Salted Caramel Cream Cold Brew is not merely a coffee beverage; it is a meticulously crafted dessert-like experience, a symphony of contrasting flavors and textures designed to elevate the humble iced coffee into a realm of pure indulgence. This drink masterfully combines the smooth, low-acidity, and deeply caffeinated foundation of slow-steeped cold brew with the decadent, buttery sweetness of homemade salted caramel, all crowned by a luxuriously thick, sweet, and slightly savory vanilla cream cold foam.
Why Is This Salted Caramel Cream Cold Brew So Popular?
The widespread adoration for Salted Caramel Cream Cold Brew is a cultural phenomenon driven by its perfect alignment with modern taste preferences and consumption habits. Firstly, it satisfies the universal craving for sweet and salty combinations. The interplay between the rich caramel and the flaky sea salt taps into a deeply pleasing sensory experience, making each sip dynamic and exciting. Secondly, it offers a textural masterpiece. The combination of the bold, liquid coffee with the light, velvety, and cloud-like cold foam creates a multi-layered drinking experience that is far more engaging than a uniformly mixed iced coffee. Thirdly, it serves as a customizable canvas. The recipe allows for complete control over the coffee’s strength, the sweetness level of the caramel, and the saltiness of the foam, empowering you to tailor it to your exact preference. Finally, its inherent “treat yourself” quality makes it a popular choice. It bridges the gap between a necessary caffeine fix and a dessert-like indulgence, offering a sense of occasion and luxury to an everyday ritual.
Why You’ll Love This Salted Caramel Cream Cold Brew:
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Effortless Elegance: The layering of dark coffee and white foam is visually stunning, creating a professional-looking beverage that feels special and Instagram-worthy.
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Superior Smoothness: The cold brew method ensures a remarkably smooth and mellow coffee base, free from the bitterness and acidity of hot-brewed coffee, allowing the caramel flavor to shine.
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A Dessert in a Glass: This drink satisfies your sweet tooth while delivering a powerful caffeine kick, making it the perfect afternoon pick-me-up or a decadent start to your day.
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Cost-Effective Indulgence: A single homemade version costs a fraction of its coffee shop counterpart, saving you significant money while allowing you to use premium ingredients.
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Make-Ahead Convenience: The cold brew concentrate and salted caramel sauce can be prepared days in advance, making assembly a quick and simple process whenever the craving strikes.
Here’s what you’ll need:
For the Cold Brew Coffee Concentrate:
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1 cup (about 100g) coarsely ground coffee beans (a medium-dark roast is ideal)
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4 cups cold, filtered water
For the Homemade Salted Caramel Sauce:
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1 cup (200g) granulated sugar
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6 tablespoons (85g) unsalted butter, cubed
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½ cup (120ml) heavy cream, at room temperature
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1 teaspoon flaky sea salt (like Maldon), plus more for garnish
For the Salted Caramel Sweet Cream (The Foam):
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½ cup (120ml) heavy cream, cold
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½ cup (120ml) whole milk, cold (or half-and-half for extra richness)
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2 tablespoons of the prepared salted caramel sauce
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¼ teaspoon pure vanilla extract
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1 extra pinch of flaky sea salt
For Assembly (per drink):
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Ice cubes
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1-2 tablespoons additional salted caramel sauce, for the glass
How to Make Salted Caramel Cream Cold Brew:
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Salted Caramel Cream Cold Brew. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Prepare the Cold Brew Concentrate (12-24 hours in advance)
In a large jar or pitcher, combine the coarsely ground coffee and cold, filtered water. Stir gently to ensure all grounds are saturated. Cover and let it steep at room temperature for 12-24 hours. The longer it steeps, the stronger it becomes. Once steeped, strain the concentrate through a fine-mesh sieve lined with a coffee filter into a clean container. Refrigerate until ready to use.
