Salted caramel cold brew: just the name alone conjures up images of creamy, dreamy coffee perfection, doesn’t it? Forget those expensive coffee shop runs I’m about to show you how to craft this decadent treat in your very own kitchen. Prepare to be amazed by how simple it is to achieve coffee nirvana!

While the exact origins of salted caramel are debated, its modern resurgence can be traced back to French pastry chefs who rediscovered the magic of combining sweet and salty. This delightful contrast has since taken the culinary world by storm, finding its way into everything from chocolates to ice cream, and of course, our beloved coffee.

But what makes salted caramel cold brew so irresistible? It’s the perfect marriage of flavors and textures. The smooth, low-acid cold brew provides a refreshing base, while the salted caramel adds a luxurious sweetness with a hint of savory depth. The creamy texture, whether from milk, cream, or a plant-based alternative, elevates the experience to pure indulgence. Plus, it’s incredibly convenient! You can prep the cold brew and caramel sauce ahead of time, making it a breeze to whip up a barista-worthy beverage whenever the craving strikes. Trust me, once you try this, you’ll be hooked!

Ingredients:

For the Salted Caramel Sauce:

1 cup (200g) granulated sugar
6 tablespoons (90g) unsalted butter, cut into pieces
1/2 cup (120ml) heavy cream, warmed
1 teaspoon sea salt, or to taste

For the Cold Brew Concentrate:

1 cup (85g) coarsely ground coffee beans (good quality, medium-dark roast recommended)
4 cups (950ml) cold, filtered water

For the Salted Caramel Cold Brew Assembly:

Ice cubes
Cold brew concentrate (diluted to your preference)
Milk of your choice (dairy or non-dairy), to taste
Whipped cream (optional)
Extra sea salt, for garnish (optional)

Making the Salted Caramel Sauce

Okay, let’s start with the star of the show the salted caramel sauce! Don’t be intimidated; it’s easier than you think. Just follow these steps carefully, and you’ll have a luscious, golden sauce in no time.

Melt the Sugar: In a medium-sized, heavy-bottomed saucepan, pour in the granulated sugar. Place the saucepan over medium heat. Now, this is important: do not stir the sugar! Just let it melt slowly and evenly. You can gently swirl the pan occasionally to help distribute the heat and prevent hot spots.
Watch for the Color Change: As the sugar melts, it will start to turn clear and then gradually transition to a light amber color. Keep a close eye on it, as it can burn quickly once it reaches this stage. You want a deep amber color, but not too dark, or it will taste bitter.
Add the Butter: Once the sugar has reached that beautiful deep amber color, remove the saucepan from the heat. Immediately add the cut-up pieces of unsalted butter. Be careful, as the mixture will bubble and sputter when the butter is added.
Whisk Vigorously: Using a whisk, stir the butter into the melted sugar until it is completely melted and smooth. The mixture will look a bit separated at first, but keep whisking, and it will come together.
Pour in the Warm Cream: Slowly pour in the warmed heavy cream while continuing to whisk constantly. Again, the mixture will bubble and sputter, so be cautious. The warm cream helps to prevent the caramel from seizing up.
Return to Heat and Simmer: Return the saucepan to low heat and continue to whisk constantly until the caramel sauce is smooth and creamy. Let it simmer for about 1-2 minutes, stirring continuously. This will help to thicken the sauce slightly.
Add the Salt: Remove the saucepan from the heat and stir in the sea salt. Start with 1 teaspoon and then taste the sauce. Add more salt to your liking, depending on how salty you want your caramel. Remember, you can always add more, but you can’t take it away!
Cool and Store: Let the salted caramel sauce cool completely before transferring it to an airtight container. It will thicken as it cools. You can store it in the refrigerator for up to 2 weeks. If it becomes too thick in the fridge, you can gently warm it up in the microwave or on the stovetop before using.

Brewing the Cold Brew Concentrate

Next up, let’s tackle the cold brew. This is a super simple process, but it requires a little patience. The long steeping time is what gives cold brew its smooth, less acidic flavor.

Combine Coffee and Water: In a large pitcher or container, combine the coarsely ground coffee beans and the cold, filtered water. Make sure all the coffee grounds are submerged in the water.
Stir Gently: Give the mixture a gentle stir to ensure the coffee grounds are evenly distributed.
Steep in the Refrigerator: Cover the pitcher or container and place it in the refrigerator to steep for 12-24 hours. The longer it steeps, the stronger the concentrate will be. I usually go for around 18 hours for a good balance of flavor and strength.
Strain the Concentrate: After the steeping time, it’s time to strain the cold brew concentrate. Line a fine-mesh sieve with cheesecloth or a coffee filter. Place the sieve over a clean pitcher or container.
Pour and Strain: Slowly pour the coffee mixture through the lined sieve. Allow the liquid to drip through without pressing on the coffee grounds. This will help to prevent sediment from getting into your concentrate.
Discard the Grounds: Once all the liquid has drained through, discard the coffee grounds.
Store the Concentrate: The cold brew concentrate can be stored in an airtight container in the refrigerator for up to 2 weeks.

Assembling the Salted Caramel Cold Brew

Alright, we’ve got our salted caramel sauce and our cold brew concentrate ready to go. Now comes the fun part putting it all together to create our delicious Salted Caramel Cold Brew!

