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Iced Vanilla Caramel Coffee Recipe

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4.3 from 4 reviews

A refreshing vegan Iced Vanilla Caramel Coffee featuring a homemade plant-based vanilla caramel syrup made with coconut oil and soy lecithin, combined with smooth espresso, oat milk, and lightly whipped cream. This cool summer beverage offers a rich, silky, and decadent coffee experience with just the right sweetness and warm vanilla-caramel notes.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes (+ overnight chilling if preferred for syrup consistency)
  • Yield: Approximately 400ml vanilla caramel syrup; serves 1 iced coffee per 300ml glass
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegan

Ingredients

Vanilla Caramel

  • 175g sugar
  • 175g glucose syrup (SOSA)
  • 170g water
  • 1 vanilla pod (scraped seeds and pod)
  • 100g deodorized coconut oil
  • 1g salt
  • 8g soy lecithin (SOSA)

Iced Coffee (per 300ml glass)

  • Vanilla caramel syrup to taste
  • Oat milk (or any milk of choice)
  • Alpro whipping cream, lightly whipped
  • Dusting of cinnamon
  • Ice cubes

Instructions

  1. Infuse Vanilla: Place 170g water in a medium pot with the scraped-out seeds and pod of 1 vanilla pod. Bring to a boil, then remove from heat and let it infuse for 10-15 minutes to extract the vanilla flavor fully.
  2. Caramelize Sugar: In a separate medium pot, combine 175g sugar and 175g glucose syrup. Heat on medium, stirring occasionally, until the mixture caramelizes to a dark golden brown color. Be vigilant to avoid burning.
  3. Combine and Cook: Gradually add the hot vanilla-infused water into the caramel while whisking constantly to prevent lumps. Be very careful as the mixture will splatter heavily. Once all water is incorporated, reduce heat to low and let it boil gently for 3-5 minutes.
  4. Strain and Emulsify: Remove the pot from heat and strain the caramel through a fine sieve into a jug containing 100g deodorized coconut oil and 8g soy lecithin. Let the mixture sit for about 1 minute, then use a hand blender to emulsify until the caramel syrup becomes smooth, glossy, and well blended.
  5. Assemble Iced Coffee: In a glass filled with ice cubes, add desired amount of vanilla caramel syrup followed by oat milk. Stir gently. Top with lightly whipped Alpro whipping cream and finish with a dusting of cinnamon for garnish.

Notes

  • The vanilla caramel syrup can be stored in the refrigerator for up to 1 week.
  • Adjust the amount of caramel syrup according to your preferred sweetness level.
  • For a creamier texture, use chilled oat milk and freshly whipped cream.
  • Glucose syrup helps prevent crystallization and adds smoothness to the caramel.
  • Use caution when adding water to hot caramel as it can splatter intensely.
  • This recipe is vegan-friendly and uses plant-based ingredients.

Find it online: https://zaracooking.com/iced-vanilla-caramel-coffee-recipe/