Step 2: Craft the Homemade Salted Caramel Sauce
In a medium, light-colored saucepan (so you can see the color change), heat the granulated sugar over medium heat. Stir continuously with a heat-resistant spatula until the sugar melts and turns into a deep amber-colored liquid. This can take 5-10 minutes; watch carefully to prevent burning. Once amber, immediately add the cubed butter. The mixture will bubble vigorously. Whisk until the butter is fully melted and incorporated. Carefully and slowly, drizzle in the room-temperature heavy cream while whisking constantly. The mixture will bubble up again. Let it boil for one minute, then remove from heat. Stir in the teaspoon of flaky sea salt. Allow the sauce to cool completely before using. It will thicken as it cools.
Step 3: Create the Salted Caramel Sweet Cream Foam
In a medium bowl or large measuring cup, combine the cold heavy cream, cold whole milk, 2 tablespoons of the cooled salted caramel sauce, vanilla extract, and the extra pinch of sea salt. Using a handheld milk frother, a stand mixer with the whisk attachment, or a vigorous whisk, blend the mixture until it becomes thick, frothy, and pourable. The goal is a velvety foam that holds soft peaks, not stiff whipped cream. This should take 60-90 seconds with an electric frother.
Step 4: Assemble the Drink
Drizzle 1-2 tablespoons of the salted caramel sauce around the inside of a tall glass. Fill the glass to the brim with ice cubes. Pour the cold brew concentrate over the ice, leaving about 1 to 1.5 inches of space at the top.
Step 5: Top with the Cream Foam
Slowly and deliberately pour the prepared salted caramel sweet cream over the back of a spoon held just above the surface of the coffee. This technique allows the dense foam to float on top of the coffee, creating a distinct and beautiful layered effect.
Step 6: Garnish and Serve
For a final touch, drizzle a tiny bit more caramel sauce over the top of the foam and sprinkle with a few extra flakes of sea salt. This not only looks beautiful but enhances the salted caramel flavor with every sip.
Step 7: Enjoy the Experience
Serve immediately with a reusable straw. Encourage drinking it unstirred first to experience the delightful contrast between the cool, sweet foam and the strong, caramel-kissed coffee beneath, then mixed to combine all the flavors into one harmonious beverage.
Tips for Success:
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Coarse Grind is Crucial: Using a fine grind will result in a cloudy, over-extracted, and bitter cold brew. Always use a coarse grind, similar to what you’d use for a French press.
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Cold Dairy is Key for Foam: The fat in the cold cream and milk whips more easily and holds air better, creating a stable and luxurious foam. Do not use room-temperature dairy.
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Don’t Rush the Caramel: The sugar can go from perfectly amber to burnt in seconds. Stay attentive and remove it from the heat as soon as it reaches that deep amber color.
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Taste Your Components: Taste your cold brew concentrate and your caramel sauce separately before assembling. This will help you gauge the balance and adjust the amount of caramel in the glass to your liking.
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Use the Spoon Trick: The spoon method for adding the foam is the single most important technique for achieving a perfect, barista-style layer. Do not skip it.
Equipment Needed:
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Large Jar or Pitcher (for cold brew)
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Fine-Mesh Sieve and Coffee Filters
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Medium Light-Colored Saucepan
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Whisk and Heat-Resistant Spatula
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Handheld Milk Frother, Stand Mixer, or Whisk
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Tall Glasses for Serving
Variations of Salted Caramel Cream Cold Brew:
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Salted Caramel Mocha Cold Brew: Add 1 tablespoon of chocolate syrup to the glass with the caramel sauce before adding ice and coffee.
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Salted Caramel Coconut Cold Brew: For a dairy-free version, use full-fat, chilled canned coconut milk for the foam and coconut milk as the base liquid.
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Bourbon Salted Caramel Cold Brew: Add 1 ounce of bourbon to the glass with the cold brew for an sophisticated adult twist.
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Salted Caramel Apple Cold Brew: Add a tablespoon of apple cider reduction to the glass for a fall-inspired flavor pairing.
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Blended Salted Caramel Cold Brew: Blend the cold brew, ice, and 2 tablespoons of caramel sauce until smooth, then top with the caramel cream foam for a frozen treat.
Serving Suggestions for Salted Caramel Cream Cold Brew:
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The Morning Indulgence: Pair it with a buttery croissant or a slice of coffee cake for the ultimate decadent breakfast.
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Afternoon Delight: Enjoy it as a standalone treat to power through a midday slump, perhaps with a small, dark chocolate on the side.
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Dessert Replacement: Serve it after dinner in a smaller, elegant glass as a sophisticated and caffeinated dessert alternative.
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Brunch Centerpiece: Multiply the recipe and set up a DIY station with the cold brew, caramel sauce, and sweet cream in separate carafes for guests to build their own.
Prep Time:
20 minutes (plus 12-18 hours for cold brew)
Cooking Time:
10 minutes (for caramel sauce)
Total Time:
12 hours 30 minutes (mostly hands-off)
Nutritional Information:
(Estimated per serving, using 2 tbsp caramel sauce in the glass and 1/4 of the sweet cream)
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Calories: ~320
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Protein: 3g
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Sodium: ~280mg
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Sugar: 35g
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Fat: 20g
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Carbohydrates: 38g
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Fiber: 0g
FAQs about Salted Caramel Cream Cold Brew:
Q: Can I use store-bought caramel sauce?
A: Yes, you can. However, the flavor and texture will be superior with a homemade sauce where you can control the salt level. If using store-bought, choose a high-quality brand and consider whisking in an extra pinch of flaky sea salt to achieve the “salted” effect.
Q: I don’t have a frother. How can I make the foam?
A: The mason jar method works well! Add the sweet cream ingredients to a jar with a tight-fitting lid and shake vigorously for 45-60 seconds until frothy. A French press is also excellent—pour the cream in and pump the plunger rapidly for 30 seconds.
Q: How long will the cold brew and caramel sauce last?
A: The cold brew concentrate will keep in the refrigerator for up to 2 weeks. The homemade salted caramel sauce can be stored in a sealed jar in the fridge for up to 3 weeks. Gently warm it before using if it becomes too thick.
Q: My foam is too thin and sinks. What happened?
A: This is usually due to the dairy not being cold enough or the mixture being under-whipped. Ensure your cream and milk are straight from the fridge and whip until it’s thick enough to coat the back of a spoon.
Q: Can I make a decaffeinated version?
A: Absolutely. Simply use decaffeinated coffee beans to make your cold brew concentrate. All other steps remain the same.
Final Thoughts:
Salted Caramel Cream Cold Brew is more than a recipe; it is a masterclass in balancing indulgence with sophistication. It demonstrates how a few quality ingredients, combined with thoughtful technique, can create a beverage that is far greater than the sum of its parts. This drink is a celebration of contrast, the deep and the light, the sweet and the salty, the strong and the smooth.
