Salted Caramel Coffee
Up your coffee ☕️ game with this salted-caramel studded iced latte! It’s so decadent and will really take your iced coffee to new levels🔥🔥🔥! We had these caramel iced lattes last summer at a cafe in Copenhagen called Grod (@groedcph). We loved them (and our porridge) so much that we ended up going there every morning for breakfast! I was recently discussing with a friend that I always get inspired to cook when I’m on vacation, and “cooking inspiration” is what I bring back from our trips. Each time I make that dish/food, it reminds me of our trip. My friend was telling me that she likes to buy art 🖼 when she goes away, and every time she looks at her memento, she remembers her vacation. I thought this idea — that we both had something to remind us of our travels and that our things were so different — was fascinating.
On a separate note: This salted caramel is a snap to make, contains just 4 ingredients that you most likely have already, and by making it yourself, you’ll avoid the preservatives that are contained in many supermarket brands. It’s a win-win!Print
Salted Caramel Coffee
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes + time to chill
- Yield: about 1 1/2 cups 1x
- 6 tablespoons water
- 1 cup (200 grams) sugar
- 1 cup heavy/double cream
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt or ½ teaspoon coarse (or more depending on your taste)
For the Salted Caramel Iced Latte
- your favorite coffee, chilled
Making your own salted caramel sauce is so easy. Try it and I promise, you’ll never go for the store-bought stuff again! See a video of how to make this in the demos section of my instagram stories.
- In a measuring cup or small bowl, stir the cream and vanilla together and set aside.
- Gently stir the sugar and water together in a pot, place on the stove, and turn the heat to medium. Keep an eye on the pot, but do not stir it. The mixture will eventually come to a boil. Continue to keep an eye on it and when you see it start to turn a bit amber colored, you can agitate the pot (give it a gentle shake and swirl) so that the amber colored syrup gets distributed more evenly. Keep a close eye on it and continue to cook until the syrup turns a medium-dark amber (make sure it doesn’t get too dark and burn). From the time you put the heat on until it becomes the medium-dark amber should take about 10 minutes.
- Remove from the heat, and with a wooden spoon or heat-proof spatula, add in the cream/vanilla and then the salt (BE CAREFUL! When you add the cream/vanilla to the sugar mixture it can bubble and steam). Stir well to combine and serve right away or store in the fridge for up to 2 weeks.
To make the salted caramel iced coffee (demo my instagram post):
Make a pot or a cup of your favorite coffee and refrigerate until cold. Take a spoon or small spatula and press the caramel onto the side of your glass. Add some ice, cold coffee, and some milk. Note: this works best if all your ingredients are cold. You can make it with everything hot too, but the caramel will quickly dissolve into your coffee.