Your Coffee Just Got a Fancy Hat (Salted Caramel Cold Foam Cold Brew)
Let’s face it. Plain cold brew is great. It’s your reliable friend. But sometimes, you need that friend to show up wearing a sparkly top hat and doing jazz hands. Enter: Salted Caramel Cold Foam Cold Brew. It’s cold coffee wearing a sweet, salty, fluffy cloud. Your taste buds will send thank you notes.
This recipe makes one delicious drink. It uses simple things. You make sweet caramel sauce. You make fluffy foam. You combine them with cold brew. Magic happens.
What You Need (The Cast of Characters)
- Strong Cold Brew Coffee: 1 cup (240 ml) (Buy it ready. Or make it yourself.)
- Ice Cubes: A good handful
- For the Salted Caramel Sauce:
- Granulated Sugar: 1/4 cup
- Heavy Cream: 3 tablespoons (Warm it slightly first.)
- Salt: A small pinch (Use flaky sea salt for best taste.)
- Unsalted Butter: 1/2 tablespoon (Optional, but tasty.)
- For the Salted Caramel Cold Foam:
- Very Cold Milk: 1/4 cup (60 ml) (Whole milk or 2% works best. Cream tops work too.)
- Salted Caramel Sauce: 1 tablespoon (Made above.)
What You Use (The Tools)
- small saucepan (something like this)
- whisk or spoon
- small jar or glass (for mixing foam)
- handheld milk frother (essential for foam!)
- tall glass (for serving)
- spoon
How You Make It (The Performance)
- Make the Salted Caramel Sauce:
- Put sugar in your small saucepan. Use medium heat.
- Watch the sugar melt. Stir sometimes. It forms lumps first. Then it melts clear. Then it turns golden brown. This takes a few minutes. Do not leave it.
- When sugar is deep amber, remove the pan from heat. Be careful. Hot sugar burns.
- Slowly pour in the warm cream. Whisk fast. It will bubble a lot. Keep whisking.
- Whisk in the salt and butter (if using). Stir until smooth. Let it cool slightly. It thickens as it cools.
- Build Your Drink Base:
- Fill your tall glass with ice cubes.
- Pour the cold brew coffee over the ice.
- Make the Salted Caramel Cold Foam:
- Put the cold milk and 1 tablespoon of your cooled caramel sauce into your small jar or glass.
- Use your handheld milk frother. Froth the mixture. Point the frother down. Froth for 20-45 seconds. Stop when you see thick, foamy peaks. It should look like melted ice cream. Not thin milk.
- Top It Off (The Grand Finale):
- Spoon the fluffy caramel foam over your cold brew. Pour slowly. Let it float on top.
- Drizzle a little extra caramel sauce over the foam if you like. (You earned it.)
- Drink It:
- Do not stir it right away! Sip the cold brew through the sweet, salty foam first. Pure joy. Then mix it later if you want.
Important Coffee Wisdom
- Milk Matters: Whole milk or 2% froths best. Skim milk makes weak foam. Cream tops make very thick foam. Non-dairy milks? Results vary. Oat milk often works okay. Almond milk? Not so much.
- Sauce Safety: Hot sugar is dangerous. Pay attention. Use oven mitts.
- Leftover Sauce: Store extra caramel sauce in the fridge. Use it within a week. Warm it slightly before using again.
- Cold Brew Strength: Use strong cold brew. It balances the sweet foam.
Enjoy your fancy coffee hat! Try not to get a foam mustache. (Okay, maybe get the foam mustache. It’s part of the fun).
Salted Caramel Cold Foam Cold Brew
Indulge in our Salted Caramel Cold Foam Cold Brew, a harmonious blend of rich cold coffee, velvety foam, and a touch of sweet, salty caramel. This mouthwatering drink is surprisingly easy to make, requiring just a few simple ingredients. By combining homemade sweet caramel sauce, fluffy cold foam, and a base of smooth cold brew, you'll unlock a truly magical coffee experience.
Ingredients
- 1 cup strong cold brew coffee
- ice cubes
- 1/4 cup granulated sugar
- 3 tablespoons heavy cream
- a small pinch of salt
- 1/2 tablespoon unsalted butter
- 1/4 cup very cold milk
- 1 tablespoon salted caramel sauce
Instructions
<ol><li>Salted Caramel Sauce Preparation: Melt sugar, add warm cream, whisk in salt and butter (optional).</li><li>Cold Brew Assembly: Fill a glass with ice, pour cold brew over it.</li><li>Salted Caramel Cold Foam: Froth cold milk with caramel sauce using a milk frother until thick and foamy.</li></ol>
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