Iced Caramel Apple Cream Latte Recipe

Introduction

This Iced Caramel Apple Cream Latte is a delightful blend of autumn flavors and creamy indulgence. Combining homemade apple brown sugar syrup with rich salted caramel foam, it’s a perfect refreshing treat for coffee lovers craving a seasonal twist.

Ingredients

• Ice
• 1 1/2 oz apple brown sugar syrup (recipe below or store-bought)
• 2 oz espresso or strongly brewed coffee (cooled)
• 6 oz 2% milk
• 1/3 cup salted caramel cold foam (recipe below)
• Caramel sauce for drizzling (optional)
• Apple Brown Sugar Syrup:
• 1 cup water
• 1 cup packed brown sugar (dark recommended)
• 2 cups sliced apples (from 2-3 apples)
• 1/2 tsp ground cinnamon
• Salted Caramel Cold Foam:
• 3/4 cup 2% milk
• 1/4 cup heavy cream
• 2 Tbsp salted caramel syrup (recipe below or store-bought)
• 1 Tbsp vanilla syrup
• Salted Caramel Syrup:
• 1 cup granulated sugar
• 1 cup water (divided)
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Step 1: Add 1 1/2 oz apple brown sugar syrup and 2 oz cooled espresso to a glass filled with ice.
2. Step 2: Pour 6 oz of 2% milk into the glass. Stir if desired.
3. Step 3: Top the drink with about 1/3 cup of salted caramel cold foam.
4. Step 4: Drizzle caramel sauce over the drink if you like an extra touch of sweetness.
5. Step 5: To make the apple brown sugar syrup, combine 1 cup brown sugar, 1 cup water, 2 cups sliced apples, and 1/2 tsp ground cinnamon in a medium saucepan. Bring to a boil.
6. Step 6: Lower the heat and simmer for 15-20 minutes until the mixture thickens and apples soften.
7. Step 7: Strain the syrup into a bowl, pressing the apples to extract juice. Cool completely before using. Store in the fridge for up to a month.
8. Step 8: For salted caramel cold foam, combine 3/4 cup 2% milk, 1/4 cup heavy cream, 2 Tbsp salted caramel syrup, and 1 Tbsp vanilla syrup in a mason jar. Shake or stir to combine.
9. Step 9: Froth about one-third of this mixture using an electric frother, hand mixer, blender, or by shaking in a jar until it becomes foam. Use immediately.
10. Step 10: To make salted caramel syrup, heat 1 cup granulated sugar and 1/2 cup water in a saucepan, stirring until sugar dissolves and mixture boils.
11. Step 11: Boil without stirring until the syrup turns light amber (about 8-10 minutes). Remove from heat.
12. Step 12: Carefully add the remaining 1/2 cup water, then stir in 1 tsp vanilla extract and 1/2 tsp salt. Cool completely before using.

Tips & Variations

• Use dark brown sugar for a richer, deeper caramel flavor in the apple syrup.
• Substitute oat or almond milk for a dairy-free version, though the foam texture may vary.
• For a stronger coffee taste, use cold brew concentrate instead of espresso.
• Make extra syrups and cold foam ahead to have drinks ready in minutes.

Storage

Store leftover apple brown sugar syrup and salted caramel syrup in airtight containers in the refrigerator for up to one month. Keep salted caramel cold foam refrigerated and use within 2-3 days for best texture. If foam separates, shake or stir before using. Reheat the latte without ice if preferred hot, and add foam on top fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar for the apple syrup?

While regular granulated sugar can work, brown sugar adds a deeper, caramel-like flavor that complements the apples beautifully.

How do I make cold foam without special equipment?

You can shake the cold foam mixture vigorously in a sealed mason jar until frothy, or whisk it vigorously by hand for a few minutes.

Iced Caramel Apple Cream Latte Recipe

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★★★★★

4.6 from 88 reviews

• Author: Isabella
• Total Time: 45 minutes
• Yield: 1 serving 1x
• Diet: Vegetarian

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Description

This Iced Caramel Apple Cream Latte is a delightful autumn-inspired beverage combining tart apple brown sugar syrup, rich espresso, creamy 2% milk, and topped with luscious salted caramel cold foam. Enhanced with hints of cinnamon and drizzled caramel sauce, it offers a perfect balance of sweet, spicy, and creamy flavors served over ice for a refreshing treat.

