Drinks

Iced Vanilla Caramel Coffee Recipe

ByLila Prescott December 21, 2025December 21, 2025

Introduction

Iced vanilla caramel coffee is the perfect summer pick-me-up—refreshing, sweet, and full of rich coffee flavor. This recipe features a smooth, plant-based vanilla caramel that adds the ideal touch of sweetness without overpowering your espresso. Whether you’re new to iced coffee or a seasoned fan, this delicious drink will keep you cool and caffeinated.

A wavy glass holds a layered drink with three main sections: the bottom two layers are thick milk tea shades of brown with a smooth, shiny surface, and above them sits a lighter, frozen drink layer with ice visible inside. On top is a thick white foam layer sprinkled with cinnamon or cocoa powder. Golden caramel syrup drips down the side of the glass, pooling slightly at the base. A clear glass straw sticks out from the foam. The glass is set on a gray surface with a white marbled texture, next to a white textured cloth and a wooden spoon with some caramel spilled beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the vanilla caramel:

175g sugar

175g glucose syrup (SOSA)
170g water

1 vanilla pod
100g deodorized coconut oil

1g salt
8g soy lecithin (SOSA)

For the iced coffee (per glass, about 300ml):

Double shot of espresso
Vanilla caramel to taste
Oat milk or milk of choice

Alpro whipping cream, lightly whipped
Ice cubes
Dusting of cinnamon (optional)

Instructions

Step 1: Prepare the vanilla caramel by placing the water and scraped vanilla pod into a medium pot. Bring to a boil, then remove from heat and let it infuse for 10–15 minutes.
Step 2: In another medium pot, combine the sugar and glucose syrup. Cook over medium heat until caramelized to a deep golden brown.
Step 3: Carefully add the hot vanilla-infused water to the caramel in small amounts while whisking continuously. Be very cautious as the caramel will splatter.

Step 4: Lower the heat and let the mixture boil gently for 3–5 minutes. Remove from heat and strain into a jug containing the coconut oil, salt, and soy lecithin.
Step 5: Let the mixture sit for about 1 minute, then hand blend until smooth and glossy. Cool to 45–50°C in the fridge, then blend again until homogenous. Store in a heatproof container in the fridge overnight before using.
Step 6: To assemble your iced coffee, fill a glass with ice cubes. Add a double shot of espresso and vanilla caramel to taste. Top with oat milk and lightly whipped cream.

Step 7: Finish with a dusting of cinnamon if desired, then stir gently and enjoy.

Tips & Variations

Use a high-quality coffee roast or blend for the best flavor.
Substitute soy lecithin with another emulsifier if unavailable, but it helps achieve a smooth caramel texture.

Try different plant milks like almond or cashew milk according to your preference.
The caramel can be used in pastries and desserts for an extra flavor boost.

Storage

Store the vanilla caramel in a sealed container in the refrigerator for up to 2–3 weeks. Before use, you may want to gently warm and blend it again to restore its smooth consistency. The iced coffee is best enjoyed fresh but can be prepared in advance by mixing espresso and caramel and refrigerating separately from the milk and cream.

How to Serve

A close-up of a tall clear glass with three thick wavy layers filled with light brown creamy caramel drink, topped with a thick white foam dusted lightly with cinnamon or cocoa powder, a glass straw placed inside, and rich caramel sauce dripping down one side of the glass. The glass sits on a light gray surface with a small wooden spoon next to it, holding some spilled caramel sauce. In the background, a white cloth with a soft texture is loosely placed, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the vanilla caramel without glucose syrup?

Glucose syrup helps prevent crystallization and gives the caramel a silky texture. You can substitute with corn syrup, but the texture may vary slightly.

Is this recipe vegan-friendly?

Yes, the vanilla caramel is plant-based, using coconut oil and soy lecithin. Be sure to use a plant-based milk and dairy-free cream to keep the iced coffee vegan.