Description
Homemade Salted Caramel Cold Brew: Rich salted caramel sauce meets smooth cold brew concentrate for a refreshing, customizable coffee treat.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 6 tablespoons (90ml) unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream, warmed
- 1 teaspoon sea salt, or to taste
- 1 cup (85g) coarsely ground coffee beans (use your favorite!)
- 4 cups (950ml) cold, filtered water
- Ice cubes
- Milk or cream (dairy or non-dairy), to taste
- Whipped cream (optional)
- Extra sea salt, for garnish (optional)
Instructions
- In a medium-sized, heavy-bottomed saucepan, pour in the granulated sugar. Place the saucepan over medium heat. Do not stir the sugar! Just let it sit there and melt. You might see some clumps forming initially, but they will eventually melt. You can gently swirl the pan occasionally to help distribute the heat evenly.
- Keep a close eye on the sugar. It will gradually start to melt around the edges and then spread towards the center. As it melts, it will begin to turn a beautiful amber color. Be patient, and don’t rush the process. It usually takes about 5-7 minutes.
- Once the sugar has completely melted and turned a deep amber color (but not too dark, or it will taste burnt!), immediately remove the saucepan from the heat. Add the butter pieces all at once. Be careful, as the mixture will bubble up vigorously when you add the butter.
- Using a whisk or a heat-resistant spatula, quickly stir the butter into the melted sugar until it is completely melted and smooth. The mixture might look a little separated at first, but keep stirring, and it will come together.
- Slowly pour in the warmed heavy cream while continuously whisking or stirring. Again, the mixture will bubble up, so be cautious. The cream will help to stop the cooking process and create a smooth, creamy sauce.
- Continue stirring the mixture until it is completely smooth and homogenous. This might take a minute or two. If you notice any lumps, you can return the saucepan to low heat and stir until they dissolve.
- Stir in the sea salt. Start with 1 teaspoon and then taste the sauce. Add more salt if desired, depending on your preference. Remember, it’s salted caramel, so you want to taste the saltiness!
- Let the salted caramel sauce cool slightly before transferring it to an airtight container. The sauce will thicken as it cools. You can store it in the refrigerator for up to 2 weeks. If it becomes too thick in the refrigerator, you can gently warm it in the microwave or on the stovetop before using.
- In a large jar or pitcher, combine the coarsely ground coffee beans and the cold, filtered water. Make sure all the coffee grounds are submerged in the water.
- Give the mixture a gentle stir to ensure that the coffee grounds are evenly distributed in the water.
- Cover the jar or pitcher with a lid or plastic wrap and place it in the refrigerator. Let it steep for 12-24 hours. The longer it steeps, the stronger the coffee concentrate will be. I usually go for 18 hours for a good balance of flavor and strength.
- Place a fine-mesh sieve lined with cheesecloth or a coffee filter over a clean jar or pitcher. Slowly pour the coffee mixture through the sieve, allowing the coffee to drip through.
- Once all the coffee has been strained, discard the coffee grounds.
- The cold brew concentrate can be stored in the refrigerator for up to 2 weeks.
- Fill a glass with ice cubes. The amount of ice you use will depend on your preference.
- Pour the cold brew concentrate into the glass. Start with about 1/2 cup (120ml) and adjust to taste. Remember, it’s a concentrate, so it’s quite strong.
- Pour in your milk or cream of choice. Again, the amount you use will depend on your preference. I usually add about 1/4 cup (60ml) of milk, but you can add more or less depending on how creamy you like your cold brew.
- Drizzle the salted caramel sauce over the ice and coffee mixture. Start with about 2 tablespoons and adjust to taste. You can also stir the sauce into the coffee for a more even distribution of flavor.
- Stir the mixture well to combine all the ingredients.
- If desired, top your cold brew with whipped cream. This adds a touch of indulgence and makes it extra special.
- For an extra touch of saltiness, sprinkle a pinch of sea salt over the whipped cream or directly onto the coffee.
- Enjoy! Now, sit back, relax, and enjoy your delicious homemade Salted Caramel Cold Brew!
Notes
- Coffee Bean Choice: The type of coffee beans you use will greatly affect the flavor of your cold brew. Experiment with different roasts and origins to find your favorite. I personally love using a dark roast for a rich and bold flavor.
- Sweetness Level: Adjust the amount of salted caramel sauce to your liking. If you prefer a less sweet drink, use less sauce. You can also add other sweeteners, such as simple syrup or honey, if desired.
- Milk Alternatives: Feel free to use any type of milk or cream you prefer. Almond milk, oat milk, soy milk, and coconut milk are all great options for a dairy-free cold brew.
- Spiced Caramel: For a festive twist, add a pinch of cinnamon, nutmeg, or cardamom to the salted caramel sauce while it’s cooking.
- Vanilla Extract: Add a teaspoon of vanilla extract to the cold brew for a hint of vanilla flavor.
- Make it a Frappe: Blend all the ingredients with ice in a blender for a frozen frappe version.
- Salted Caramel Cold Brew Float: Add a scoop of vanilla ice cream to your cold brew for a decadent treat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes