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Salted Caramel Cream Cold Brew

Salted caramel cream cold brew is smooth cold brew coffee topped with a silky, glossy salted caramel cream. Whisked until slightly thick, then poured over a spoon so it cascades through the ice for an elegant layered look.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

cold brew coffee
  • 1.5 cup cold brew coffee Chilled for best contrast.
salted caramel cream
  • 0.5 cup heavy cream Whisked until slightly thickened.
  • 3 tbsp caramel sauce Use 2 tbsp for the cream and reserve 1 tbsp for drizzling.
  • 1 flaky sea salt Use a pinch, plus extra if desired.
to serve
  • 1 Ice Fill the glass so the cream can cascade.

Equipment

  • 1 milk frother

Method
 

Make the salted caramel cream
  1. Whisk together the heavy cream, 2 tablespoons of caramel sauce, and a pinch of flaky sea salt until slightly thickened, about 1–2 minutes, and look for a thicker ribbon when lifted.
Assemble the cold brew
  1. Fill a glass with ice and pour in the cold brew coffee, stopping once the glass is about three-quarters full and the surface is covered with cold brew.
  2. Drizzle the remaining caramel sauce around the inside of the glass so it clings to the ice and glass walls.
  3. Slowly pour the caramel cream mixture over the back of a spoon on top of the coffee, aiming for a steady stream that lands gently on the surface.
  4. Let it cascade through the ice before serving, watching for the caramel cream to sink and swirl in layered ribbons.

Notes

Pro tip: Chill the cold brew ahead of time and use a milk frother for extra air and a silkier texture. Store any leftover caramel cream in the fridge up to 2 days (whisk again before using); assembled drinks are best immediately and not recommended for freezing. For a lighter option, swap heavy cream with half-and-half or a barista-style oat cream if you want the caramel flavor with less richness.