Salted Caramel Cold Brew Coffee

Salted Caramel Cold Brew Coffee

We love our afternoon coffee and it definitely gives us that little boost to make it until the end of the day! Three kids tell you what requires a lot of energy. The salted caramel syrup is key for this recipe and you can use it for ice coffee, cold brew, or even hot coffee. Might even try it for a cocktail...

  • Ingredients

    Serving size: one delicious drink

    • 1 cup of cold brew coffee or really strong coffee that's chilled
    • 1/4 almond milk or regular, your choice 
    • 2-4 tsp of salted caramel syrup*
      *2 tsp of syrup equal to one pump of syrup at your coffee shop. For those who know how many pumps they like.


    Salted Caramel Syrup

    Adapted from: Genius Kitchen - @Annas_Mom_Erin


    • 1 cup of organic sugar
    • 1 cup of boiling water
    • 1/2 tsp of sea salt
    • 1/2 tsp of vanilla 
  • Directions

    For the Syrup:

    1. Place 1 cup of sugar and only 1/4 cup of the boiling water into a small pot on medium heat. Stir constantly until the sugar is dissolved.
    2. Once the sugar is dissolved, increase the heat to high bringing the sauce to a boil. Stirring occasionally making sure to scrap the button of the pot so the sauce does not burn.
    3. After about 2-4 minutes of boiling the sauce should thicken and become a nice amber color this will largely depend on the pot and stove time. You just want to make sure not to over cook the sauce while giving the sauce enough time to caramelize. Once the color is a nice amber then take the pot of the burner. 
    4. BEING VERY CAREFUL very slowly pour 1/4 cup of the boiling water into the pot while stirring. The sauce will react to the water and bubble so be careful not to burn yourself. I recommend to pour a little bit of the water in, stir, pour a little more water in, and stir.
    5. Once you poured the 1/4 cup of water in then take the remaining 1/2 cup of boiling water and again slowly pour into the sauce while you stir. The more water you add the less reaction you will get so the more you can add at a time.
    6. After all the water is added and mixed in, then add the sea salt and vanilla stirring for 1-2 minutes to make sure the salt is dissolved.
    7. Pour into a bottle to store, it should last 2-3 weeks in the refrigerator if it doesn't all get used before then!


    Coffee Drink

    1. Pour the coffee and almond milk over ice into a tall glass. If you pour the milk slowly into your coffee you get the swirls like the one in the photo, just a fun FYI.
    2. Add 2-4 tsp of the salted caramel syrup, I would start with 2 tsp to taste it then add additional syrup if preferred. It's weird I like my coffee when it's hot to be very strong and black but when it's cold give me the sugar!!

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