Celeste says, “Iced coffee is such a refreshing drink and is really easy to make at home. It’s made even more enjoyable with some caramel. There are a few different ways to make your coffee iced. You can either cool espresso down with ice; make a very strong filtered coffee and wait for it to cool; use instant coffee (try my favourite instant coffee here); make cold brew coffee overnight with cold water, or buy some cold brew from the supermarket.
I personally like to use a caramel sauce because I like to see it lined on the glass. But a caramel syrup is also great to use – you can get it from your local supermarket or there are plenty of options online. Canned Carnation caramel is good to use because it’s easy to find and tastes good, and there are vegan caramel sauces available too, made with coconut. Just make sure you heat it slightly in the microwave to loosen it up so it’s pourable.”
Make your espresso using Celeste’s pick of the best compostable and reusable coffee pods. We’ve also tried-and-tested the best coffee machines, including the best bean-to-cup machines, best coffee pod machines and best espresso machines.
- Total time 5 minutes
- Difficulty Easy
- caramel sauce 1-2 tbsp, or 25ml caramel syrup, plus extra to serve
- ice large handful
- double espresso 60ml, or 150ml of strong cold brew or cold filter coffee
- milk 180ml
- whipped cream (optional)
Drizzle or line your 250-300ml glass with some caramel. Add ice, then add the espresso (made with an espresso machine, see above) or the cold brew.
Fill up the glass with cold milk or alternative milk of your choice leaving about 1-2cm space at the top. Add whipped cream and drizzle some more caramel over the top.
If you are using syrup, a nice variation you might want to try is using a cocktail shaker – add the syrup, espresso and milk in a shaker with ice and pour into a glass over ice, then top with cream.
Try more of Celeste Wong’s expert coffee recipes
- kcals 229
- fat 12g
- saturates 7.5g
- carbs 23.8g
- sugars 22.8g
- protein 6.4g
- salt 0.79g