Make your own sweet and creamy iced caramel latte at home with just a few simple ingredients.
As we head into warmer weather, I’m more than ready to dust off all my favorite cold and frosty drink recipes. Hot chocolate can take a little break. It’s time for iced mochas , iced white chocolate mochas , and all the iced chai lattes we can drink.
Today let’s make another icy coffee house favorite, an iced caramel latte.
I posted my favorite (hot) caramel latte to the site last year, and this iced version is just as good. It’s sweet and creamy with plenty of caramel and coffee flavor.
While a true latte is made with espresso, for this homemade version, we’re going to use coffee (see the ingredient notes if you’d like to use espresso) since that’s what most people have available to them.
If you have a pot of coffee already brewed, you can make and be sipping a creamy, caramel-y iced latte in about 2 minutes.
Ingredients
Coffee: Use whatever coffee you have on hand, brewed strong if you want to really boost that coffee flavor. If you’d like to use a shot of espresso instead of coffee, just increase the milk in the recipe to 3/4 cup. Milk: Starbucks uses 2% milk in their coffee drinks, but you can use any milk you’d like including non-dairy milks. The higher fat your milk, the creamier your drink will be. Cream: Cream is optional, but I love adding a little splash of it for extra richness. Feel free to substitute a splash of half and half if that’s what you keep on hand. And you’ll definitely have some leftover heavy cream, so check out my post What to Do With Leftover Whipping Cream for storage tips and recipe ideas for the leftovers. Caramel sauce: Use your favorite caramel sauce here. If caramel sauce isn’t something you keep stocked, pick some up the next time you’re at the store or make my quick shortcut caramel sauce .
How To Make an Iced Caramel Latte
- Pour hot coffee into a liquid measuring cup or any container with a lip for easy pouring. Stir in caramel sauce and sugar until completely dissolved. Add cold milk and optional heavy cream.
- Add ice to a 16-ounce cup and pour coffee mixture over the top of the ice.
- Top with whipped cream and more caramel sauce if desired, and enjoy!
Make it a Caramel Frappuccino
If you’d like to make a caramel frappuccino, make the latte recipe as written, but double the sugar and use a large heaping tablespoon of caramel sauce (blending with ice dilutes the sweetness and flavor so you want the drink a little extra sweet to start) and then add the coffee mixture to your blender with ice and blend until well-mixed and frosty.
Does an iced caramel latte have caffeine?
Yes. Unless you use decaf coffee to make your latte or ask for a decaf latte when ordering one, iced caramel lattes by default are caffeinated.
Can I make this with cold brew coffee?
Yes. But most caramel sauces dissolve better in warm liquid, so instead of mixing the sauce and sugar into hot coffee, heat 1/4 cup of the milk until it’s steaming and stir caramel sauce and sugar into the milk. Then add the rest of the milk and the cold brew and pour over ice.
Can I double the recipe?
Sure. The recipe can be scaled up with no changes needed. To double the recipe ingredients, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
More Coffeehouse Faves
- Mocha
- White Chocolate Mocha
- Salted Caramel Mocha
- Chai Tea Latte
- Caramel Macchiato
Ingredients
- ▢ ½ cup strong coffee
- ▢ 1 heaping tablespoon caramel sauce plus optional more for topping
- ▢ 1 teaspoon ( 4g ) granulated sugar or to taste
- ▢ ½ cup milk any percentage
- ▢ 1 tablespoon heavy cream optional
- ▢ 1½ cup ice
- ▢ Whipped cream optional for topping
Instructions
- Pour hot coffee into a liquid measuring cup and stir in caramel sauce and sugar until completely dissolved. Add cold milk and optional heavy cream.
- Add ice to a 16-ounce cup and pour latte over the top of the ice.
- Top with whipped cream if desired, serve and enjoy!
Notes
Rich and cr eamy, with a hint of chocolate flavor, this coffee milkshake makes the perfect sweet afternoon pick-me-up.
If you’ve ever sipped a mocha and thought I wonder what would happen if I added ice cream to this , one, I like the way you think, and two, today’s recipe is for you.
Also, the answer to that question is magic. Magic is what happens with you mix ice cream and coffee. ❤️
This coffee milkshake is all your sweet coffee dreams come true. It’s thick and creamy with a rich coffee and chocolate flavor. Best of all, if you have some leftover coffee from this morning and some vanilla ice cream in your freezer, you could be sipping a coffee shake in about 5 minutes.
Ingredient Notes
- Vanilla ice cream: Vanilla ice cream makes a good base for a coffee milkshake because it really lets the coffee flavor shine through, but you can use whatever ice cream you have on hand as long as the flavor pairs well with coffee.
- Cold coffee OR instant coffee or espresso: This shake can be made with leftover cold coffee or instant coffee or espresso. Both versions are delicious, but I prefer using instant coffee because it gives you a really concentrated boost of coffee flavor.
