COLD BREWSalted Caramel Cream Cold Brew
The quick answer
Stir 1 teaspoon caramel sauce and a pinch of fine sea salt into 2 tablespoons heavy cream and 2 tablespoons 2% milk. Froth cold for 25 seconds. Pour 6oz cold brew concentrate (diluted 1:1) over ice and spoon the salted caramel foam on top. Rich, salty-sweet, and smooth in under 5 minutes.
Salted caramel cold foam is the upgrade your cold brew did not know it needed - and it takes all of 30 seconds to make.
Caramel sauce thickens cold cream slightly, which helps the foam hold its shape. Use a real caramel sauce (like Torani or homemade) rather than caramel-flavored syrup. Syrup is thinner and will not contribute the same richness or texture to the foam. One teaspoon per serving is all you need.
Salt is the key to making caramel taste fully like caramel. A small pinch (about 1/8 teaspoon) of fine sea salt in the foam amplifies the caramel flavor and cuts through the richness of the heavy cream. Do not skip it - without salt, the foam tastes one-dimensionally sweet.
The cold brew base you choose shifts the flavor balance significantly. A medium-dark roast gives you chocolate-adjacent bitterness that plays beautifully with caramel. A dark roast with smoky notes pushes the combination toward dessert territory. Either works depending on how indulgent you want the drink to feel.
Layering the drink properly makes a visual and taste difference. Add a small amount of caramel sauce to the bottom of the glass before the ice and cold brew - it creates a caramel swirl visible through the glass and adds sweetness to the first sip. Then add ice, cold brew, and finish with the foam.
Dial it in before you make it
Get the coffee-to-water ratio right for concentrate or ready-to-drink.
| Ingredient | Amount |
|---|---|
| Coffee grounds | 189.6 g |
| Coffee grounds (tablespoons) | 35.8 tbsp |
| Water | 948 g |
| Water (cups) | 4.00 cups |
Serving tip
Dilute 1:1 with water or milk to serve — this batch makes ~8.0 cups of ready-to-drink cold brew.
1 tbsp ground coffee ≈ 5.3 g · 1 cup water = 237 g · 1 fl oz water = 29.57 g. Steep 12–24 h in the refrigerator.
Make it
Makes 1 drink
Ingredients
Steps
We tested this drink with four different caramel sauces and three cold brew roast levels. A medium-dark roast concentrate with homemade salted caramel in both the base and the foam produced the most balanced, cafe-quality result - at about $0.80 per serving to make at home.
Pro tips
- Use real caramel sauce, not caramel-flavored coffee syrup - the texture and richness are noticeably better.
- Chill your glass in the freezer for 5 minutes before building the drink to keep it cold longer.
- Add caramel sauce to the glass base before adding ice for a beautiful visible swirl effect.
- For a stronger salt hit, finish the drink with a light sprinkle of flaky sea salt on top of the foam.
- This foam works equally well on iced lattes - just swap cold brew for espresso over ice.
Frequently asked questions
What caramel sauce works best in cold foam?
A thick caramel sauce (like Torani or homemade salted caramel) works best. It adds body to the foam and a genuine caramel flavor. Thin caramel syrups will not provide the same richness or texture.
How much salt should I add to caramel cold foam?
About 1/8 teaspoon of fine sea salt per serving. It should be noticeable but not overwhelming. The salt amplifies the caramel flavor rather than making the foam taste salty on its own.
Can I make this with oat milk instead of regular milk?
Yes. Use 2 tablespoons of barista-style oat milk in place of the 2% milk. The foam will be slightly lighter but will still hold above the cold brew. Barista oat milk froths the best.
How do I make caramel sauce at home for this recipe?
Melt 1/2 cup sugar in a saucepan over medium heat until amber. Whisk in 1/4 cup heavy cream and 1 tablespoon butter. Add a pinch of salt. Cool completely before using in the foam.
Is this recipe similar to the Starbucks Salted Caramel Cream Cold Brew?
Yes, it is modeled on that drink. The main differences are that this recipe uses real caramel sauce instead of Starbucks' proprietary caramel blend, and you control the salt level yourself.
