Salted Caramel Cold Brew Recipe
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Salted caramel cold brew is cold brew coffee sweetened with salted caramel syrup and topped with a salted caramel cold foam. For a 16 oz glass, stir 1–2 tablespoons of salted caramel syrup into 6 oz of cold brew concentrate and 4 oz of water over ice, then spoon cold foam on top. The salt does not make the drink salty; it sharpens the caramel and softens the coffee’s bitterness.
Why Salt and Caramel Work With Cold Brew
Cold brew is naturally smooth, low in perceived acidity and rich in chocolate and nutty notes. Caramel adds toasty sweetness that matches those flavors. A small amount of salt suppresses bitterness and makes sweetness taste rounder, which is why salted caramel tastes more complex than plain caramel.
Want to understand the bitterness side of the equation? Our article Why Does Coffee Taste Bitter? explains where it comes from.
Step 1: Make the Cold Brew Concentrate
You can buy ready-made cold brew, but homemade concentrate is easy and gives you control over strength.
- Coarsely grind 1 cup (about 85 g) of coffee, similar to coarse sea salt.
- Combine it with 4 cups (950 ml) of cold, filtered water in a jar. This is roughly a 1:11 ratio by weight, which makes a concentrate.
- Stir to wet all the grounds, cover and steep at room temperature or in the fridge for 12–18 hours.
- Strain through a fine-mesh sieve lined with a paper filter or cheesecloth.
- Refrigerate the concentrate in a sealed jar and use it within about 1 week.
Our full guide on how to make cold brew at home covers grind, timing and filter options in detail. For the beans, our Cold Brew Coffee is a medium roast blend made for cold brewing and available in every grind.
Step 2: Salted Caramel Syrup
This makes about 1 cup (240 ml) of syrup thin enough to mix into cold coffee.
- Combine 1 cup (200 g) sugar and 1/4 cup (60 ml) water in a heavy saucepan over medium heat. Swirl, but do not stir.
- Cook until deep amber, about 6–8 minutes, watching closely.
- Remove from heat and carefully pour in 1/2 cup (120 ml) hot water. It will steam and sputter, so stand back.
- Return to low heat and stir until any hardened caramel dissolves.
- Stir in 1/2 teaspoon fine sea salt and 1/2 teaspoon vanilla extract.
- Cool and refrigerate for up to 3 weeks.
Using water instead of cream keeps the syrup pourable when cold. For a creamier version, swap the hot water for warm heavy cream, but use it within about 1 week.
Step 3: Salted Caramel Cold Foam
- 3 tablespoons (45 ml) cold heavy cream
- 2 tablespoons (30 ml) cold 2% milk
- 2 teaspoons (10 ml) salted caramel syrup
- A tiny pinch of flaky salt
Froth everything with a handheld frother for 20–30 seconds, or shake it in a sealed jar for about a minute, until it is thick but still pourable.
How to Assemble Salted Caramel Cold Brew
- Drizzle a little salted caramel syrup around the inside of a 16 oz glass.
- Fill the glass with ice.
- Add 1–2 tablespoons (15–30 ml) of salted caramel syrup.
- Pour in 6 oz (180 ml) of cold brew concentrate and 4 oz (120 ml) of cold water or milk. Stir well.
- Slowly spoon the salted caramel cold foam over the top.
- Finish with a few flakes of sea salt and a thin caramel drizzle.
Ratios for Cold Brew Drinks
| Glass | Concentrate | Water or milk | Salted caramel syrup | Cold foam |
|---|---|---|---|---|
| 12 oz (350 ml) | 4 oz (120 ml) | 3 oz (90 ml) | 1 tbsp (15 ml) | Half batch |
| 16 oz (475 ml) | 6 oz (180 ml) | 4 oz (120 ml) | 1–2 tbsp (15–30 ml) | 1 batch |
| 24 oz (700 ml) | 8 oz (240 ml) | 6 oz (180 ml) | 2–3 tbsp (30–45 ml) | 1.5 batches |
Concentrate strength varies with the beans and steep time, so taste and adjust. If it is too strong, add more water; if it tastes thin, use more concentrate. Our coffee to water ratio guide explains the math.
Variations
- Salted caramel mocha cold brew: Add 1 tablespoon chocolate syrup with the caramel.
- Turtle cold brew: Brew with our Turtle flavored coffee (caramel, pecan and chocolate) for layers of flavor before you add any syrup.
- Caramel coffee base: Steep your concentrate from Caramel flavored coffee and cut the syrup in half.
- Dairy-free: Make the foam with coconut cream and oat milk; make the syrup with water.
- Salted caramel latte: Replace the water with milk and skip the foam for a quick iced latte.
Salted Caramel Cold Brew FAQ
How much salt goes in salted caramel syrup?
About 1/2 teaspoon of fine sea salt per cup of syrup is a good start. You should notice a slight savory edge that makes the caramel pop, not an obviously salty taste. Adjust in small pinches.
Is cold brew stronger than iced coffee?
Cold brew concentrate is stronger than regular iced coffee, but it is usually diluted before drinking. The final caffeine depends on the concentrate-to-water ratio and the beans you use.
Can I use store-bought caramel sauce?
Yes, but thick sauces sink and clump in cold coffee. Thin them with a little hot water and a pinch of salt first, or stir the sauce into a splash of hot coffee before adding ice.
How long does cold brew concentrate last?
Stored in a sealed jar in the fridge, it tastes best within about 1 week. After that, the flavor slowly turns flat.
Start With Smooth Cold Brew
The better the cold brew, the better the salted caramel. Every Feel Espresso coffee order is roasted 1–5 days before delivery, so your concentrate tastes fresh and full-bodied. Steep our Cold Brew Coffee, add extra caramel notes with Caramel flavored coffee, or explore all our flavored coffees.