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Salted Caramel Cream Cold Brew

Salted caramel cream cold brew layers smooth cold brew coffee with a fluffy caramel cream foam and a glossy caramel drizzle. Fluffy hand-whipped texture floats on top, with a sweet-salty finish from flaky sea salt.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

cold brew coffee
  • 2 cup cold brew coffee
heavy cream
  • 0.5 cup heavy cream
caramel sauce
  • 3 tbsp caramel sauce
  • Extra caramel sauce, for drizzling
flaky sea salt
  • 0.25 tsp flaky sea salt
Ice
  • 1 Ice, for serving

Method
 

Make the salted caramel cream foam
  1. Whisk the heavy cream, caramel sauce, and flaky sea salt together in a bowl until thickened and frothy, about 2 minutes, until you see soft, airy bubbles on the surface.
Assemble the drink
  1. Fill a glass with ice so it reaches about the top third and starts chilling immediately.
  2. Pour cold brew coffee over the ice until the glass is filled about three-quarters full, creating a layered look under the foam.
  3. Spoon the whipped salted caramel cream foam over the top so it floats, leaving a thick creamy layer visible above the dark coffee.
  4. Drizzle extra caramel sauce over the foam in thin lines for a glossy finish that contrasts with the creamy white top.
  5. Stir gently before drinking to blend the flavors while keeping some foam texture on the surface.

Notes

For the foam to stay buoyant, whip only to soft peaks so it floats instead of sinking into the coffee. Store any leftover foam covered in the fridge up to 2 days and stir again before serving; for best results, use cold brew the same day. Freezing is not recommended because the cream foam texture will break. If you want a lighter option, use half-and-half instead of heavy cream for a thinner foam.