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Salted Caramel Iced Coffee

Five Senses CoffeeAdrian Dart 27 March 2020

How to make a luxurious salted caramel iced coffee. This recipe is easy enough to make at home, but would also be right at home on a cafe menu!


  • 200g Vanilla Iced Cream
  • 50g Espresso (2 shots!) Hint: we love this recipe with our Crompton Road blend
  • 50g Milk
  • 20g Dulce De Leche
  • Pink Sea Salt


  1. The key pre preparation here is the Dulce De Leche, which can be made by placing an unlabelled can of sweetened condensed milk in a pot of boiling water. Reduce to a simmer for 2.5 hours making sure the can is covered in water for the duration. Use tongs to carefully remove the can and place on a cooling rack until room temperature. Do not open while can is hot as contents are pressurised and will spray if not completely cooled. The end result is a rich decadent caramel that you can keep in your fridge for weeks. Simply warm up portions as you need them!
  2. Add the Ice cream, espresso and milk to a blender and combine ingredients until well mixed. The texture should almost be thick shake in consistency.
  3. Pour into a tall 300ml salt-rimmed glass and then, using a spoon, drizzle Dulce De Leche over the top.
  4. The outcome will be a rich, sweet iced coffee that has a subtle balanced complexity that rapidly results in an empty glass.


For a fun spin try swapping out the dairy milk for almond milk to create the ‘I just drank a picnic!’ sensation.

This article was written by Five Senses Coffee for Miele For Life and originally published here: Salted Caramel Iced Coffee.

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