Salted Caramel Cream Cold Brew
A smooth cold brew topped with a lightly sweetened, salted caramel cream foam — easy to make at home with a frother or a jar and a good stir.
Servings: 1
Ingredients
Cold Brew
- 11 fl oz cold brew coffee
- 2 tbsp caramel syrup (homemade or store-bought)
Salted Caramel Foam & Finish
- 3 tbsp whole milk
- 2 tbsp heavy cream
- 1/4 tsp pure vanilla extract
- 1 pinch sea salt
- 1/8 tsp ground cinnamon
- 1 tsp extra caramel syrup, for drizzling
Instructions
Preparation Steps
- Fill a 16 oz glass most of the way with ice. Pour in the cold brew and add the 2 tablespoons of caramel syrup; stir briskly until the syrup is dissolved and the coffee is evenly sweetened.
- In a small jar or a frothing pitcher combine the whole milk, heavy cream, vanilla extract, ground cinnamon, and one pinch of sea salt. Close the jar tightly or cover the pitcher.
- Froth the milk mixture until it triples slightly in volume and becomes velvety — about 20–30 seconds with an electric milk frother, or 40–60 seconds of vigorous shaking by hand. You want a thick, spoonable cold foam.
- Use a spoon to layer the salted caramel foam over the iced cold brew, leaving a little room at the top. The contrast between the dark coffee and pale foam creates a nice visual and textural balance.
- Finish with a teaspoon of caramel syrup drizzled over the foam and a very light pinch of flaky sea salt. Serve immediately with a straw or small spoon to enjoy both coffee and cream together.
Notes
Tip: For a thicker, more stable foam, chill the milk and cream before frothing. To make this ahead, prepare the sweetened cold brew up to 2 days in advance and froth the cream just before serving.
This recipe is an original creation inspired by classic Salted Caramel Cream Cold Brew flavors. All ingredient ratios and instructions are independently developed.