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Ingredients

Scale 1x2x3x

Beverage

• Ice
• 1 1/2 oz apple brown sugar syrup (recipe below or store-bought)
• 2 oz espresso or strongly brewed coffee (cooled)
• 6 oz 2% milk
• 1/3 cup salted caramel cold foam (recipe below)
• Caramel sauce for drizzling (optional)

Apple Brown Sugar Syrup

• 1 cup packed brown sugar (dark or light)
• 1 cup water
• 2 cups sliced apples (from 2–3 apples)
• 1/2 tsp ground cinnamon

Salted Caramel Cold Foam

• 3/4 cup 2% milk
• 1/4 cup heavy cream
• 2 Tbsp salted caramel syrup (recipe below or store-bought)
• 1 Tbsp vanilla syrup

Salted Caramel Syrup

• 1 cup granulated sugar
• 1 cup water (divided into 1/2 cup + 1/2 cup)
• 1 tsp vanilla extract
• 1/2 tsp salt

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Instructions

1. Combine syrup and espresso: Add 1 1/2 oz apple brown sugar syrup and 2 oz cooled espresso or strongly brewed coffee to a glass filled with ice.
2. Add milk: Pour 6 oz 2% milk into the glass. Stir gently if desired to mix ingredients.
3. Top with cold foam: Spoon about 1/3 cup salted caramel cold foam over the drink.
4. Add caramel drizzle (optional): Drizzle caramel sauce over the top of the drink for extra sweetness and garnish.
5. Prepare apple brown sugar syrup: In a medium saucepan, combine 1 cup brown sugar, 1 cup water, 2 cups sliced apples, and 1/2 tsp ground cinnamon. Bring to a boil.
6. Simmer syrup: Once boiling, reduce heat to a simmer and cook for 15-20 minutes until the mixture thickens and apples soften.
7. Strain syrup: Strain the mixture into a bowl, pressing apples with a wooden spoon or spatula to extract maximum juice. Store syrup in a sealed container in the fridge; it will thicken further and keep up to one month.
8. Make salted caramel cold foam: In a mason jar or bowl, combine 3/4 cup 2% milk, 1/4 cup heavy cream, 2 Tbsp salted caramel syrup, and 1 Tbsp vanilla syrup. Shake or stir to combine.
9. Froth the cold foam: Use an electric frother, hand mixer, blender, or vigorously shake the mixture in the jar until it becomes foamy and light.
10. Prepare salted caramel syrup: In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup water. Bring to a boil while stirring occasionally until sugar dissolves.
11. Caramelize sugar: Continue boiling without stirring until the mixture turns a light amber color (about 8-10 minutes), watching carefully to avoid burning.
12. Add water and flavorings: Remove from heat promptly and carefully pour in remaining 1/2 cup water (beware of splattering). Stir in 1 tsp vanilla extract and 1/2 tsp salt.
13. Cool syrup: Pour the syrup into a heat-proof container and refrigerate until completely cool. The syrup will thicken as it cools and can be used for the cold foam or other recipes.

Notes

• The apple brown sugar syrup can be stored in the refrigerator for up to one month.
• Adjust the strength of espresso or coffee based on your caffeine preference.
• Use dark brown sugar for a deeper caramel flavor in the syrup.
• Salted caramel cold foam can be made ahead and kept refrigerated in an airtight container for up to 3 days.
• Caramel sauce drizzle is optional but adds extra sweetness and visual appeal.
• Be cautious when adding water to hot caramel syrup; it will splatter and steam.
• For a vegan version, substitute dairy milk and cream with plant-based alternatives and check syrup ingredients.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Beverage
• Method: Stovetop
• Cuisine: American

Keywords: iced caramel latte, apple latte, caramel apple drink, iced coffee, fall beverage, salted caramel foam