I don’t know about you, but something about summer makes me crave a fresh iced coffee in hand — even when I really need to be guzzling water. I used to swing by Starbucks like clockwork, but after too many watery, sugar-loaded, $7 disappointments, I knew I needed to break up with the drive-thru.
Now? I make my own iced caramel vanilla latte at home that’s smoother, cleaner, and under $1 a cup. And the best part? I can make it exactly how I like it, every time.
My Go-To Iced Coffee Setup
This is my exact routine — perfect for nap time, that 1pm slump, or whenever you need a break that feels like a treat.
Ingredients I Use:
- Breville Barista Express Espresso Machine
(It’s an investment, but it’s paid for itself 10x over. Reliable, consistent, and the quality is top-tier.)
- Compass Coffee Whole Beans – I use the Emblem Espresso Roast
(~$15 per tin, lasts 2–3 weeks) - 1883 Maison Routin Vanilla Syrup
Yuka Score: 42/100 — lower due to sugar, not additives, which I’m okay with for a cleaner syrup.
- Mooala Vanilla Bean Almond Milk
Yuka Score: 90/100 — organic, no gums, no junk. - 16oz Glass Iced Coffee Cups – with bamboo lids & glass straws
- Iced Coffee Sleeve
(I have crochet sleeves from capecoastthreads.com that bring me joy — any sleeve that makes you happy, do it!)
Step-by-Step: My Iced Caramel Latte Routine
- Grind & Brew Espresso
- Grind Compass Coffee on setting 5–6
- Pull 2 shots with a full, tamped puck
- Add Syrup + Caramel
- 2 pumps of vanilla syrup
- Dip a straw into your homemade caramel sauce (about 1–1.5 tsp) and stir into the espresso to melt it
- Fill Your Cup
- Drizzle caramel inside the cup (optional, but fun)
- Add ice to the top
- Pour espresso mix over the ice
- Top with Mooala vanilla almond milk
- Add Lid, Straw & Sleeve
- Sip immediately or take it on the go (school pickup anyone?)
🍯 My Homemade Caramel Sauce
Full recipe now live here → How to Make Homemade Caramel Sauce
But here’s the short version:
Ingredients:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
Directions:
- Melt sugar over medium heat, stirring constantly
- When it turns amber (not brown!), stir in butter
- Slowly add cream — it’ll bubble
- Simmer for 1 min, cool and store in a glass jar
🧊 Storage Tip: Keeps in the fridge for ~2 weeks in a sealed container.
🎯 Pro Mom Note: Knowing when the sugar hits that just right amber is the trickiest part. Don’t walk away — stir constantly and remove from heat as soon as it’s golden, not dark brown.
📊 Nutritional Snapshot (Per Drink Estimate)
| Item | Calories | Sugar | Yuka Score |
|---|---|---|---|
| 1883 Vanilla Syrup (2 pumps) | ~50–70 | ~14g | 42/100 |
| Mooala Almond Milk (1 cup) | 60 | 5g | 90/100 |
| Homemade Caramel (1 tsp) | ~25 | 4g | – |
Total: ~135–150 calories with ~20–25g sugar
(vs. 35–45g in a grande Starbucks iced caramel latte)
💡 Mom Tips
- Delay Coffee for Less Crash: I used to reach for coffee first thing, but waiting until 1pm (nap time) makes a huge difference. Fewer jitters, more satisfaction, and no 3pm crash.
- Make It Special: Whether it’s a glass cup with a fun straw or a crochet sleeve that makes you smile, the small touches matter. This is your moment.
- Save Big: One month of homemade drinks = $100+ saved. Not bad for a 5-minute daily habit.
💬 One Last Sip of Encouragement
If your iced coffee is the only peaceful part of your day — you absolutely deserve it. We’re all doing our best, and if that 16oz cup of caramel goodness helps you get through the chaos a little smoother, then I’ll raise mine to you.
Try it out, tag me on Instagram @themodernparentzone, or drop a comment. I’ll cheer you on with a virtual clink of caramel-filled cups.
Affiliate Disclosure: This post contains affiliate links. If you make a purchase, I may earn a small commission — no extra cost to you. Promise I only recommend what I use and love.