Salted Caramel Cream Cold Brew (Edit recipe)

149 recipes
28 followers

This is a fun summer drink that isn't my usual healthy drink. We all need to indulge now and again, and this is a delicious drink to indulge in occasionally. If you can't tolerate dairy very well, full-fat coconut milk will also work, but it won't get as thick. I do not drink coffee very often because it causes some inflammation in my body, but when I do drink it, I want it to be something worth it. This coffee recipe is definitely worth it occasionally because it is that good.

5 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1618
Fat:	124 g
Carbohydrates:	147 g
Protein:	16 g
Cholesterol:	440 g
Sodium:	2135 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

Serves: 1

Ingredients

Salted Caramel Sauce

1 cup Maple Sugar
0.25 cup Water
0.75 cup Heavy Cream (Whipping Cream)
4 Tbsp Salted Butter, cold and diced
1 tsp Fleur de Sel

Salted Caramel Cream Cold Brew

0.25 cup Heavy Cream (Whipping Cream)
12 fl oz Cold Brew Coffee
2 tsp Salted Caramel Sauce (click for recipe), see recipe
0.25 tsp Pure Vanilla Extract
1 cup Ice cubes

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the caramel sauce- In a heavy-bottomed saucepan on medium-low heat, add the maple sugar and water.
Bring the mixture to a boil, stirring occasionally, for 5-7 minutes. The sugar mixture should have a dark brown color and be thick. Be careful not to overcook the sugar, or the caramel sauce will have a scorched flavor.
Remove the mixture from the heat and whisk in the heavy cream until the caramel sauce is fully combined and smooth.
Whisk in the cold butter until thoroughly combined, and then whisk in the salt. Transfer the caramel sauce to a jar; it will thicken as it cools.
Use for the cream and store the extra in the refrigerator for up to a month.
In a small mug or bowl, add the heavy cream, salted caramel sauce, and vanilla extract. Use a handheld frother and froth the mixture until it becomes thick about 1 minute. Be careful not to over froth the mixture, or you will get whipped cream.
In a medium glass, add the ice and cold brew. Top the coffee with salted caramel cream.
Drizzle the cream with additional salted caramel sauce and serve.