Vanilla caramel iced latte: This is a Starbucks copycat vanilla caramel iced latte recipe. Actually I do dare say that this vanilla caramel latte is way better and has a lot more flavor. For one being that I used really amazing vanilla beans from Uganda by the company called “Vanilla Dream” (not sponsored, just a really big fan) which adds so much flavor. 

This latte is perfectly sweet (also depends on how much you add) it’s full of vanilla flavor, cold and refreshing with a good kick of coffee. It’s been over 30°C this week and this vanilla caramel coffee has definitely been my go to. 

I honestly don’t go to Starbucks often (at least anymore), nowadays it’s a coffee at Starbucks at the airport before catching our next flight kinda drink. But I do remember having their iced caramel lattes a lot and they were delicious. 

The caramel was always so sweet and creamy with a caramel flavor. Definitely not homemade from Starbucks and probably not natural either 😅

There is a reason why it’s a café menus favorite. 

This vanilla caramel sauce is one that I have been using for many years and one that I have adapted as well numerous times. I’ve adapted this recipe several times depending on what I’m using it for and this is definitely one of my favorites, because taste and texture are just right. 

Not only is this perfect for drinks but also to drizzle over ice-cream, apple pie or pancakes for example. 

The drink itself is super simple and doesn’t need much explanation. The only effort that goes into this is making the caramel sauce. For this you don’t need much except your pantry/fridge basics such as a sugar, cream, butter, vanilla and salt. 

The little extra effort you need to making this caramel sauce is SO worth it! Trust me. The caramel has a long shelf life which means it stays good for a while (in the fridge). In this case with this recipe I would recommend max. up to 2 weeks in the fridge (or even freeze it for up to max. 2-3 months). 

You can check out this recipe for the vanilla caramel sauce

Making this caramel is following the same instructions as you would to make any other simple caramel. 

In a medium pot/sauce pan start by heating up the cream and the scraped out vanilla and the pods. Bring it to a simmer and turn off the heat. Let it sit and infuse until ready to use. (Must be hot when added to the caramelized sugar)

Please be careful with this step as it will splatter and bubble a lot so use CAUTION!

Once your sugar has caramelized to a golden brown add the infused cream little by little whisking constantly. (Use a whisk with a long handle to avoid burns) The mixture will bubble vigorously.

Once the cream has been added turn the heat down to a medium and allow it to simmer for approx. 5 minutes. So the rest of the sugar can melt.

It may be that your sugar will crystallize a bit and make clumps but these will mostly dissolve while simmering. 

Once the caramel has been simmering for about 5 minutes remove it from the heat and pass it through a sieve into a heatproof jug. Allow the caramel to cool down for about 15-20 minutes before adding the cold cubes butter and salt.

Once the caramel has cooled down slightly add the cold cubes butter and salt. Hand blend until smooth and homogenous. Allow the caramel to cool down before placing into the fridge.

Once cooled, store the caramel into an airtight container and keep it int he fridge for up to max. 2 weeks.

There are so many different types of caramel recipes. Differentiating mostly in texture. Flavor surely also plays a part of course. You have caramels varying from soft-liquidy consistencies such as sauces to fudge like textures for bonbons.

This varies due to the ingredients you use and the temperature that you cook the caramel to.

For soft bonbon like caramels I use a thermometer because they have to be cooked to a certain degree to obtain the certain texture.

With this caramel sauce I don’t use a thermometer because I want to keep it as simple as possible for you. We are just going to reply on time with this recipes which means that we will “let it simmer for about 5 mins” 

Back when I first started with pastry I used to think that caramel was quite the intimidating recipe. It was at first but due to the rsk of getting burned. I have definitely gotten my fair share of burns from caramel and that is why I mention it quite a few times in this recipe. It is to be done with caution! 

Back in the days when I worked in gastro I used to make caramel by the Liter, so you can imagine the splatter it used to make. And that is why I really appreciate a really long whisk ;) 

Now onto the tips: These may seems obvious but I’m going to mention them anyways

1. Use good quality ingredients: it’s an obvious one but it’ll make a difference, so go for the good quality cream, butter and especially the vanilla. 

2. Never leave the caramel unattended: It can happen faster than you think and all of a sudden you have colour! (That’s when the caramel is burnt and turns black= inedible) so keep a close eye on it and never leave it alone on the stove top. Keep stirring it constantly. 

3. Use heatproof utensils: you can use silicone spatulas that are heatproof or opt for a wooden spoon for example. The sugar can get really hot so using a non heatproof spatula will result in it melting and you’ll have plastic in your caramel= no go! And start over! 

4. Adding a little bit of salt: this goes a long way. Just a good pinch in this recipes makes for all the difference because it will add so much balance to the sweetness of the caramel. 

Happy latte making!

Laura