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4.56 from 9 votes

Salted Caramel Cold Foam Cold Brew Coffee

Make your own salted caramel cold foam cold brew coffee right at home – it’s easier than you’d think! Combine a homemade caramel simple syrup with perfectly brewed cold brew coffee and top it all off with a sweet and salty whipped caramel cold foam. Take that, Starbucks!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Drinks
Cuisine: American
Keyword: Cold Foam Cold Brew Coffee, homemade cold foam, Salted Caramel Cold Foam Cold Brew Coffee
Servings: 1 drink, easily multiplied
Calories: 217kcal

Equipment

  • Small Saucepan
  • Magic Bullet or other small blender

Ingredients

For the caramel simple syrup:

  • ½ cup salted caramel sauce
  • ½ cup water

For the salted sweet cream cold foam:

  • 1 cup heavy cream
  • ½ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ cup caramel simple syrup

For the coffee:

  • 1 cup cold brew coffee made from this recipe or store-bought
  • Salted caramel sauce for serving
  • Flaky sea salt for serving

Instructions

For the caramel simple syrup:

  • In a small saucepan, combine the ½ cup salted caramel sauce and ½ cup water, mixing until smooth. Cook over medium heat until just simmering. Remove from heat, pour into a glass jar or other heatproof container, and set aside until cool. When cool, cover and place in the refrigerator until ready to use.

For the salted sweet cream cold foam:

  • Whisk together the 1 cup heavy cream, ½ cup sweetened condensed milk, 1 teaspoon vanilla extract, and ¼ cup of the caramel simple syrup you just made until smooth. Cover and place in the fridge until ready to use.

For the coffee:

  • In a large glass filled with ice, add 1 – 2 ounces of the homemade caramel simple syrup (depending on how sweet you like your coffee). Add in the cold brew coffee (if using a cold brew coffee concentrate, you may want to add a splash of cold water to dilute, as it can be very strong) and stir to combine.
  • Pour ¼ cup of the salted caramel sweet cream into your blender and blend for 8 – 10 seconds, or until thickened and fluffy. Spoon or pour onto the top of the coffee. Garnish with a drizzle of the salted caramel sauce and a sprinkling of flaky sea salt for serving, if desired.

Notes

  • The cold brew coffee, caramel simple syrup, and salted caramel sweet cream and be made ahead of time and stored in the fridge for up to one week.

Nutrition

Serving: 1drink | Calories: 217kcal | Carbohydrates: 3g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 28mg | Potassium: 85mg | Sugar: 6g | Vitamin A: 881IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 1mg