Salted Caramel Cream Cold Brew: Indulgent and Refreshing
Indulge in a homemade Salted Caramel Cream Cold Brew, featuring a smooth, bold coffee base, rich salted caramel syrup, and a velvety vanilla sweet cream, all topped with a hint of sea salt.
Equipment
- large jar or pitcher
- small saucepan
- whisk
- Measuring cups and spoons
- Glass for serving
Ingredients
Cold Brew
- 1 cup coarse ground coffee
- 4 cups cold water
Salted Caramel Syrup
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
Vanilla Sweet Cream
- ½ cup heavy cream
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Assembly
- Ice cubes
- pinch sea salt
Instructions
Prepare Cold Brew
- Combine coarse ground coffee and cold water in a large jar. Stir gently, cover, and refrigerate for 12-24 hours. Strain the mixture through a fine mesh sieve or cheesecloth.
Make Salted Caramel Syrup
- Dissolve sugar in water in a small saucepan over medium heat. Boil without stirring until the mixture turns amber (5-7 minutes). Remove from heat and slowly add heavy cream. Stir in sea salt and vanilla extract. Cool to room temperature.
Create Vanilla Sweet Cream
- Whisk heavy cream, milk, vanilla extract, and powdered sugar in a bowl until slightly thickened but still pourable.
Assemble Drink
- Fill a glass with ice cubes. Pour cold brew over ice until 3/4 full. Add 1-2 tablespoons of salted caramel syrup and stir gently. Top with 2-3 tablespoons of vanilla sweet cream. Sprinkle with a pinch of sea salt.
Notes
Store cold brew in the refrigerator for up to one week. Store salted caramel syrup in an airtight container in the refrigerator for up to two weeks. Store vanilla sweet cream in the refrigerator for 3-4 days; shake or stir before using leftovers. Serve immediately with a straw. Variations: Add an extra drizzle of caramel syrup for sweetness or rim the glass with crushed pretzels. Serving suggestion: Pair with a buttery croissant or chocolate chip cookie.