Mastering it at home not only saves you money but also grants you the creative freedom to perfect it to your exact taste. It is a surefire way to elevate your coffee routine, impress guests, and treat yourself to a moment of pure, caffeinated luxury. So, embrace the process of steeping and sauce-making, shake (or froth) with confidence, and prepare to be captivated by one of the most delightfully decadent coffee creations to ever grace a glass
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Salted Caramel Cream Cold Brew: Starbucks Copycat Recipe
- Total Time: 12 hours 30 minutes
Description
Make Starbucks at home! This Salted Caramel Cream Cold Brew is sweet, creamy & perfectly balanced. An easy, delicious 5-minute coffee treat
Ingredients
For the Cold Brew Coffee Concentrate:
-
1 cup (about 100g) coarsely ground coffee beans (a medium-dark roast is ideal)
-
4 cups cold, filtered water
For the Homemade Salted Caramel Sauce:
-
1 cup (200g) granulated sugar
-
6 tablespoons (85g) unsalted butter, cubed
-
½ cup (120ml) heavy cream, at room temperature
-
1 teaspoon flaky sea salt (like Maldon), plus more for garnish
For the Salted Caramel Sweet Cream (The Foam):
-
½ cup (120ml) heavy cream, cold
-
½ cup (120ml) whole milk, cold (or half-and-half for extra richness)
-
2 tablespoons of the prepared salted caramel sauce
-
¼ teaspoon pure vanilla extract
-
1 extra pinch of flaky sea salt
For Assembly (per drink):
-
Ice cubes
-
1–2 tablespoons additional salted caramel sauce, for the glass
Instructions
Step 1: Prepare the Cold Brew Concentrate (12-24 hours in advance)
In a large jar or pitcher, combine the coarsely ground coffee and cold, filtered water. Stir gently to ensure all grounds are saturated. Cover and let it steep at room temperature for 12-24 hours. The longer it steeps, the stronger it becomes. Once steeped, strain the concentrate through a fine-mesh sieve lined with a coffee filter into a clean container. Refrigerate until ready to use.
Step 2: Craft the Homemade Salted Caramel Sauce
In a medium, light-colored saucepan (so you can see the color change), heat the granulated sugar over medium heat. Stir continuously with a heat-resistant spatula until the sugar melts and turns into a deep amber-colored liquid. This can take 5-10 minutes; watch carefully to prevent burning. Once amber, immediately add the cubed butter. The mixture will bubble vigorously. Whisk until the butter is fully melted and incorporated. Carefully and slowly, drizzle in the room-temperature heavy cream while whisking constantly. The mixture will bubble up again. Let it boil for one minute, then remove from heat. Stir in the teaspoon of flaky sea salt. Allow the sauce to cool completely before using. It will thicken as it cools.
Step 3: Create the Salted Caramel Sweet Cream Foam
In a medium bowl or large measuring cup, combine the cold heavy cream, cold whole milk, 2 tablespoons of the cooled salted caramel sauce, vanilla extract, and the extra pinch of sea salt. Using a handheld milk frother, a stand mixer with the whisk attachment, or a vigorous whisk, blend the mixture until it becomes thick, frothy, and pourable. The goal is a velvety foam that holds soft peaks, not stiff whipped cream. This should take 60-90 seconds with an electric frother.
Step 4: Assemble the Drink
Drizzle 1-2 tablespoons of the salted caramel sauce around the inside of a tall glass. Fill the glass to the brim with ice cubes. Pour the cold brew concentrate over the ice, leaving about 1 to 1.5 inches of space at the top.
Step 5: Top with the Cream Foam
Slowly and deliberately pour the prepared salted caramel sweet cream over the back of a spoon held just above the surface of the coffee. This technique allows the dense foam to float on top of the coffee, creating a distinct and beautiful layered effect.
Step 6: Garnish and Serve
For a final touch, drizzle a tiny bit more caramel sauce over the top of the foam and sprinkle with a few extra flakes of sea salt. This not only looks beautiful but enhances the salted caramel flavor with every sip.
Step 7: Enjoy the Experience
Serve immediately with a reusable straw. Encourage drinking it unstirred first to experience the delightful contrast between the cool, sweet foam and the strong, caramel-kissed coffee beneath, then mixed to combine all the flavors into one harmonious beverage.
Notes
-
Large Jar or Pitcher (for cold brew)
-
Fine-Mesh Sieve and Coffee Filters
-
Medium Light-Colored Saucepan
-
Whisk and Heat-Resistant Spatula
-
Handheld Milk Frother, Stand Mixer, or Whisk
-
Tall Glasses for Serving
- Prep Time: 20 minutes
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 35g
- Sodium: 280mg
- Fat: 20g
- Carbohydrates: 38g
- Protein: 3g
