Amazing 180-Calorie Caramel Coffee Ice Cubes Latte

Oh my gosh, is it just me, or does the summer heat turn the journey to the coffee shop into an Olympic sport? Seriously, I used to dread that first sip turning lukewarm and watery before I even hit the front door. But guess what? I cracked the code, and you won’t believe how simple it is! This method for the *Caramel Coffee Ice Cubes Latte* has honestly changed my morning routine forever. Forget the watery, weak drinks of summers past; we’re locking in that strong coffee flavor right from the start.

The absolute magic here is that you prepare the strong coffee and caramel mixture ahead of time, freeze it, and then boom—instant, perfect iced latte! I make a whole tray on Sunday, and suddenly my weekdays are unbelievably stress-free. It saves me those precious ten minutes every morning, and trust me, that’s time well spent relaxing instead of waiting in line. It’s the easiest upgrade you will ever make to your daily caffeine ritual.

Why This Caramel Coffee Ice Cubes Latte Recipe Works

I know what you’re thinking: *Why bother freezing coffee?* Because, my friend, this is the secret weapon against sad, watery iced lattes! This preparation step builds incredible flavor depth right into the ice itself. It’s pure convenience blended with superior taste.

• It saves you serious time during hectic mornings—the prep is done!
• The flavor doesn’t fade; the ice melts down into the milk, intensifying the caramel coffee flavor instead of diluting it.
• It’s perfectly portioned, so you don’t have to measure anything when you’re half-asleep.

If you’re looking for other delicious iced options, you should check out how some folks make their iced vanilla lattes—so interesting!

Making the Best Caramel Coffee Ice Cubes Latte Base

The key to making this *Caramel Coffee Ice Cubes Latte* shine is using coffee that’s already super strong. I mean, don’t use your weak morning pot! Brew it strong, like you’re making espresso at home, because it needs to hold up when it melts. When I mix in the caramel sauce, I always taste-test it while it’s still liquid. If I think it’s a tiny bit too sweet, I know once it freezes and hits the milk, it’ll balance out perfectly. It’s all about starting bold!

Essential Ingredients for Your Caramel Coffee Ice Cubes Latte

You don’t need a spice cabinet just to make an amazing iced drink, thank goodness! The ingredients for this recipe are so straightforward, which is why I love pulling this out on a hot afternoon. You only need four main things to make the magic cubes, and a couple are flexible, which is always a bonus.

Here is exactly what you need to gather for your base mixture. Remember, these ingredients go into the tray before they become ice cubes:

• One cup of strong brewed coffee. And I mean cooled! Don’t pour piping hot coffee into plastic trays, trust me—it warps them horribly.
• About a quarter cup of your favorite caramel sauce. This is where a lot of the flavor is locked in!
• One whole cup of milk. Yes, this milk goes in later for the actual latte assembly, but you need it handy!
• An ice cube tray, naturally, to hold your future deliciousness.

If you’ve been playing around with different coffee drinks lately, you absolutely must see this recipe for a caramel oat latte mocktail—it’s fantastic for non-caffeine days!

Step-by-Step Instructions for Caramel Coffee Ice Cubes Latte Cubes

Okay, this part is so simple, I almost feel guilty calling it a recipe. We are tackling the star of the show here: making the actual *Caramel Coffee Ice Cubes Latte* building blocks. You need to get that beautiful caramel coffee mixture ready so it can sit in the freezer until it’s rock solid. Patience is the hardest ingredient here, but it’s worth it!

First things first, you need a bowl. Mix that cooled, strong brewed coffee right into the bowl with your caramel sauce. Give it a good whisk until that sticky caramel is totally dissolved into the coffee. You shouldn’t see any caramel streaks hanging around at the bottom, just a smooth, dark liquid.

Next, grab your ice cube tray! Pour that coffee-caramel mixture evenly into each compartment. Don’t overfill them, or you’ll have coffee spills trying to escape the freezer once they expand. Then, just slide the tray into the freezer and forget about it for a good long while. We are aiming for totally solid cubes, which usually takes about 4 to 6 hours. If you blast the freezer temperature for the first hour, that speeds things up a bit.

Freezing the Caramel Coffee Ice Cubes Latte Mixture

Getting these cubes out cleanly is crucial for a drama-free morning. If you are using those old, stiff plastic trays, run the bottom under warm water for about ten seconds. That quick temperature change helps them pop right out. My personal favorite hack is using silicone trays, though! You can just push the bottom of the tray and the cube pops cleanly into your hand or bowl. Make sure they are frozen solid before transferring them to your storage container, otherwise, they just turn into a sad, sticky coffee slush pile!

Assembling the Perfect Caramel Coffee Ice Cubes Latte

This is the moment we’ve been waiting for! The cubes are frozen, the freezer is open, and sweet caffeine victory is ours. Taking out your *Caramel Coffee Ice Cubes Latte* cubes is like opening a little treasure chest of pre-made flavor. For a standard tall glass, I usually grab about four to six of those frozen beauties. If you like it super strong, lean towards six. If you prefer a more mellow taste, four is totally fine!

Toss those cubes right into your favorite sturdy glass—no need to chill the glass first, the cubes will do that job! Then, just pour one cup of your milk of choice right over the top. Watch how satisfying it is as the milk hits the frozen caramel coffee and starts turning that lovely, caramel-y brown color.

Give it a gentle stir—just enough to combine everything, but don’t over-stir, or you’ll melt them too fast!

