If you love coffee and have a sweet tooth, this Mocha Caramel Iced Coffee is going to be your new favorite treat!
It’s rich, creamy, and has the perfect balance of chocolate, caramel, and coffee flavors.
Plus, it’s super easy to make at home—no fancy coffee shop needed!
Whether you’re sipping it on a hot summer day or just need an afternoon pick-me-up, this drink is pure happiness in a glass.
Let’s get started!
What You’ll Need
Ingredients:
- 1 cup brewed coffee, cooled
- ½ cup milk (or any milk alternative)
- 2 tbsp caramel sauce
- 1 tbsp chocolate syrup
- 1 tbsp sugar (optional)
- ½ tsp vanilla extract
- 1 cup ice cubes
- Whipped cream (for topping)
- Extra caramel and chocolate syrup (for drizzling)
Tools:
- Tall glass
- Spoon for stirring
- Measuring spoons
- Coffee maker (or instant coffee + hot water)
- Blender (optional, if you want it extra frothy)
Pro Tips ☕
- Chill your coffee – Brew your coffee ahead of time and let it cool, or pop it in the fridge for a few minutes to speed it up. Hot coffee will melt the ice too fast!
- Adjust the sweetness – Add more or less caramel, chocolate, or sugar to make it just right for you.
- Make it extra frothy – Blend the coffee, milk, caramel, chocolate, and ice in a blender for a creamier texture.
- Use coffee ice cubes – Freeze leftover coffee in an ice tray and use those instead of regular ice to keep your drink from getting watered down.
- Dairy-free? No problem! – Swap the milk for almond, oat, or coconut milk, and use dairy-free whipped cream.
How to Make Mocha Caramel Iced Coffee
1. Brew & Cool the Coffee
Brew 1 cup of coffee and let it cool to room temperature. If you’re in a hurry, place it in the fridge for 10 minutes.
2. Mix the Coffee Base
In a tall glass, combine the cooled coffee, milk, caramel sauce, chocolate syrup, sugar (if using), and vanilla extract. Stir well until everything is fully mixed.
3. Add Ice
Fill the glass with ice cubes until it’s almost full. Give it another stir.
4. Top with Whipped Cream & Drizzle
Spray a generous swirl of whipped cream on top, then drizzle extra caramel and chocolate syrup for the perfect finishing touch.
Substitutions & Variations
- Make it decaf – Use decaf coffee for a caffeine-free version.
- Blended version – Toss everything in a blender with ice for a mocha caramel frappé!
- Extra strong coffee – Use espresso shots instead of brewed coffee for a bolder taste.
- Salted caramel twist – Add a tiny pinch of sea salt to the caramel sauce before mixing for a salted caramel mocha vibe.
Leftovers & Storage
This drink is best enjoyed fresh, but if you have leftovers, store it in the fridge for up to 12 hours. Just give it a stir before drinking. Avoid adding ice until you’re ready to serve to keep it from getting watered down.
Time to Enjoy! ☕✨
That’s it! In just a few minutes, you’ve got a homemade Mocha Caramel Iced Coffee that tastes just as good—if not better—than the ones from your favorite café.
Try it out and let me know how it turned out!
Did you make any fun variations?
Drop a comment below—I’d love to hear! 😊
