Caramel Iced Coffee Concentrate

This caramel iced coffee concentrate is something I grew up making big batches of for Mennonite fundraisers and public auctions. The iced coffees with a sweet caramel flavor and whipped topping were always one of the most popular items on our menu! This easy caramel syrup makes a great homemade iced coffee for a refreshing pick-me-up through the summer, or anytime of the year.

If you love a refreshing iced coffee drink through the summer, you may also enjoy my recipes for Easy Homemade Cold Brew or Frozen Mocha Frappuccino. For non-coffee drinks be sure to scroll below the recipe card for a list of our favorite summer drinks!

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Caramel Iced Coffee Concentrate

Caramel Iced Coffee Concentrate

marilynpeight
A popular caramel iced coffee concentrate that is perfect to keep in your refrigerator for a quick and refreshing iced coffee anytime you need a little pick-me-up!
5 from 2 votes
Prep Time 5 minutes
Cook Time 3 minutes
Chill time 2 hours
Course Drinks
Cuisine American
Servings 1 quart

Equipment

  • Saucepan (linked below)
  • Whisk (linked below)
  • Quart Jar (linked below)

Ingredients
  

  • 2 cups water
  • 1 1/2 cups granulated sugar *see note
  • 1/2 cup instant coffee granules
  • 2 tablespoons vanilla extract
  • 1 cup Hershey's caramel syrup can be adjusted to taste.

Instructions
 

  • Whisk together the water, sugar and instant coffee, then bring to a boil and keep stirring until the sugar and instant coffee have dissolved.
  • Remove the coffee mixture from the heat, then stir in vanilla extract and caramel syrup (feel free to add the caramel to taste). Pour the iced coffee concentrate into a quart jar, then chill in the refrigerator for an hour or two before serving.
  • To make an iced latte: Pour 1/4 cup (more or less) of iced coffee concentrate into an 12 oz. glass, then add ice and milk to taste. Garnish with whipped cream and additional caramel sauce (optional). Enjoy!

Notes

The original recipe calls for 1 1/2 cups of granulated sugar. I find this to make the concentrate fairly sweet, so feel free to add less if you prefer. The amounts of sugar, caramel syrup and instant coffee can all be adjusted to taste. 
Additional notes and step by step photos below. 
Keyword Caramel iced coffee, concentrate, coffee syrup, homemade iced coffee
Tried this recipe?Let us know how it was!

Equipment needed for this Caramel Iced Coffee Concentrate:

  • Saucepan A 2-3 quart saucepan is needed to cook the iced coffee concentrate. I prefer to use my medium sized (2 quart) Farberware saucepan for the amount this concentrate makes.
  • Whisk A whisk is needed to stir the instant coffee, water and sugar together while cooking, then also to whisk in the caramel syrup and vanilla extract once the coffee concentrate is removed from the heat.
  • Quart jar A quart jar is useful for storing the concentrate as it chills in the refrigerator.

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Additional non-coffee drinks you may enjoy:

Ingredients needed for this Caramel Iced Coffee Concentrate: Hershey’s caramel syrup, instant coffee granules, vanilla extract, water and sugar.

Where can I find affordable instant coffee?

With the prices of inflation recently, instant coffee has been outrageously priced at our local grocery stores. I for one, am definitely not giving ten dollars for a small 8 oz. container of instant coffee. Thankfully, Aldi has decently priced instant coffee along with their other more reasonably priced groceries. While Folgers instant coffee is still pretty pricey at Wal-mart (according to the online price I checked), you may be able to find their Great Value brand of instant coffee for a better price.

Step 1: Whisk together the water, sugar and instant coffee, then bring to a boil and keep stirring until the sugar and instant coffee have dissolved.

Step 2: Remove the coffee mixture from the heat, then stir in vanilla extract and caramel syrup (feel free to add the caramel to taste).

Step 2 continued: Pour the iced coffee concentrate into a quart jar, then chill in the refrigerator for an hour or two before serving. Yes, I had to use two pint jars due to using up my quart jars for Cherry Pie Filling last weekend.

Caramel iced coffee concentrate
To make an iced latte: Pour 1/4 cup (more or less) of iced coffee concentrate into an 12 oz. glass, then add ice and milk to taste (These amounts are based on my preference for iced lattes with this caramel concentrate, feel free to adjust to your taste). Garnish with whipped cream and additional caramel sauce (optional). Enjoy!

Storage for this Iced Coffee Concentrate:

Although I can’t see this iced concentrate lasting more than a week or so at my house (a certain 3 and 4 year old have discovered a love for a few sips of Momma’s iced caramel coffee), this iced coffee concentrate can be kept in a covered jar in the refrigerator for up to two weeks.

Feel free to pin this recipe for later and be sure to tag me on Instagram with a photo of your own iced caramel latte. Thank you for your support!

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