Salted Caramel Cream Cold Brew – Starbucks Copycat Recipe

Introduction

Craving that Starbucks Salted Caramel Cream Cold Brew but your wallet’s screaming, “Make it at home, pal”? This copycat recipe brings the coffee shop vibe to your kitchen without the barista-level price tag. It’s sweet, salty, creamy, and caffeinated—basically a hug in a glass. Let’s whip up this chilled delight and save some bucks while we’re at it!

What Is This Recipe?

This recipe recreates Starbucks’ Salted Caramel Cream Cold Brew. It combines cold brew coffee, salted caramel syrup, and a creamy vanilla sweet cream topping. You get a smooth, bold coffee base with a sweet-salty kick and a velvety finish.

The recipe is simple, uses pantry staples, and takes about 15 minutes (plus cold brew prep time). No fancy equipment needed—just a jar, a whisk, and your caffeine-loving heart.

Ingredients

Cold Brew

Coarse ground coffee (1 cup)
Cold water (4 cups)

Salted Caramel Syrup

Granulated sugar (1 cup)
Water (1/4 cup)
Heavy cream (1/2 cup)
Sea salt (1/2 teaspoon)
Vanilla extract (1 teaspoon)

Vanilla Sweet Cream

Heavy cream (1/2 cup)
Milk (1/4 cup)
Vanilla extract (1 teaspoon)
Powdered sugar (1 tablespoon)

Assembly

Ice cubes (as needed)
Sea salt (pinch, for garnish)

Salted Caramel Cream Cold Brew - Ingredients

Equipment

Large jar or pitcher
Small saucepan
Whisk
Measuring cups and spoons
Glass for serving

Instructions

Step 1 – Prepare Cold Brew

Place coarse ground coffee in a large jar.
Add cold water.
Stir gently to combine.
Cover jar and refrigerate for 12-24 hours.
Strain mixture through a fine mesh sieve or cheesecloth.
Store cold brew in the fridge.

Step 2 – Make Salted Caramel Syrup

Combine sugar and water in a small saucepan.
Heat over medium, stirring until sugar dissolves.
Boil mixture without stirring until it turns amber (about 5-7 minutes).
Remove from heat and slowly add heavy cream (it will bubble!).
Stir in sea salt and vanilla extract.
Cool syrup to room temperature.

Step 3 – Create Vanilla Sweet Cream

Whisk heavy cream, milk, vanilla extract, and powdered sugar in a bowl.
Mix until slightly thickened but still pourable.
Set aside.

Step 4 – Assemble Drink

Fill a glass with ice cubes.
Pour cold brew over ice (about 3/4 full).
Add 1-2 tablespoons of salted caramel syrup.
Stir gently to mix.
Top with 2-3 tablespoons of vanilla sweet cream.
Sprinkle a pinch of sea salt for garnish.

Serving Suggestions

Serve immediately with a straw for sipping. Pair with a buttery croissant or a chocolate chip cookie for a coffee shop vibe. Want it sweeter? Add an extra drizzle of caramel syrup. Feeling fancy? Rim the glass with crushed pretzels for extra crunch.

Storage Tips

Store cold brew in the fridge for up to a week. Keep salted caramel syrup in an airtight container in the fridge for up to two weeks. Vanilla sweet cream lasts 3-4 days in the fridge. Shake or stir before using leftovers—nobody likes a lumpy cream topping!

Why This Recipe Works

This recipe nails the Starbucks version because it balances bold coffee, sweet caramel, and creamy topping. The homemade syrup adds a fresh, salty twist you can’t get from store-bought. Plus, you control the sweetness—no more overly sugary surprises. It’s easy, fun, and makes you feel like a coffee wizard.