Iced vanilla caramel coffee

by - Thursday, August 10, 2023

For me the summer essential is an iced coffee. Whether it’s an iced cold brew, with caramel or cream/foam. Whatever the variety might be…I’m here to enjoy it. Especially when the temperatures are high and you need your caffeine but don’t want to sip on a hot cappuccino, then iced is the way to go. And it looks and tastes even better in these bubble glasses (Amazon). 

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But what makes a great coffee is obviously..the coffee. So make sure to get a really good roast/blend. 

I mean…making an iced coffee is super easy and anyone can make it. I actually don’t even need to prepare a recipe for this, buuut I do want to give you my recipe of THE BEST caramel recipe ever. And on top of that it’s plant based 🌱 which is just another plus.

This recipe is adapted from Toni Rodríguez’s book “Escuela de pasteleria vegana”  and this book is a must if you’re looking for vegan recipes. Beginner or advanced it’s all here. Highly recommended. 

I love to prepare a batch of this caramel to keep in the fridge at home for anything really. For my coffee and also for different pastries, cakes/patisserie I make. It’s an all rounder if you will. 

This time I used it for this delicious caramel iced coffee, topped off with some cream foam. 
This caramel just gives it that perfect sweetness (depending on how you like it) and caramel flavor. 

Super simple, so delicious!

Happy Iced coffee making!


Vanilla Caramel:

175g sugar
175g glucose sirup (SOSA)
170g water
1 vanilla pod
100g coconut oil, deoderized
1g salt
8g soy lecithin (SOSA)


Place the water into a medium pot with the scraped out vanilla pod. Bring to a boil. Take it off the heat and let it infuse for 10-15 minutes. 

In another medium pot, place the sugar and the glucose sirup. Caramelized on medium heat until  darker golden brown.

Add the hot vanilla water into the caramel little by little while whisking. BE VERY CAREFUL WITH THIS STEP! The caramel will splatter profusely so please be careful. 

Once you have added all the water, bring down the temperature to a low heat and let it boil for another 3-5 minutes. Remove from the heat and sieve through into your jug with the coconut oil and lecithin. 

Let it sit for about 1 minute and then handblend until you have a smooth/glossy and well emulsified caramel. Place the caramel into the fridge to cool down to about 45-50°C and blend once again to obtain a homogenous caramel. 

Place the caramel into a heat proof container and let it rest in the fridge overnight before using. 
Store in the fridge for up to 2-3 weeks. 

For the Iced coffee:

For 1 glass about 300ml

Double shot of espresso
Vanilla caramel to your taste
Oat milk (or any other milk of your choice)
Alpro whipping cream, lightly whipped 
Dusting of cinnamon 
Ice cubes 
Bubble glasses (Amazon) 


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