It’s ready immediately! You just made the easiest, most flavorful iced latte ever. It’s so much better than driving out for one, too! If you want to see another amazing iced drink hack, check out how they build their iced vanilla sweet cream cold brew latte; it’s a whole different vibe!

Tips for Customizing Your Caramel Coffee Ice Cubes Latte

One of the best parts about loving coffee is making it exactly how *you* like it, right? This recipe for the *Caramel Coffee Ice Cubes Latte* is super flexible, which is why it’s a staple in my freezer now. If you find the base recipe a little lacking in bold coffee flavor for your taste, I have a fix! Remember that note about using cold brew concentrate? You should absolutely try that!

Cold brew concentrate is intense, so you’ll use less of it, but that deep, low-acidity coffee punch really stands up to the sweet caramel. Just swap out that measure of strong brewed coffee completely for the concentrate. I also recommend adjusting your caramel sauce depending on what milk you use. Sweeter milks need less sauce in the cubes!

If you’re looking for a non-dairy creamer alternative to pour in later instead of plain milk, you totally should check out these ideas for easy homemade coffee creamers. It takes things to the next level!

Milk Substitutions for Your Caramel Coffee Ice Cubes Latte

The milk you use when you assemble this drink really changes the final texture of your *Caramel Coffee Ice Cubes Latte*. If you are going dairy-free, which is totally wonderful, you have a few great choices. Oat milk is super creamy and gives you a luscious texture that is really close to whole milk—I love it.

Almond milk works really well too, but it can be a little thinner once those frozen coffee cubes start melting down. You might want to bump up your cube count slightly if you use thinner milk to compensate for the added liquid dilution. Just remember to stir gently after pouring the milk so you don’t break up the ice too much!

Storage and Make-Ahead Tips for Caramel Coffee Ice Cubes Latte Cubes

The real secret sauce to loving this recipe is making a massive batch of the *Caramel Coffee Ice Cubes Latte* cubes on the weekend. Seriously, the more you make, the less you have to think about coffee later! Once those cubes are completely frozen—and I mean rock hard, not just mostly solid—it’s time to get them stored properly. Freezer burn is the enemy of good coffee flavor, so we have to be ruthless about sealing these beauties up.

I always transfer mine from the plastic tray into a good quality zip-top freezer bag. Make sure you get as much air out of that bag as humanly possible before you seal it up tight. If you have a vacuum sealer, go for it, but squeezing the air out with your hands works too! Label the bag with the date, just in case you forget about your delicious hoard!

They keep perfectly for at least a month, maybe longer, but trust me, batch this big rarely lasts past the first two weeks in my house. Having these caramel coffee cubes ready means my afternoon slump solution is literally just grabbing a few, tossing them in a mug, and pouring milk over them. It’s the best feeling!

Frequently Asked Questions About the Caramel Coffee Ice Cubes Latte

How much stronger should my coffee be for the ice cubes?

This is a super common question about the *Caramel Coffee Ice Cubes Latte*! Since the ice melts, you need the starting flavor to be intense so it doesn’t taste weak later. I always suggest brewing your coffee at about half the water amount you normally use, or just use cold brew concentrate straight out of the gate. You want it to taste almost too strong when it’s still liquid, because that strength is what you’re paying for when the milk goes in!

Is it possible to make this latte too sweet using the caramel ice cubes?

It definitely can be! That’s why I stress tasting the liquid mixture before you freeze it. If you know your caramel sauce is super sugary, you might want to pull back the sauce by a tablespoon or so when mixing the coffee. Plus, the milk choice matters—some vanilla-flavored milks already have added sugar. If you want a less sweet drink, maybe just use a splash of plain milk instead of a full cup.

What is the best type of coffee to use in the ice cube base?

Honestly, the best coffee is the one you already love drinking hot! Most people find medium or dark roast works best because they handle the freezing process better without losing all their depth. If you have an espresso machine, a shot or two mixed with water to make up the required coffee volume is fantastic. For the ultimate shortcut, ditch brewing altogether and use a quality iced coffee hack using cold brew concentrate.

My caramel coffee ice cubes won’t pop out of the tray! What now?

Oh, the curse of the stuck ice cube! Been there, fought that fight. If you haven’t already invested in silicone trays, grab some next time. For the stiff plastic ones, run the bottom under hot water for just 15 seconds—no more! Then, when you pull up on one cube, the suction pops the others loose too. Do this quickly so the cubes don’t start melting everywhere!

Estimated Nutrition for One Caramel Coffee Ice Cubes Latte

When I’m making my *Caramel Coffee Ice Cubes Latte*, I like to have a general idea of what I’m sipping on, even if I’m not strictly counting calories. Since we’re using different kinds of milk and caramel sauces, these numbers are just a handy guide for a typical serving.

Here’s the estimated breakdown for one glass:

• Serving Size: 1 glass
• Calories: 180
• Sugar: 25g
• Fat: 5g
• Protein: 6g

Now, please remember these are just estimates, folks! If you swap out 2% milk for that thick oat milk I love, or if you drizzle extra caramel on top before you stir, those numbers are going to change dramatically. Always adjust based on the exact ingredients you personally pour in!

Share Your Caramel Coffee Ice Cubes Latte Creation

Alright, now that you have your stash of glorious frozen caramel coffee goodness, it’s time to show it off! I want to see your beautiful, perfectly chilled *Caramel Coffee Ice Cubes Latte* creations. Snap a picture and share it with me on social media!

Did you rate it 5 stars? Let me know in the comments below how you liked the cube method. Happy sipping, everyone!

Print