Salted Caramel Cream Cold Brew

This Salted Caramel Cream Cold Brew is a Starbucks copycat that is so easy to make at home. Iced coffee is sweetened with caramel and topped with a sea salt and vanilla cold foam.

This Salted Caramel Cold Brew Is A Starbucks Copycat

A Starbucks treat can feel like a well-deserved indulgence, but long lines and inconsistent results have me making them at home more than getting them from the drive-through these days.

Recreating coffeehouse favorites at home isn’t just possible – it’s better.

After years of perfecting my coffee recipes like hot caramel coffee and caramel iced coffee, I’m getting salty today and bringing the Salted Caramel Cream Cold Brew home.

It’s has all the rich flavors of the Starbucks version – smooth cold brew, luscious salted caramel, and creamy cold foam – without ever leaving your kitchen.

And by being your own barista, you have control over every element: the balance of sweetness, the creaminess of the foam, and the ratio of coffee to foam.

Salted Caramel Coffee Ingredients

• cold brew coffee – of course, this is the backbone of salted caramel cold brew! More on how to make homemade cold brew below.
• caramel syrup – I like to make a batch of my homemade caramel coffee syrup recipe and keep it in the fridge, but you can also buy it. Torani and Monin are two well-known brands.
• vanilla syrup – again, you can make homemade vanilla syrup for coffee or buy it.
• milk – I use whole milk for the richest, creamiest salted caramel cream cold brew. Almond milk, coconut milk and oat milk don’t froth the same way.
• heavy cream – a splash of cream makes this treat extra indulgent.
• sea salt – it’s not salted caramel without sea salt! I like Maldon brand sea salt flakes.

How To Make Cold Brew

I know there are all kinds of fancy pitchers and machines specifically for making cold brew out there. And I actually used to have one. But it never really worked that well and took up valuable cabinet space, so I got rid of it.

Now, I find it easiest to make cold brew in my French press (the same one I use to make hot coffee). I simply combine ground coffee and cold water and let it sit in the fridge for 12 hours.

I usually let it sit overnight, use the French press to strain out the grounds, and I have cold brew. If you don’t have a French press, you can strain the coffee through a paper filter to get the grounds out.

I use 3 tablespoons ground coffee for 10 ounces of water to make the exact amount needed for this recipe, but you can make a larger batch if you’d like. Cold brew keeps in the fridge for up to a week.

How To Make Iced Salted Caramel Coffee

1. STIR. Fill a tall glass with ice. Add the coffee and caramel syrup and stir until combined.

2. FROTH. Use an electric frother or immersion blender to whip the milk, cream, vanilla syrup and sea salt until foamy.

3. SERVE. Pour the cold foam over the coffee and serve immediately.