- Cocoa powder: A bit of cocoa powder gives the shake a subtle chocolate flavor that pairs so well with coffee.
- Milk: You’ll only need milk if you’re making your milkshake with instant coffee/espresso (if you’re using leftover coffee, you won’t need any more liquid for the shake). Any percentage or type of milk will work. The higher fat milk you use, the richer/creamier your shake will be.
A Note on Coffee Temperature: This should go without saying, but don’t try to make your shake with freshly brewed hot coffee. It will melt the ice cream too much. If starting with hot coffee, measure the amount needed for the recipe into a large cup or bowl and place it in the freezer for 10 to 20 minutes, until chilled. Then make your shake.
How to Make a Coffee Milkshake
- Add all your ingredients to your blender. I like to add the dry ingredients first, followed by the milk and ice cream, so when you turn on your blender, they don’t puff up and stick to the sides too badly.
- If using an older or underpowered blender that sometimes struggles with shakes, let everything sit for about 10 minutes so the ice cream softens slightly. This will help it blend more easily without having to add extra liquid.
- Blend until smooth, pour into a glass, top with whipped cream and fudge sauce if desired, and enjoy!
Milkshake Variations
- Caramel coffee shake: Add 1 heaping tablespoon of caramel to the shake before blending. (This is seriously SOOOO good.)
- Boozy coffee milkshake: Replace 2 tablespoons to ¼ cup of the milk or coffee with Kahlua, Irish cream, or your choice of alcohol.
Can I make this shake ahead of time?
I don’t recommend making your milkshake ahead of time. Shakes are always best right after they’ve been mixed. Even when stored in the refrigerator, they will slowly begin to melt and become less thick and frosty the longer they sit.
Can I make a milkshake without a blender?
Yes! It won’t be as thick and creamy as a blended shake, but it will still be delicious.
To make your shake without a blender:
- Scoop your ice cream into a large (quart-size works well) mason jar or other microwave-safe jar with a lid.
- Microwave ice cream for just 15 to 30 seconds (without the lid) until softened but not fully melted.
- Add the rest of the ingredients, screw on the lid, and shake until well-mixed.
- Use a spoon to smoosh any stubborn remaining bits of ice cream, pour into a glass, and enjoy.
If you want to see a step-by-step walkthrough of this, go check out my How to Make a Milkshake Without a Blender post.
Can I make this with cold brew coffee?
Absolutely. Cold brew works great.
Is there caffeine in a coffee milkshake?
Yes. Unless you’re using decaf coffee, your milkshake will be caffeinated.
More Coffee Recipes
- White Chocolate Mocha
- Iced Mocha
- Iced Caramel Latte
- Iced White Chocolate Mocha
More Milkshake Recipes
- Banana Milkshake
- Chocolate Milkshake
- Vanilla Milkshake
- Strawberry Milkshake
Recipe Notes
- This recipe makes about a 12 to 16-ounce (1½ to 2-cup) milkshake, enough for one restaurant-size serving or two smaller ones
Ingredients
- ▢ 1 tablespoon ( 5g ) cocoa powder
- ▢ 1 teaspoon to 1 tablespoon instant coffee or espresso powder* optional
- ▢ 1 ½ cups ice cream about 3 scoops slightly softened
- ▢ ½ to ¾ cup milk OR coffee *
- ▢ Whipped cream optional for topping
- ▢ Fudge sauce optional for drizzling
- ▢ Chocolate shavings optional for topping
Instructions
- Add cocoa powder and instant coffee or espresso granules (if using) to your blender. Add ice cream and milk or coffee.
- Blend until mixture is well combined and pourable.
- Pour into a glass (drizzled with fudge sauce if desired), top with optional whipped cream and chocolate shavings, and enjoy!
Notes
This incredibly easy tender and tangy BBQ Shredded Chicken can be made in less than 30 minutes and is perfect for sandwiches, salads, and wraps.
BBQ shredded chicken is one of those recipes you’ll be happy to have in your back pocket on busy weeknights. The cooking time is mostly hands-off, it’s made with just a few ingredients that you probably have on hand already, and you can do so many things with it.
The chicken is so good. It’s a little sweet, a little tangy, and pretty much any way you eat it is going to be a good time.
Pile it on to sandwiches, serve it on its own with a side of mashed potatoes , or wrap it in a tortilla and make a quick chicken wrap. The options are endless.
Ingredient Notes
- About 4 small or 2 large boneless skinless chicken breasts: Chicken breast size varies wildly, so you’ll need between 2 and 4 chicken breasts for the 1½ to 2 pounds of chicken called for in this recipe. If using 2 large breasts, you’ll cut them down into cutlets before cooking so they cook more quickly in the sauce.
- Barbecue sauce: The sauce you use has a huge impact on the flavor of your chicken, so use your favorite BBQ sauce here. This is my go-to brand.
