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Salted Caramel Cream Cold Brew

Salted caramel cream cold brew is smooth cold brew coffee topped with a golden salted caramel cream foam that floats on top. Whipped until thick but pourable, then finished with a glossy caramel drizzle for sweet-salty refreshment.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Cold brew coffee
  • 2 cup cold brew coffee Use chilled for best flavor and fast serving.
Salted caramel cream
  • 0.5 cup heavy cream Cold helps it whip faster.
  • 2 tbsp caramel sauce Use plus extra for drizzling.
  • 0.25 tsp flaky sea salt Have a pinch ready for whipping.

Equipment

  • 1 stand mixer
  • 1 milk frother

Method
 

Make the salted caramel cream foam
  1. Whisk together heavy cream, caramel sauce, and a pinch of flaky sea salt until combined, aiming for a smooth mixture with no visible streaks.
  2. Whip the mixture with a milk frother or hand mixer until thick and foamy, using 30–60 seconds bursts until it holds soft peaks.
Assemble the drink
  1. Fill a glass with ice and pour in the cold brew coffee, leaving enough headspace for the foam.
  2. Spoon the salted caramel cream foam on top so it floats, adjusting with the spoon to keep it centered and mounded.
  3. Drizzle with additional caramel sauce before serving, using thin lines for a glossy finish on the foam.

Notes

Pro tip: Whip just until thick but still pourable—if it’s too stiff, it can sink instead of floating. For storage, keep the extra caramel cream separate in the fridge up to 24 hours; re-whip briefly if needed. Freezing is not recommended because the foam can separate. Dietary swap: use half-and-half or a barista-style non-dairy creamer to make a lactose-reduced version (texture may be slightly less airy).