Iced Coffee with Homemade Vanilla Caramel ☀️☕
For me, summer isn’t complete without an iced coffee in hand. Whether it’s a creamy cold brew, a caramel-infused delight, or a simple iced espresso topped with foam, it’s my go-to when the temperatures soar. Let’s be honest, on a hot day, no one wants to sip on a steaming cappuccino—iced coffee is the way to go.
And let’s talk about the magic of serving it in bubble glasses—they just make the experience feel a little fancier. But no matter how cute the glass is, the real star of any coffee is… the coffee itself. A great roast or blend makes all the difference, so don’t skimp there!
Now, while making an iced coffee is super straightforward, what takes it to the next level is a killer caramel sauce. I’ve got the ultimate plant-based caramel recipe for you, and let me tell you, it’s a game-changer. It’s rich, silky, and versatile—I use it not just for my coffee, but also for pastries, cakes, and any dessert craving that strikes.
This week, I whipped up a dreamy caramel iced coffee, topped with lightly whipped oat cream and a dusting of cinnamon. It’s sweet, creamy, and just so satisfying. Trust me, once you try this caramel, you’ll want to keep a jar of it in your fridge at all times!
Here’s how to make it:
Homemade Vanilla Caramel
(Plant-based, perfect for coffee and desserts)
Ingredients:
- 175g sugar
- 175g glucose syrup (SOSA)
- 170g water
- 1 vanilla pod
- 100g deodorized coconut oil
- 1g salt
- 8g soy lecithin (SOSA)
Instructions:
- Prepare Vanilla Water: Add water and the scraped vanilla pod to a pot. Bring to a boil, remove from heat, and let it infuse for 10-15 minutes.
- Make the Caramel: In another pot, combine sugar and glucose syrup. Heat on medium until it caramelizes to a deep golden brown.
- Add Vanilla Water: Gradually add the hot vanilla water to the caramel while whisking. Be extremely cautious—it will splatter!
- Simmer: Lower the heat and let the mixture simmer for 3-5 minutes.
- Blend & Emulsify: Strain the caramel into a container with coconut oil and lecithin. Let it sit for a minute, then blend with a hand blender until smooth and glossy.
- Cool & Store: Cool the caramel to 45-50°C, blend again, and refrigerate overnight before use. It will keep in the fridge for 2-3 weeks.
Caramel Iced Coffee
For 1 Glass (300ml):
- Double shot of espresso
- A drizzle of vanilla caramel (to your taste)
- Oat milk (or any milk of choice)
- Lightly whipped Alpro whipping cream
- Dusting of cinnamon
- Ice cubes
How to Assemble:
- Fill your glass with ice cubes.
- Add the caramel and espresso, stirring to combine.
- Top with your milk of choice and a dollop of whipped cream.
- Sprinkle with a pinch of cinnamon, and enjoy!
This caramel iced coffee is a total summer essential. It’s sweet, refreshing, and completely customizable. Plus, with a batch of homemade caramel in your fridge, you’re ready to elevate any drink or dessert in minutes.
Happy iced coffee-making! ☕✨
