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Peanut Butter Caramel Iced Latte
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Peanut Butter Caramel Iced Latte

This Peanut Butter Caramel Iced Latte is the perfect velvety sip to satisfy your coffee shop cravings this winter with a burst of nutty flavor and sweet caramel flavor combined.
Course Breakfast, Drinks
Keyword breakfast, caramel, coffee, cold brew, creamy, drinks, easy, homemade, latte, peanut butter
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Author Shanika | Orchids + Sweet Tea



  • 1 cup organic brown sugar
  • 6 Tbsps vegan butter
  • ½ cup full-fat coconut cream/milk


  • ½ cup cold brew
  • 1 ½ cups oat milk (You can use your fave plant-based milk)
  • 2 Tbsps vegan caramel sauce
  • ½ cup smooth peanut butter (Ensure that it's
  • 1 teaspoon vanilla extract
  • Pinch of ground cinnamon
  • 1-2 Tbsps pure maples syrup


  • Crushed ice cubes
  • Coconut whipped cream
  • Carmel, drizzle



  • Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add vegan butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
  • Now, slowly whisk in the coconut milk and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.


  • In a high-powered blender, add the milk and peanut butter together and blend on high-speed until creamy and combined.
  • In a bowl, add together all latte ingredients (including the peanut butter-milk mixture), mixing until combined.
  • To serve, fill ice into a 12 or 16-ounce glass and pour the latte mixture atop crushed ice until all the way filled. Top with coconut whipped cream and caramel drizzle.
  • Sip and enjoy!


  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Oat milk when using store-bought is the Forager Project. However, you can always use your fave or one of the following: Almondcoconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, potato milkquinoa milk, etc.
  • SWEETENER: Instead of maple syrup, you can substitute with Agave syrup.
  • STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
  • NUT BUTTER: If preferred, you can always substitute peanut butter with Almond butter, SunButter (perfect for allergy-free needs!), Tahini (Sesame Seed Butter), Hazelnut Butter, etc.