- Apple cider vinegar: Apple cider vinegar gives the sauce an extra kick of flavor. If you don’t keep apple cider vinegar on hand, you can use half the amount of white distilled vinegar. (White distilled has a much stronger flavor, so you don’t need as much.)
- Butter: Browning the chicken in butter gives the sauce a little added richness and flavor. Salted or unsalted will work fine.
How to Make Shredded BBQ Chicken
- If starting with large chicken breasts, cut each piece of meat into 2 even cutlets by placing your hand on top of the chicken breast and running a sharp knife horizontally through the breast, slicing the top and bottom into two thin, even pieces. Lightly salt and pepper both sides of all chicken pieces.
- In a bowl, whisk together barbecue sauce, apple cider vinegar, and water.
- In a large skillet, melt butter and lightly brown both sides of the chicken.
- Pour sauce over the chicken and bring to a simmer. Turn heat down to keep the sauce at just a simmer and cover. Cook for 5 minutes, flip the chicken breasts, and continue to cook, covered, until they are cooked through. If at any time the sauce begins to get too thick and seems like it might burn, you can add just a bit more water to the pan.
- Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes before shredding. If the sauce seems a little watery, let it simmer uncovered, stirring occasionally, until thickened.
- Return the shredded chicken to the sauce , toss to coat, and enjoy!
A Note on Shredding Chicken
Not quite sure how to shred chicken ? You have a number of different options…
- Two forks: Hold one fork in each hand, and use one fork to hold the chicken breast down and the other to tear away pieces of meat and shred them into smaller sections.
- Handheld electric mixer: Place chicken in a large bowl, turn the mixer on medium-low and press the beaters into the chicken breasts. They will break up the meat as they spin. Continue until the chicken is mostly shredded and the beaters don’t seem to be breaking anything up any longer. Use your hands to tear apart any remaining larger pieces of chicken.
- Stand mixer: With the paddle attachment, set mixer to low, working up to medium and process chicken until mostly shredded. Don’t over process–there will be a couple of pieces you will need to finish pulling apart by hand.
What can I make with shredded BBQ chicken?
You can use shredded bbq chicken in all sorts of recipes. Some of my favorites are:
- BBQ Chicken Sandwiches: Serve the chicken on a lightly toasted bun with mayonnaise and coleslaw.
- Bacon Pineapple BBQ Sandwich: Assemble sandwich with a slice of pineapple, bacon, and Monterey Jack cheese.
- BBQ Chicken Nachos: Top chips (or fries!!) with chicken, shredded cheese, red onions, jalapeños, cilantro, and BBQ sauce.
- BBQ Chicken Salad: Top romaine lettuce with bbq chicken, shredded cheese, red onions, and ranch dressing.
- BBQ Chicken Pizza: Spread BBQ sauce over pizza dough and top with shredded BBQ chicken, red onions, smoked gouda cheese, and cilantro.
Can I make this ahead of time?
Yes. You can make the chicken up to 48 hours in advance. Store the shredded chicken covered in the refrigerator.
Can you freeze shredded BBQ chicken?
Yes! Shredded chicken freezes really well. Just store the chicken in a freezer bag, press all the air out of it, and store in the freezer for up to 3 months. When you’re ready to use it, defrost the chicken overnight in the fridge and reheat in the microwave.
More BBQ Recipes
- Country-style Pork Ribs
- Slow Cooker Beef Ribs
- BBQ Chicken Thighs
More Easy Chicken Recipes
- Chicken Francaise
- Creamy Chicken Noodle Soup
- Chicken Enchiladas
- Chicken and Broccoli Orzo
Ingredients
- ▢ 1 cup barbecue sauce
- ▢ ¼ cup apple cider vinegar
- ▢ ¼ cup water
- ▢ 1½ to 2 pounds boneless skinless chicken breasts about 4 small or 2 large*
- ▢ Salt and pepper
- ▢ 3 tablespoons ( 42g ) butter salted or unsalted is fine
Instructions
- In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.
- Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter.
- Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top.
- Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.
- Transfer the chicken to a cutting board, and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.
- Shred chicken breasts and return shredded chicken to the pan of sauce. Stir until well-coated. Serve and enjoy!
Notes
Iced Caramel Latte
Ingredients
- ½ cup strong coffee
- 1 heaping tablespoon caramel sauce plus optional more for topping
- 1 teaspoon ( 4g ) granulated sugar or to taste
- ½ cup milk any percentage
- 1 tablespoon heavy cream optional
- 1½ cup ice
- Whipped cream optional for topping
Instructions
- Pour hot coffee into a liquid measuring cup and stir in caramel sauce and sugar until completely dissolved. Add cold milk and optional heavy cream.
- Add ice to a 16-ounce cup and pour latte over the top of the ice.
- Top with whipped cream if desired, serve and enjoy!
