Salted Caramel Cold Foam Recipe
Introduction
This Salted Caramel Cold Foam is a smooth, sweet, and slightly salty treat that elevates your iced coffee experience. Easy to make at home in under 10 minutes, it delivers that coffee shop luxury without the expensive price tag.
Ingredients
- ½ cup heavy cream
- ¼ cup 2% milk (or whole milk)
- 2 tablespoons caramel sauce (plus more for drizzle)
- ¼ teaspoon fine sea salt
- 16 oz cold brew coffee or strong iced coffee
Instructions
- Step 1: Pour ½ cup cold heavy cream and ¼ cup 2% milk into a small mixing bowl.
- Step 2: Add 2 tablespoons caramel sauce and ¼ teaspoon fine sea salt to the cream mixture.
- Step 3: Use a handheld frother or whisk to whip the mixture for 30–45 seconds until thick and foamy, resembling soft whipped cream.
- Step 4: Pour 16 oz of cold brew coffee into two glasses over ice, filling each about ¾ full.
- Step 5: Spoon the cold foam on top of the coffee and drizzle with extra caramel sauce if desired. Serve immediately.
Tips & Variations
- Use cold heavy cream straight from the fridge for better foam texture.
- A handheld frother works best, but a whisk or even a mason jar shaken vigorously can substitute.
- Don’t skip the salt—it brightens and balances the caramel flavor.
- Substitute dairy with oat milk and coconut cream for a dairy-free version.
- If you don’t have caramel sauce, maple syrup with a drop of vanilla extract works well.
- Add a splash of vanilla or a pinch of cinnamon for a fancier twist.
Storage
Store leftover cold foam in a sealed container in the refrigerator for up to 24 hours. Before using, whisk or froth again briefly to revive its texture. Best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dairy-free?
Yes, use full-fat coconut milk and oat milk instead of dairy, though the foam may be less thick.
Do I need a frother?
No, you can use a whisk or even shake the mixture in a mason jar with a tight lid to create foam.
PrintSalted Caramel Cold Foam Recipe
This Salted Caramel Cold Foam is a rich and creamy topping perfect for iced coffee, offering the perfect balance of sweet and salty flavors. Made with simple ingredients like heavy cream, milk, caramel sauce, and sea salt, it creates a luscious, thick foam that floats elegantly atop cold brew or iced lattes, bringing a café-style treat to your home in under 10 minutes without any fancy equipment.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 8 minutes
- Yield: 2 servings 1x
- Category: Beverage
- Method: No-Cook
- Cuisine: American
Ingredients
Cold Foam
- ½ cup cold heavy cream
- ¼ cup 2% milk (or whole milk)
- 2 tablespoons caramel sauce (plus more for drizzle)
- ¼ teaspoon fine sea salt
Coffee
- 16 oz cold brew coffee or strong iced coffee
Instructions
- Add cream and milk to a bowl: Pour ½ cup cold heavy cream and ¼ cup 2% milk into a small mixing bowl. These form the base of your cold foam.
- Add caramel and salt: Stir in 2 tablespoons caramel sauce and ¼ teaspoon fine sea salt until combined. The caramel should be thick but pourable.
- Whip it up: Using a handheld frother or a whisk, whip the mixture for about 30 to 45 seconds until it becomes thick and foamy with a soft whipped cream texture, but not stiff.
- Pour coffee: Fill two tall glasses about three-quarters full with 16 oz of cold brew coffee or strong iced coffee over ice, leaving room for the foam.
- Top with cold foam and drizzle: Spoon the prepared salted caramel cold foam over the coffee in each glass. Drizzle extra caramel sauce on top if desired, and serve immediately.
Notes
- Use cold heavy cream straight from the fridge for better foaming.
- A handheld frother is preferred for ideal texture, but a whisk or mason jar can also work.
- Don’t skip the salt; it enhances the caramel flavor.
- You can use store-bought or homemade caramel sauce.
- If the foam does not thicken, chill your mixing bowl for 5 minutes before whipping.
- For dairy-free options, substitute with oat milk and coconut cream.
- To store leftover foam, keep it in a sealed container in the fridge for up to 24 hours and whisk again before use.
- Overwhipping will result in foam that’s too stiff to float on the coffee.
- Always pour the coffee before adding the foam for best results.
Keywords: salted caramel cold foam, iced coffee topping, homemade cold foam, caramel coffee recipe, easy coffee foam, no frother coffee foam
