Healthier Iced Salted Caramel Latte

This healthier twist on an iced salted caramel latte is proof that you can use real whole foods to make the most delicious drinks and treats. I'm usually not about taking shortcuts in the kitchen, but when I can whip up the creamiest salted caramel milk in just 30 seconds instead of fussing over homemade salted caramel sauce, you bet I'm all in.

I love a really cold coffee drink on hot summer days (who doesn't?). But the price and ingredients of coffee shop lattes really bug me. I can't believe some ingredient lists are 10 rows long, while the drink should be made with max 5 ingredients.

But let me say this: this iced caramel latte recipe tastes better than any coffee from your local coffee shop for a fraction of the price. Probably because it's homemade using real foods versus artificial flavorings.

The best part is that you only need very simple ingredients (that I'd consider pantry staples). The latte gets its sweetness and caramel flavor from Medjool dates and is perfected with a touch of sea salt.

Why Medjool dates?

There are a few points that make Medjool dates a great choice for healthier café lattes:

• Medjool dates have a natural caramel flavor.
• They are a great alternative to simple syrup (e.g., salted caramel syrup, vanilla syrup). No refined sugar, yay!
• They have a low glycemic index. Even though they have a really sweet taste, dates have a glycemic index between 44 and 53, which causes fewer fluctuations in blood sugar levels (and limits blood sugar spikes).
• When blended with milk, they provide an incredibly creamy consistency.

Key ingredients and substitutions

• Medjool dates: For sweetness, creaminess, and that caramel-goodness. Do not replace Medjool dates with any other kind of dates. They are the ones with the sweetest and deepest caramel-like flavor. You won't get the same results with smaller kinds of dates.
• Unsweetened plant milk of your choice: I prefer soy milk and (gluten-free) oat milk to almond milk for this latte. They have a neutral taste that lets the flavors of the dates and vanilla come through. Make sure to use unsweetened non-dairy milk since the dates already sweeten the latte. This prevents your drink from being overly sweet, while still giving it that caramel flavor.
• Vanilla extract: Gives the salted caramel latte that signature coffee-shop flavor without using syrups. Vanilla bean paste or powder works, too.
• Salt: For that salted flavor. I either use fine sea salt or fleur de sel. It's a more delicate type of French sea salt that comes from the top layer of sea salt marshes.
• Espresso: Use 1 shot of espresso for a mild latte, and 2 shots for a strong coffee flavor. This salted caramel latte also tastes great with decaf. Another option would be to use cold brew coffee and adjust the amounts to your liking.

How to make a salted caramel latte

STEP 1: Add everything to a blender. Start with the cold milk, then add in the pitted dates, vanilla extract, and a good pinch of salt.

STEP 2: Blend until smooth. This usually takes 30-40 seconds depending on the powder of your blender. I use the Nutribullet Pro. Continue blending until most bits of dates have disappeared. The nice part is that the blending process usually creates beautiful milk foam.

STEP 3: Strain. Fill a large or tall glass with ice cubes. Pour the milk through a mini strainer into the glass to remove leftover bits of dates. This makes the milk (and your iced caramel coffee) a lot smoother.

STEP 4: Add in the hot espresso. I brew it quickly with the espresso machine. Optionally, serve it with (vegan) whipped cream.

The recipe

5 from 1 vote

Iced Salted Caramel Latte

This healthier iced salted caramel latte is made with dates, vanilla, and a pinch of salt versus caramel sauce or caramel syrup and tastes better than the one from your local coffee shop (pinky promise!).

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Servings: 1

Author: Eloïse

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Ingredients

 

1x2x3x

• ▢ 2 Medjool dates 1 if you like it less sweet
• ▢ 1 cup plant-based milk of choice I use unsweetened soy milk
• ▢ ½ teaspoon vanilla extract or vanilla bean powder
• ▢ ⅛ teaspoon salt I use French fleur de sel
• ▢ 3-4 ice cubes
• ▢ 1 shot of espresso 2 shots for a stronger latte

Instructions

 

• 
  Soak the dates (optional). Remove the pit of the Medjool dates. If they are a little dry or stiff, add them to a bowl with hot water for 5 minutes. Drain.
• 
  Make the caramel milk. Add the pitted dates, plant-based milk, vanilla extract, and salt to a blender jug or a high-rise container (if using an immersion blender). Blend until perfectly smooth.
• 
  Strain. Place a mini strainer over a glass filled with ice cubes and pour in the caramel milk. This removes any pieces of dates that were not completely blended.
• 
  Make the latte. Pour in a (single or double) shot of espresso.

Notes

1. Make a big batch of salted caramel milk ahead of time (use the same quantities x4) and have it ready for your lattes throughout the week. It will last 3-4 days in the fridge in a bottle that you can close airtightly. I love these Weck juice bottles made of glass.
2. Make coffee ice cubes to prevent regular ice cubes from diluting your latte. Freeze cold brew coffee, strong brewed coffee, or instant coffee dissolved in water in an ice cube tray. Add 1-3 coffee cubes (depending on their size) to a glass with the salted caramel milk

Nutrition

Calories: 223kcal | Carbohydrates: 41g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Fiber: 4g | Sugar: 33g

Equipment

• Nutribullet Pro
• Mini strainer

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