Food-and-drink   |   Creamy Caramel Apple Spice Iced Latte – Easy Fall Coffee Recipe

Creamy Caramel Apple Spice Iced Latte – Easy Fall Coffee Recipe

By a Bug & a Bean | Posted on 2025-09-16

Make a creamy caramel apple spice iced latte at home in 5 minutes! Espresso, caramel-apple syrup, cozy spices, and milk—top with cold foam for coffee-shop vibes.

Post Tags

FALL KITCHEN  FLAVOR RECIPE  

This post may contain affiliate links. If you make a purchase through one of our affiliate links, we may receive a small commission at no additional cost to you.

Table of Contents

• Why You’ll Love It
• Ingredients
• Step-By-Step
• Barista Tips for Coffee-Shop Quality
• Variations & Swaps
• Recipe Card

This iced latte tastes like a caramel-dipped apple with a cozy hint of cinnamon. It’s creamy, refreshing, and takes just a few minutes—perfect for fall parties, after-school treats, or a quiet moment on the porch.

Why You’ll Love It

• Fast: ready in about 5 minutes—no special equipment required.
• Kid-friendly twist: make it decaf or with strong brew instead of espresso.
• Customizable: adjust syrup and spice to taste; add cold foam or whipped cream.

Ingredients

• 2 shots hot espresso (about 2 oz / 60 ml) or 1/2 cup strong brewed coffee
• 2–3 tbsp caramel apple syrup* (to taste)
• 3/4 cup milk of choice (whole milk or barista oat = extra creamy)
• 1–2 tbsp heavy cream or half-and-half (optional, for creaminess)
• 1/8 tsp ground cinnamon, plus a pinch of nutmeg or allspice (optional)
• Ice
• Caramel sauce for drizzling (optional)
• Cold foam or whipped cream (optional — try maple brown sugar cold foam!)

*Have my homemade syrup? Use it here! Caramel Apple Coffee Syrup. Prefer a topping? Try creamy maple brown sugar cold foam.

Items for Espresso

Step-By-Step

1. Prep the glass: Fill a 12–16 oz glass with ice. Optional: drizzle caramel inside the glass.
2. Sweeten the espresso: Stir the hot espresso with the caramel-apple syrup and spices until fully dissolved. (Mixing while hot prevents graininess and helps avoid curdling later.)
3. Make it creamy: In a small cup, stir the milk with the splash of heavy cream or half-and-half. For café texture, briefly froth the milk cold (10–15 seconds) to microfoam.
4. Assemble: Pour the sweetened espresso over the ice, then add the milk mixture. Top with cold foam or whipped cream and a light dusting of cinnamon. Finish with a caramel drizzle if you like.

Barista Tips for Coffee-Shop Quality

• Balance: Start with 2 tbsp syrup; add more only after tasting.
• Spice control: A pinch of nutmeg/allspice deepens the “cider” vibe without overpowering.
• No curdle zone: Mix syrup into hot espresso first, then add milk. Higher-fat milk (or a splash of cream) helps if your syrup is very apple-forward.
• Ice matters: Use fresh, solid cubes so you don’t water it down.

Variations & Swaps

• Hot latte: Skip the ice; steam (or microwave) the milk until warm and frothy, then combine.
• Dairy-free: Oat, almond, or coconut milk all work; choose a “barista” version for best foam.
• Extra apple: Add 1–2 tsp of apple cider reduction to the espresso for a tangier note.
• Decaf/kid version: Use decaf espresso or strong black tea for a tea-latte twist.

Recipe Card

Yield: 1 (12–16 oz) latte  |  Prep Time: 5 minutes  |  Total: 5 minutes

1. Stir hot espresso + 2–3 tbsp caramel apple syrup + 1/8 tsp cinnamon (and optional nutmeg/allspice).
2. Fill glass with ice. Pour in espresso mixture.
3. Stir together 3/4 cup milk with 1–2 tbsp cream; add to the glass.
4. Top with cold foam or whipped cream; dust with cinnamon and drizzle caramel.

Equipment

• Espresso machine or strong-brew method (AeroPress, Moka pot, etc.)
• Milk frother (optional)
• 12–16 oz glass

If you make this, tag me—I love seeing your magical coffee creations!