Starbucks Caramel Iced Coffee Copycat Recipe

This Starbucks caramel iced coffee recipe gives you that same sweet, coffee-forward cold drink you’d normally pay five dollars for, made in your own kitchen in about 10 minutes.

It’s strong cold brew over ice with a caramel sauce swirl and a splash of cream, and honestly it’s hard to tell the difference.

Why I Love This Recipe

The coffee flavor actually comes through here. Because you’re making the drink yourself, you control how much caramel goes in and how strong the brew is, so it doesn’t end up cloying the way a bottled version can.

It also keeps well in the fridge for a few days if you make a bigger batch of the sweetened coffee, which makes weekday mornings a lot easier.

Recipe Ingredients

• 1 cup cold brew concentrate – Strong store-bought concentrate works great; Chameleon and Stok are reliable options
• ½ cup whole milk – Sub any milk you like; oat milk gives a slightly sweeter, creamier result
• 3 tbsp caramel sauce – Torani or Ghirardelli both work; use 2 tbsp if you prefer it less sweet
• 1 tbsp simple syrup – Optional, skip it if the caramel sauce is already sweet enough for you
• 1 cup ice – Standard cubes melt slower than crushed, so the drink stays cold longer
• 2 tbsp heavy cream or half-and-half – For the float on top; skip for a lighter drink
• Extra caramel sauce for drizzle – About 1 tsp, for the inside of the glass and the top

Variations / Substitutions

• Espresso instead of cold brew – Pull 2 shots (about 3 oz) and let them cool for 5 minutes before building the drink; the flavor is slightly more bitter and roasted.
• Oat milk – Works well and makes the drink naturally a touch sweeter, so you may want to cut the simple syrup.
• Coconut milk – Gives a light tropical note that actually pairs nicely with caramel; use the carton version, not canned.
• Sugar-free caramel syrup – Torani makes a sugar-free version that holds up well here if you’re watching sugar.
• Extra heat – A small pinch of flaky salt on top cuts the sweetness and sharpens the coffee flavor.
• No dairy – Swap the heavy cream for coconut cream; spoon it on slowly over the back of a spoon to get the float effect.

If you like making coffee drinks at home, the Starbucks Vanilla Sweet Cream Cold Brew Copycat Recipe uses a similar base and is worth trying next.

How To Make Caramel Iced Coffee

Step 1: Swirl the Caramel Into the Glass

Take a tall 16 oz glass and drizzle 1 tsp of caramel sauce around the inside walls, rotating the glass slowly so it coats in streaks down the sides. Then add 1 cup of ice.

The caramel on the glass walls is mostly visual, but some of it will bleed into the drink as you pour, which adds a little extra sweetness at the bottom. It also makes the drink look exactly like the Starbucks version.

Step 2: Mix the Coffee Base

In a small pitcher or measuring cup, stir together the 1 cup cold brew concentrate, 3 tbsp caramel sauce, and 1 tbsp simple syrup until the caramel is fully dissolved, about 20 to 30 seconds of stirring.

You want the caramel completely incorporated before pouring, or it’ll just sink to the bottom of the glass in a clump. It should look like a smooth, evenly tinted dark liquid with no streaks.

Step 3: Pour and Layer the Drink

Pour the coffee mixture over the ice in the prepared glass. Then add the ½ cup whole milk by tilting the glass slightly and pouring it down the side so it layers under the cream you’ll add next.

You’ll see the milk and coffee briefly separate in layers before they start to blend, which is the look you’re going for. Don’t stir yet.

Step 4: Float the Cream and Garnish

Slowly pour the 2 tbsp heavy cream over the back of a spoon held just above the surface of the drink. This keeps it floating on top for about 30 seconds before it folds in. Finish with a drizzle of caramel sauce across the top of the cream, and serve immediately with a straw.

Recipe Tips

• Use concentrate, not regular cold brew. Regular brewed cold coffee will taste watery once you add milk and ice. If that’s all you have, reduce the milk to ¼ cup.
• Chill your glass first. Two minutes in the freezer before you build the drink keeps the ice from melting as fast, which matters if you’re drinking slowly.
• Warm the caramel slightly if it’s stiff. If your caramel sauce is thick and refrigerator-cold, 10 seconds in the microwave makes it pourable and easy to swirl.
• Taste before the cream goes on. Once the cream is floating, stirring disrupts the look. Check the sweetness at the coffee-and-milk stage and adjust then.

Stir times by method:

How To Store

• Refrigerate – The coffee base (cold brew, caramel, and syrup combined) keeps in a sealed jar for up to 4 days. Do not add milk or cream until you’re ready to serve.
• Serve Cold – Always serve over fresh ice. The stored base is ready to pour straight from the fridge; just add ice, milk, and cream per the steps above.

Frequently Asked Questions

Can I make this the night before?

Yes. Mix the coffee base (cold brew, caramel sauce, and simple syrup) and store it in a sealed jar in the fridge. Add the ice, milk, and cream when you’re ready to drink it.

What if I don’t have cold brew concentrate?

You can use 1½ cups of very strong brewed coffee that has been cooled completely in the fridge, and reduce the milk to ¼ cup to compensate for the extra liquid.

Is this the same as a Starbucks Caramel Macchiato?

No. A Caramel Macchiato uses vanilla syrup and espresso with milk poured first, then espresso on top. This drink is closer to the iced caramel coffee on the Starbucks menu, with cold brew as the base.

Can I make a bigger batch for a few people?

Yes. Scale everything by the number of servings and mix the coffee base in a pitcher. Swirl caramel into each glass individually right before serving so the presentation holds up.

Caramel Iced Coffee Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1 servings

Ingredients Method Notes

Ingredients

  

• 1 cup cold brew concentrate
• ½ cup whole milk
• 3 tbsp caramel sauce
• 1 tbsp simple syrup
• 1 cup ice
• 2 tbsp heavy cream or half-and-half
• 1 tsp caramel sauce (for glass and topping)

Method

 

1. Drizzle 1 tsp caramel sauce around the inside of a tall 16 oz glass, then add 1 cup of ice.
2. In a small pitcher, stir together the 1 cup cold brew concentrate, 3 tbsp caramel sauce, and 1 tbsp simple syrup for 20 to 30 seconds until fully dissolved.
3. Pour the coffee mixture over the ice, then add the ½ cup whole milk by pouring it down the side of the tilted glass.
4. Float the 2 tbsp heavy cream over the back of a spoon on top, drizzle with extra caramel sauce, and serve immediately with a straw.

Notes

You can mix the coffee base up to 4 days ahead and keep it in a sealed jar in the fridge. If your caramel sauce is cold and stiff, give it 10 seconds in the microwave before stirring it in. The simple syrup is optional — taste the coffee base before pouring and decide if you need it.