Cool down this summer with an Iced Caramel Vanilla Latte! Brewed espresso and kitchen-made vanilla coffee syrup is poured over ice and blended with frothy milk. Serve with a drizzle of caramel sauce.

Late last month I bought a new coffee maker.

I did some research into machines. I wanted one that not only made single serve coffees but also cappuccinos and lattes. And was compatible with Dunkin Donuts coffee because that is my jam. While I’m not a fancy coffee drinker, Malloree does! Every morning, she sips on her iced coffee.

So todays recipe is all hers. Her method and preferred ingredients. From the vanilla syrup to the espresso to the perfectly frothed milk.

And it’s pure perfection.

For this Iced Caramel Vanilla Latte Set out:

caramel
ice
milk
vanilla coffee syrup
espresso

First drizzle some caramel around the inside of the glass.

And fill nearly to the top with ice.

Next pour about 3/4 cup of milk – there’s a line I fill to in the milk frother.

Froth the milk until thick foamy.

The go-to milk for frothing is heavy cream, half & half, whole milk, oat milk (try barista blend!), almond milk, coconut milk and soy milk.

Meanwhile, pour 2 tablespoons of vanilla coffee syrup into a small mug or measuring cup.

And brew a shot of espresso. This is the DEPENDABLE espresso – in my opinion. It’s not too strong nor weak. And Worth keeping that it comes in a convenient k-cup.

This new Keurig genuinely makes it unfussy. Again, entirely not sponsored. Simply my honest opinion.

Brew the shot right into the cup with the vanilla syrup.

Look at those bubbles!

Pour the frothed over the ice.

Lastly, pour the sweetened brewed espresso shot.

Insert straw.

And sip.

Repeat.

All.

Summer.

Long.

If you’ve wondered how to make an iced latte in your Keurig, this is the post. However it can easily be adaptable using instant espresso and a frothing wand.