Iced Salted Caramel Latte

5 from 1 vote

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:

Author: Eloïse

Ingredients

▢ 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

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.
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

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