Salted Caramel Cold Foam

All you need are four simple ingredients to make this copycat salted caramel cold foam recipe. This decadent topping comes together in only a few minutes and you’ll kick up your homemade drinks a few notches.

Looking for a delicious topping to complement your cold brew or iced coffee? Look no further than this delicious salted caramel cold foam, which can add a touch of decadence to any drink of your choice.

 

Why You’ll Love This Recipe

• Salty and sweet, after your first sip, you’ll understand why people are such huge fans of the popular Starbucks cold foam. It’s SO good, and I’m obsessed.
• It only requires four ingredients! If you’re someone who makes a ton of fun coffee creations, odds are you already have all of these ingredients!
• It only takes a few minutes to make! You also don’t need any special equipment.

Ingredients You’ll Need

• heavy cream — heavy whipping cream is key to making this salted caramel cold foam. It whips up nicely to create a creamy, velvety foam.
• milk — don’t skip the milk! The milk will help keep your heavy cream from whipping into straight whip cream. The milk will help keep the foam foamy! Use 2% over skim milk, as skim milk will yield a thin foam.
• caramel sauce — I use a store-bought caramel sauce. It flavors and sweetens the cold foam. If you don’t have caramel sauce, you can swap it for caramel syrup, but I prefer caramel sauce!
• sea salt — I use Maldon sea salt flakes. I don’t recommend using table salt for the cold foam.

How to Make Salted Caramel Cold Foam

• Place the cream, milk, caramel sauce, and sea salt into a French press.
• Place on the lid and pump the plunger up and down until the cold foam has increased in size.
• Serve over iced coffee, cold brew, espresso, or any drink of your choice.

How to Make Salted Caramel Cold Foam in a Mason Jar

• Add the heavy cream, milk, caramel sauce, and salt into a tall mason jar.
• Place on the lid (tightly!) and shake until everything is combined and frothy or use a handheld frother.
• Serve over iced coffee, cold brew, espresso, or any drink of your choice.

Recipe Tips and Notes

• I do not recommend making this in an electric frother. I tried making it in smeg frother, and the caramel sauce was stuck to the bottom and prevented the little nub from whisking the mixture.
• If your caramel sauce is thick and very viscous, you can microwave it for 5 to 10 seconds to help make it more liquidy.
• Feel free to sprinkle a bit of sea salt on top of your cold foam to make it a little more salty.
• The cold foam will increase in size, so don’t overfill the French press if you are scaling up the recipe for a brunch gathering. I use a giant French press for this recipe, but this could be an issue if you’re using a small one. Account for the foam to double in size!
• This recipe makes around four servings. You can cut the recipe in half or less if you want only 1 or 2 servings.
• Any leftover sweet cold foam can be stored in the fridge for two days. While it’s best to serve immediately, you can definitely make extra and store it in the fridge.

Lattes to Try

• Iced Caramel Latte
• Vanilla Latte
• Brown Sugar Latte
• London Fog
• Vietnamese Coffee
• Vanilla Bean Latte
• Matcha Latte
• Oat Milk Matcha Latte

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