How To Make An Easy Homemade Iced Caramel Coffee Recipe

I developed a Homemade Caramel Iced Coffee that comes together in under five minutes with strongly brewed coffee, caramel sauce, caramel syrup, and a splash of half and half, and its silky caramel sweetness will make you want to read on.

I always thought iced coffee was just a colder cup, until strong brewed coffee and a ribbon of caramel sauce showed me otherwise. It sneaks up on you, not too sweet, a little salty in your memory, and it makes ordinary mornings feel like they’re hiding something clever.

I call it my Caramel Iced Coffee Recipe because thats honest, even if I cant explain why one sip makes the whole day seem possible. If you like bold flavors with a playful sweet edge, this will grab your curiosity and refuse to let go, in the best possible way.

Ingredients

• Strong brewed coffee: strong coffee gives caffeine and antioxidants, bitter backbone, little calories, wakes you up
• Caramel sauce: adds sweet, rich flavor, lots of sugars and carbs, not very healthy, tasty tho
• Caramel syrup (Torani): syrupy sweet concentrated flavor, mostly sugars, gives that coffee shop vibe
• Half and half: gives creamy texture, some protein and calcium, also adds fats and calories
• Vanilla extract: tiny boost of warm aroma and sweetness perception, almost no calories, subtle lift
• Whipped cream: fluffy topping, adds fat and sugar, makes drink indulgent and extra dessert like

Ingredient Quantities

• 1 cup strong brewed coffee, cooled (about 8 fl oz)
• 1 cup ice cubes
• 2 tablespoons caramel sauce
• 1 tablespoon caramel syrup eg Torani
• 1/4 cup half and half (60 ml)
• 1/4 teaspoon vanilla extract optional
• Pinch of salt optional
• Whipped cream for topping optional

How to Make this

1. Grab 1 cup strong brewed coffee thats already cooled — if it’s still hot stir the caramel into a couple tablespoons of it to dissolve, then chill quick in the freezer for 3 to 5 minutes or add to cold coffee so it dont dilute too much.

2. In a measuring cup or small bowl mix 2 tbsp caramel sauce and 1 tbsp caramel syrup into the cooled coffee, stir till smooth.

3. Add 1/4 tsp vanilla extract and a pinch of salt now if you want that extra depth, its optional but tastes great.

4. Fill a tall glass with 1 cup ice cubes.

5. Pour the caramel coffee mixture over the ice.

6. Slowly pour 1/4 cup half and half over the back of a spoon or just pour straight in for a nice swirl, then give it a gentle stir to combine.

7. Taste and adjust sweetness or caramel — add a little more syrup or sauce if you want it sweeter.

8. Top with whipped cream if using, and drizzle a little extra caramel sauce on top for looks.

9. Serve with a straw, stir before each sip so the flavors stay blended.

Equipment Needed

1. 1 cup liquid measuring cup
2. Tablespoon and teaspoon measuring spoons
3. Small bowl or 1 cup measuring cup for mixing the caramel into the coffee
4. Spoon or small whisk for stirring
5. Tall glass or highball glass
6. Ice scoop or measuring cup for the ice
7. Large spoon to pour the half and half over the back of
8. Long straw or bar spoon for stirring and sipping, plus whipped cream dispenser or can if you plan to top it

FAQ

How To Make An Easy Homemade Iced Caramel Coffee Recipe Substitutions and Variations

How To Make An Easy Homemade Iced Caramel Coffee Recipe

A quick, sweet iced coffee you can make at home in under 5 minutes. It’s creamy, caramel-y, and way better than the drive-thru. Try using coffee ice cubes if you want no dilution.

Ingredients

• 1 cup strong brewed coffee, cooled (about 8 fl oz)
• 1 cup ice cubes
• 2 tablespoons caramel sauce
• 1 tablespoon caramel syrup eg Torani
• 1/4 cup half and half (60 ml)
• 1/4 teaspoon vanilla extract optional
• Pinch of salt optional
• Whipped cream for topping optional

Instructions
1. Brew a strong cup of coffee and let it cool. (Cold brew or espresso works too, see subs below.)
2. In a tall glass add the caramel sauce and caramel syrup. Pour in the cooled coffee and stir hard until the caramel mostly dissolves. It might look streaky at first, thats okay.
3. Add ice cubes, then pour in the half and half. Stir again to combine. Taste and add vanilla or a pinch of salt if you want more depth.
4. Top with whipped cream and a little extra caramel drizzle if you like. Serve with a straw and enjoy.

Quick tips
– Make coffee ice cubes from leftover coffee to keep the drink from getting watery.
– If you want it frothy, shake everything in a jar with a tight lid for 10-15 seconds, then pour over ice.
– Adjust sweetness by using more or less caramel syrup.

Substitutions

• For 1 cup strong brewed coffee: use 1/2 cup cold brew concentrate plus 1/2 cup water, or 1-2 shots of espresso plus enough cold water to make about 8 fl oz.
• For 2 tablespoons caramel sauce: use dulce de leche or a brown sugar simple syrup (2 tbsp brown sugar dissolved in 1 tbsp hot water).
• For 1/4 cup half and half: use 3 tbsp whole milk plus 1 tbsp heavy cream for similar richness, or use oat milk for a dairy-free option.
• For whipped cream topping: use coconut whipped cream, or froth extra half and half/milk for a lighter foam.

There you go. Super simple and totally customizable. Enjoy.

Pro Tips

1) Use coffee ice cubes so your drink stays strong as it melts. Freeze leftover brewed coffee in an ice tray and swap them in — no watered down sips.

2) If your caramel is stubborn, warm a tablespoon of coffee or microwave the sauce for 5 to 8 seconds to loosen it, stir till smooth, then chill. It blends way easier that way.

3) Give the half and half a little life by shaking it in a jar or whipping it briefly with a frother before pouring. It makes the texture richer and gives a nicer swirl on top.

4) Dont skip a tiny pinch of salt, especially if your caramel is very sweet. Salt brings out the coffee notes and stops it from tasting cloying.