Description
This refreshing Iced Vanilla Caramel Coffee combines a rich, plant-based homemade caramel with smooth espresso, oat milk, and lightly whipped cream, creating the perfect cool summer beverage. Adapted from Toni Rodríguez’s vegan pastry book, the luscious vanilla caramel syrup is made with coconut oil and soy lecithin for a silky, emulsified texture that enhances the coffee with just the right sweetness and decadent caramel flavor.
Ingredients
Scale
Vanilla Caramel:
- 175g sugar
- 175g glucose syrup (SOSA)
- 170g water
- 1 vanilla pod
- 100g deodorized coconut oil
- 1g salt
- 8g soy lecithin (SOSA)
Iced Coffee (per glass approx. 300ml):
- Double shot of espresso
- Vanilla caramel syrup to taste
- Oat milk (or any milk of choice)
- Alpro whipping cream, lightly whipped
- Dusting of cinnamon
- Ice cubes
Instructions
- Infuse Vanilla: Place 170g water in a medium pot with the scraped-out seeds and pod of 1 vanilla pod. Bring to a boil, then remove from heat and let it infuse for 10-15 minutes to extract vanilla flavor.
- Caramelize Sugar: In a separate medium pot, combine 175g sugar and 175g glucose syrup. Heat on medium until the mixture caramelizes to a dark golden brown color, watching carefully to avoid burning.
- Combine and Cook: Gradually add the hot vanilla-infused water into the caramel while whisking constantly. Take great care as the mixture will splatter heavily. After all the water has been incorporated, reduce heat to low and let it boil gently for 3-5 minutes.
- Strain and Emulsify: Remove from heat and strain the caramel through a sieve into a jug containing 100g deodorized coconut oil and 8g soy lecithin. Let sit for about 1 minute, then use a hand blender to emulsify until the caramel is smooth, glossy, and well blended.
- Cool and Final Blend: Place the caramel in the fridge to cool to 45-50°C (warm but not hot). Blend again to ensure homogeneity. Transfer to a heatproof container and refrigerate overnight to let the flavors develop. Store up to 2-3 weeks refrigerated.
- Assemble Iced Coffee: For one 300ml glass, add a double shot of espresso into a bubble glass. Sweeten with vanilla caramel syrup to taste. Add ice cubes and pour oat milk over the top. Spoon a layer of lightly whipped Alpro whipping cream and dust with cinnamon for garnish.
Notes
- Be extremely cautious when adding water to hot caramel as it will splatter violently.
- Use a good-quality roast or blend of coffee for the best flavor in your iced coffee.
- The caramel is plant-based and vegan, making it versatile for many other desserts and pastries.
- Keep caramel refrigerated and stir/blend before each use to maintain smooth texture.
- Adjust sweetness by varying the amount of caramel syrup added to your coffee.
- Bubble glasses enhance the presentation and experience of iced coffee but are optional.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: International
Keywords: iced coffee, vanilla caramel, caramel syrup, vegan caramel, plant-based coffee, summer beverage, espresso drink