Prepare Your Glass: Fill a glass with ice cubes. The amount of ice you use will depend on your preference.
Add Salted Caramel Sauce: Drizzle a generous amount of salted caramel sauce around the inside of the glass. You can also add a spoonful or two to the bottom of the glass for extra caramel goodness.
Dilute the Cold Brew: Cold brew concentrate is very strong, so you’ll need to dilute it with water or milk. Start with a ratio of 1 part cold brew concentrate to 1 part water or milk. You can adjust the ratio to your liking, depending on how strong you want your cold brew to be.
Pour in the Cold Brew: Pour the diluted cold brew over the ice and salted caramel sauce in the glass.
Add Milk (Optional): If you prefer a creamier cold brew, add milk of your choice to the glass. You can use dairy milk, almond milk, oat milk, or any other non-dairy milk alternative.
Stir Well: Stir the cold brew, salted caramel sauce, and milk (if using) together until well combined.
Top with Whipped Cream (Optional): If you’re feeling fancy, top your Salted Caramel Cold Brew with a dollop of whipped cream.
Drizzle with More Salted Caramel (Optional): Drizzle some more salted caramel sauce over the whipped cream for an extra touch of sweetness and saltiness.
Garnish with Sea Salt (Optional): Sprinkle a pinch of sea salt over the top of the cold brew for a final touch of flavor and visual appeal.
Enjoy! Grab a straw and enjoy your homemade Salted Caramel Cold Brew!

Tips and Variations:

Adjust the Sweetness: If you prefer a less sweet cold brew, you can reduce the amount of sugar in the salted caramel sauce or use less salted caramel in the drink.
Add a Shot of Espresso: For an extra caffeine kick, add a shot of espresso to your cold brew.
Make it Vegan: Use vegan butter and non-dairy milk to make this recipe vegan-friendly.
Spice it Up: Add a pinch of cinnamon or nutmeg to the salted caramel sauce for a warm and cozy flavor.
Experiment with Flavors: Try adding different extracts to the salted caramel sauce, such as vanilla extract, almond extract, or coffee extract.
Make it Ahead: You can make the salted caramel sauce and cold brew concentrate ahead of time and store them in the refrigerator until you’re ready to assemble the drink.

Troubleshooting:

Caramel Sauce Seizing Up: If your caramel sauce seizes up when you add the cream, don’t panic! Just return the saucepan to low heat and continue to whisk constantly until the sauce becomes smooth again.
Cold Brew Too Strong: If your cold brew is too strong, simply dilute it with more water or milk.
Cold Brew Too Weak: If your cold brew is too weak, try steeping it for a longer period of time next time.

Conclusion:

This Salted Caramel Cold Brew isn’t just a drink; it’s an experience, a little indulgence that elevates your everyday. The rich, smooth cold brew perfectly complements the sweet and salty caramel, creating a symphony of flavors that will tantalize your taste buds. I truly believe this recipe is a must-try for anyone who appreciates a good coffee and enjoys experimenting in the kitchen. It’s surprisingly simple to make, far more affordable than your daily coffee shop run, and infinitely customizable to your personal preferences. Why is it a must-try? Because it’s the perfect balance of sweet, salty, and caffeinated goodness. It’s a refreshing treat on a hot day, a comforting pick-me-up in the afternoon, and a sophisticated alternative to your usual morning coffee. Plus, the homemade salted caramel sauce is so good, you’ll want to put it on everything! But the best part? The possibilities are endless! Feel free to get creative with your serving suggestions and variations.

Serving Suggestions and Variations:

* For a richer, creamier experience: Add a splash of heavy cream or half-and-half to your cold brew. You can even whip the cream with a touch of vanilla extract for an extra decadent topping. * Spice it up: A pinch of cinnamon or nutmeg in the cold brew or caramel sauce adds a warm, comforting touch, especially during the cooler months. * Make it vegan: Use your favorite plant-based milk (almond, oat, soy, or coconut) and a vegan caramel sauce (easily found online or made with coconut cream and maple syrup). * Add a chocolate twist: Drizzle chocolate syrup along the inside of your glass before adding the cold brew for a mocha-inspired treat. * Go boozy: A shot of coffee liqueur or bourbon adds a delightful kick for an evening indulgence. * Iced Coffee Cubes: Freeze leftover cold brew into ice cubes to prevent your drink from getting watered down. * Caramel Drizzle Art: Get fancy and create beautiful caramel drizzle patterns inside your glass before pouring in the cold brew. * Salted Caramel Affogato: Pour a shot of hot espresso over a scoop of vanilla ice cream and drizzle with the salted caramel sauce for a delightful dessert. * Salted Caramel Cold Brew Float: Add a scoop of vanilla ice cream to your cold brew for a sweet and creamy float. I’ve tried all of these variations myself, and each one offers a unique and delicious twist on the original recipe. Don’t be afraid to experiment and find your perfect combination! I’m so excited for you to try this recipe and discover the joy of homemade salted caramel cold brew. It’s a game-changer, I promise! Once you’ve made it, I’d absolutely love to hear about your experience. Did you try any of the variations? Did you make any modifications of your own? What did you think of the flavor? Share your thoughts, photos, and tips in the comments below! Your feedback is invaluable, and it helps other readers discover new and exciting ways to enjoy this delicious drink. Happy brewing! Print