Why You’ll Love this Recipe
- Coffee shop flavor at home: same caramel richness without the $7 price tag.
- Customizable: use dairy-free milk, more/less syrup, or top with whipped cream.
- Quick + easy: ready in under 5 minutes and easily stores for lattes all week.
- Healthier option: homemade caramel syrup with coconut sugar if you want less refined sugar.
As a busy mom, I love whipping this up in the morning while my kids eat cottage cheese bagels. It feels like a treat, and my kids even love a mini “caramel steamer” with warm milk and a swirl of caramel syrup.
Love to make Starbucks drinks at home? Try this Starbucks copycat vanilla sweet cream cold foam, this cinnamon dolce latte, or my favorite pumpkin cream cold brew next.
Love iced drinks in the morning? This iced matcha latte or this dalgano coffee are fun treats to switch it up.
When faced with the choice between an iced latte vs iced coffee, it all comes down to personal preference, and I promise you’ll want to choose this latte every time.
Ingredients You Need
- Espresso: 1–2 shots, or swap with strong brewed coffee, instant espresso, or cold brew.
- Milk of choice: whole milk, 2%, oat milk, almond, or coconut all work.
- Caramel syrup: make a simple homemade syrup in 5 minutes, or use store-bought in a pinch.
- Ice: to chill everything down.
- Optional toppings: whipped cream and extra caramel drizzle.
Tip: Make a batch of homemade caramel syrup on Sunday. It keeps for 2 weeks in the fridge and makes weekday lattes effortless.
Serving ideas: pair your iced caramel latte with a slice of gluten-free coffee cake, overnight steel cut oats, or pumpkin cinnamon rolls.
Iced Caramel Latte
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Ingredients
Caramel Simple Syrup (makes 6-8 servings)
- 1/2 cup granulated sugar or coconut sugar
- 1/2 cup water
- 1/2 teaspoon vanilla extract
Iced Caramel Latte
- 1 cup milk of choice (whole milk, 2%, coconut milk, almond milk, oat milk etc.)
- 1 cup ice
- 1-2 shots of espresso (or ½ cup very strong coffee or cold brew)
- 1-3 tablespoons caramel syrup (from above or store-bought)
- Optional: whipped cream dairy-free whipped cream and caramel
Instructions
- If you're using an espresso machine, pull 1-2 shots of espresso and set aside to cool slightly.1-2 shots of espresso
- Combine the water and sugar in a medium saucepan over medium-high heat. Stir until dissolved, about 2 minutes.1/2 cup granulated sugar, 1/2 cup water
- Cover and boil for 2- 3 minutes. Remove the lid and stir consistently until the mixture is a light amber color. Remove from heat immediately, then stir in the vanilla. If desired, add a pinch of salt for salted caramel syrup.1/2 teaspoon vanilla extract
- Pour 1-3 Tablespoons of caramel syrup into a liquid measuring cup, depending on your desired level of sweetness. Pour in the milk and stir or froth with a hand frother to combine.1 cup milk of choice
- Add ice cubes to a tall glass then pour the caramel syrup and milk mixture on top. Finish by pouring the espresso (or strong coffee) on top and stir to combine. Top with whipped cream and caramel sauce if desired.1 cup ice
Notes
- Espresso: use an espresso machine or grab a cheap one on Amazon you can use on the stovetop.
- Cold brew coffee: swap the espresso for 1/2 cup of cold brew coffee.
- Very strong coffee: brew the strongest coffee you can and use about 1/2 cup (more or less to taste).
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make an Iced Caramel Latte
Step 1. Make the Caramel Syrup: Combine equal parts sugar and water in a saucepan. Simmer until the sugar dissolves and the mixture thickens slightly. Stir in a touch of vanilla and let it cool.
Step 2. Assemble Your Latte. Fill a tall glass with ice, pour in your brewed espresso or coffee, add 1-3 tablespoons of caramel syrup (you decide how sweet you want it), and top with milk. Stir it up for that iconic caramel swirl.
Recipe FAQS
The largest difference is one uses espresso and one uses brewed coffee. Our blog post on the difference between an iced latte and iced coffee goes into more detail on the difference between the two types of beverages. The caramel version of both just adds caramel syrup.
Absolutely! This recipe makes 5 servings of caramel sauce, so I encourage you to store it and use it again! You can store it in a jar in the fridge for up to a week.
No worries! Brew a strong cup of coffee, use cold brew coffee (about 1/2 cup) or use instant espresso powder mixed with water.
Storage Instructions
Make-ahead: make a batch (or a double batch) of the caramel syrup and store it in the fridge for up to a week. All you have to do is blend the milk and make your espresso when you’re ready to whip up a latte.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
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I made it, with brown sugar and without ice. It still turned out pretty awesome. Hard to tell if the caramel was ready, though, and without ice, it just looks flat…
Will try it again with ice. Thank you so much for this recipe!
You’re so welcome! Glad you liked it!