it in an air-tight container at room temperature. Not the fridge! That will harden and set your caramel sauce. 

Recipe

Homemade Caramel Vanilla Iced Coffee

5 from 8 votes

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Serves: 3 Coffees

Prep: 5 minutes

Cook: 6 minutes

Total: 11 minutes

Ingredients

For the caramel:

• 1/2 Cup Coconut sugar, packed
• 1/4 Cup Unsweetened vanilla almond milk
• 4 tsp Ghee (or vegan butter for vegan)
• 1/2 tsp Vanilla extract

For the coffee:

• 3 Cups Chilled, brewed coffee
• 1 Cup Unsweetened vanilla almond milk
• Ice

Instructions

• In a SMALL pot, stir together all of the caramel ingredients on medium heat. Bring to a boil.  
• Once boiling, cook until the caramel reduced by almost 1/2 and deepens in color, stirring constantly so that it doesn't burn, this takes about 5-6 minutes.
• Immediately transfer to a measuring glass (you should have just over 1/3 cup of caramel) and let sit for at least 2 hours, stirring occasionally, until nice and thick.

To assemble:

• Fill 3 highball glasses 1/2 way with ice cubes.  Pour 1 cup of cold coffee into each glass, followed by 1/3 cup of almond milk. Add 2 Tbsp of the caramel * syrup into each glass and stir well, until the caramel is dissolved and well mixed.
• DRINK!

Tips & Notes:

*If the caramel gets a little too hard, you can microwave it for just 5 seconds or so. You want it pour able but not runny!

You can also just make one at a time and store the caramel in an air-tight container on the counter to use as you'd like!

Nutrition Info:

Calories: 192kcal (10%) Carbohydrates: 32.4g (11%) Protein: 0.7g (1%) Fat: 7.3g (11%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.6g Cholesterol: 13mg (4%) Sodium: 67mg (3%) Potassium: 182mg (5%) Fiber: 0.4g (2%) Sugar: 32g (36%) Vitamin A: 295IU (6%) Calcium: 190mg (19%) Iron: 0.3mg (2%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Course:Drinks

Cuisine:American

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FOR THIS RECIPE, I RECOMMEND:

• Small pot
• Coconut sugar
• Ghee
• Measuring cups

Weight Watchers Points Per Serving: Freestyle SmartPoints: 10. Points+:5. Old Points: 4

(per 1 coffee – based on the recipe making 3)

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