Homemade Salted Caramel Latte (Iced or Hot!) with From-Scratch Syrup

I don’t know what it is about salted caramel, but it has me in a chokehold. The perfect balance of sweet and salty with that cozy caramel richness—what’s not to love? When I posted my homemade salted caramel syrup recipe, y’all basically begged for a full latte recipe using it. So, I knew it had to be the next drink in my Mornings by Mallory: Home Cafe series!

Even though salted caramel isn’t groundbreaking, I wanted to make it totally from scratch, and honestly? It makes a world of difference. I swirled my homemade salted caramel sauce around the cup (extra but worth it), added espresso, milk, a little homemade syrup, and finished it off with the dreamiest salted caramel cold foam. Yes, you can make it hot or iced. Yes, it tastes better than any drive-thru drink. Yes, you’re going to be obsessed.

Ingredients:

Why You’ll Love This Recipe

• Homemade Everything: We’re making the syrup from scratch with simple ingredients. It’s rich, buttery, and perfectly salty-sweet.

• Hot or Iced Options: Whatever mood you’re in, this latte works. Just switch the prep method!

• Better Than Store-Bought: No weird ingredients, no artificial aftertaste. Just real, delicious caramel flavor.

• Customizable: Add cold foam, drizzle on caramel sauce, or keep it simple. This latte is all about your vibe.

• Perfect for Mornings at Home: Feels indulgent, but it’s surprisingly easy.

Equipment Needed:

• Medium saucepan – This is where all the caramel magic happens; it needs to be big enough to allow bubbling without overflowing.

• Heat-safe whisk or spoon – You’ll need this to stir in the water and finish the syrup safely after boiling.

• Measuring cups & spoons – Precision matters when making syrup, coffee, and cold foam—especially with sugar-to-water ratios.

• Cute syrup dispenser or jar – Not only does it store your syrup neatly, but it makes pouring into drinks way easier (and cuter).

• Milk frother or handheld electric whisk (for cold foam) – This is the secret to that thick, dreamy cold foam topping that makes your latte feel barista-level.

• Espresso machine, moka pot, or strong brewed coffee – You need a concentrated coffee base to balance the sweet caramel syrup.

• Glass or mug – Whether hot or iced, your latte needs a home—and bonus points if it’s aesthetic.

Substitutions & Modifications

• Milk-Free: Use oat, almond, or soy milk for a dairy-free version. Just note: oat milk froths best!

• Lower Sugar: Try using only ¾ oz of syrup in your latte or skip the caramel drizzle to reduce sugar.

• No Espresso Machine? Use ¼ cup strong brewed coffee or instant espresso.

• Cold Foam-Free: Not into foam? Leave it off and top with a sprinkle of flaky sea salt instead.

Homemade Salted Caramel Latte (Iced or Hot!) with From-Scratch Syrup

Learn how to make a cozy, coffee shop-style salted caramel latte at home with homemade syrup, optional cold foam, and both hot and iced instructions. Delicious, easy, and better than Starbucks!

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Recipe Type: Coffee

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 1 latte

Calories: 190kcal

Ingredients

For the Salted Caramel Syrup

• 3 cups water, divided
• 1 ½ cups granulated sugar
• 1 tsp vanilla bean paste
• 1 tsp fine grain salt

For the Iced Latte

• 1 oz homemade salted caramel syrup
• 1 cup ice
• 6 oz whole milk
• 2 shots espresso

For the Optional Salted Caramel Cold Foam

• 3 tbsp heavy cream
• 2 tbsp milk
• 1 tbsp homemade salted caramel syrup

Instructions

How to Make Homemade Salted Caramel Syrup

• In a medium saucepan, combine 1½ cups granulated sugar and 1½ cups water. Stir gently just once to help the sugar begin dissolving, then place over medium-high heat.
• Once it starts to bubble, stop stirring completely. Let the mixture come to a rolling boil. This is when the bubbles are fast and vigorous, covering the entire surface.
• Let it boil untouched for 20–30 minutes, watching closely. The liquid will first look clear, then slightly yellow, and then begin turning a rich amber or medium golden brown color.
• Once the syrup has reached a caramel color you like, immediately remove from heat. Slowly and carefully pour in the remaining 1½ cups warm water. It will bubble and steam aggressively—this is totally normal.
• As the bubbling settles, begin whisking or stirring until the mixture becomes smooth. If it clumps up at all (sometimes the cold water shocks the caramel), don’t panic—just return the pan to low heat and gently stir until it fully dissolves again.
• Once your syrup is smooth and slightly thickened, stir in 1 teaspoon vanilla bean paste and 1 teaspoon fine grain salt. Mix until fully incorporated.
• Let the syrup cool for 10–15 minutes, then pour into a clean glass jar or syrup bottle. You can store it in the fridge for up to 4 weeks or on the counter for up to 1 week (if your kitchen stays cool).

How to Make It Iced:

• Make your latte:Fill a glass with ice, then add 1 oz salted caramel syrup, 6 oz milk, and 2 shots of espresso.
• Top with cold foam (optional):In a small cup or frother, whisk together 3 tbsp cream, 2 tbsp milk, and 1 tbsp syrup until thick and frothy. Spoon over the latte.
• Optional flair:Swirl some salted caramel sauce around the glass before adding your drink. You deserve the extra drama.

How to Make It Hot:

• Skip the ice and heat up 6 oz milk until steamy (but not boiling).
• In a mug, add 1 oz salted caramel syrup, 2 shots of espresso, and the steamed milk.
• Stir well.
• Optional: top with warm cold foam or a drizzle of caramel sauce.

Video

Nutrition

Calories: 190kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Sugar: 27g

Storage Instructions

More of my recipes

Do you LOVE to Make Coffee at Home?! Check Out More of my Recipes:Honey Peach Latte with Homemade Syrup – Easy Iced or Hot Summer Latte Recipe

Teddy Graham Latte (Hot or Iced!) – A Cozy Hug in a Cup

The Best Banana Bread Latte (Iced or Hot!) with Homemade Syrup

Conclusion