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Drink recipe · from the recipe book

Iced Caramel Americano with Almond Milk

Bold, bright espresso stretched with cold water over a toasty brown-sugar caramel syrup, finished with a silky splash of almond milk and a hint of salt.

Iced Caramel Americano with Almond Milk

Ingredients

  • 1½ tbsp packed24 gBrown sugar
  • 1⅓ cups330 gWatercold, divided
  • 1 tsp5 gUnsalted butter
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalta small pinch
  • 4 shots120 gEspressofreshly brewed, about 4 shots
  • ½ cup (120 ml)120 gAlmond milk, unsweetenedchilled

Steps

  1. Make the caramel syrup first: in a small pot over medium heat, stir the brown sugar with 30 g of the water (a small part of the total) until it dissolves, then simmer without stirring for 2 to 3 minutes until it darkens slightly and smells toasty.
  2. Take the pot off the heat and stir in the butter, vanilla and salt until smooth. Let the caramel syrup cool for about 10 minutes.
  3. While the syrup cools, brew the espresso and let it stand a few minutes.
  4. Divide the cooled caramel syrup between two tall glasses, then fill the glasses with ice.
  5. Pour half of the espresso into each glass, then add half of the remaining 300 g of cold water to each glass and stir well to blend the caramel syrup into the coffee.
  6. Top each glass with half of the almond milk, letting it swirl through, and serve right away.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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