Salted caramel cold foam cold brew
Cold brew topped with a silky salted caramel cold foam and a drizzle of caramel. Sweet, salty and creamy, frothed in a minute with or without a frother.
- Prep
- 5 min
- Cook
- 2 min
- Serves
- 2
- Per serve
- 200 kcal
Ingredients
Method
Make the coffee: pour out cold brew, or brew espresso, moka pot or instant espresso and top it up with cold water to 300 ml.
Drizzle 1 tsp caramel sauce down the inside of each tall glass, fill with ice and pour the coffee over, leaving about 1½ inches (4 cm) of room at the top.
Whisk the 2 tbsp caramel sauce and fine salt into the cold milk in a tall cup or jar until smooth, then add the cold cream. Taste: it should be clearly salty-sweet.
Froth with a handheld milk frother until thick and doubled but still pourable. No frother: shake hard in a lidded jar for about a minute, or plunge it in a French press 20 to 30 times.
Pour the foam slowly over the coffee and finish with a few flakes of salt. Serve right away.
Tips
- Mix the caramel into the milk before adding the cream. Thick caramel won't dissolve once the cream is foamed.
- Taste your caramel first: if it's already salted caramel sauce, halve the salt.
- Use a fridge-cold jar and fridge-cold cream. Warm ingredients give big bubbles that collapse.
