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.

Ingredients

Scale

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

Instructions

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.
Add milk: Pour 6 oz 2% milk into the glass. Stir gently if desired to mix ingredients.
Top with cold foam: Spoon about 1/3 cup salted caramel cold foam over the drink.
Add caramel drizzle (optional): Drizzle caramel sauce over the top of the drink for extra sweetness and garnish.
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.
Simmer syrup: Once boiling, reduce heat to a simmer and cook for 15-20 minutes until the mixture thickens and apples soften.
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.
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.
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.
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.
Caramelize sugar: Continue boiling without stirring until the mixture turns a light amber color (about 8-10 minutes), watching carefully to avoid burning.
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.
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