Cold Brew With Sweet And Salty Foam
This cold brew topped with sweet and salty foam is like sipping a delicious cloud, and is sure to get your day started on the right foot. Prep the coffee and caramel syrup the night before so you can quickly whip up the foam and assemble the drink in the morning. Make sure to taste the cold brew before mixing in case it needs to be diluted--it can be strong!
Tasty Team
May 08, 2020
90% would make again
Total Time
12 hr 25 min
12 hr 25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Total Time
12 hr 25 min
12 hr 25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
Cold Brew
- 6 cups water (1.4 L), plus more as needed
- 2 cups coffee grounds (220 g)
Caramel Simple Syrup
- ½ cup granulated sugar (100 g)
- ¼ cup water (60 mL), plus 2 tablespoons, divided
Sweet Salty Cold Foam
- ½ cup whole milk (120 mL)
- ½ cup heavy cream (120 mL)
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ice, for serving
Nutrition Info
- Calories 189
- Fat 11g
- Carbs 24g
- Fiber 0g
- Sugar 24g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Make the cold brew: Combine the water and coffee grounds in a large container. Stir until all of the grounds are wet. Cover and refrigerate overnight.
- Make the caramel simple syrup: Add the sugar and 2 tablespoons water to a small saucepan over medium-low heat. Cook until the sugar is completely dissolved, about 3 minutes. Increase the heat to medium and cook, without disturbing for about 5 minutes, until the mixture is caramel-colored.
- Remove the pot from the heat. Carefully pour in the remaining ¼ cup (60 ml) water and stir to incorporate. Transfer the syrup to a heat-proof container, cover, and refrigerate until ready to use.
- Line a fine-mesh sieve with a coffee filter and set over a large bowl. Pour the cold brew through the strainer and let drain. You may need to pour in batches so the strainer does not overflow. Return the strained cold brew to a clean container. If the coffee is too strong, dilute with more water to taste. Refrigerate the cold brew until ready to use.
- Make the cold foam: In a medium bowl, combine the milk, cream, sugar, and salt. Whip with an immersion blender or electric hand mixer on high speed until foamy, 2–4 minutes.
- To assemble, fill 2 large glasses with ice. Pour 1 cup (240 ml) cold brew coffee into each glass. Stir about 2 tablespoons of the caramel syrup into each glass. Top with the cold foam. Serve immediately.
- Enjoy!
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