Salted Caramel Cream Cold Brew (Starbucks Copycat)

Why You’ll Love This Recipe

• Layered sips: bold coffee, buttery caramel sweetness, and a cloud of salted vanilla foam.
• Cafe-level results with simple, grocery-store ingredients and home tools.
• Make-ahead components for easy week-morning assembly.
• Fully customizable: strength, sweetness, dairy-free swaps, and salt level.

Grocery List

• Produce: None
• Dairy: Heavy cream, 2% milk (or barista-style oat milk + coconut cream for dairy-free)
• Pantry: Whole coffee beans, granulated sugar, vanilla extract or vanilla syrup, fine sea salt, ice

Full Ingredients

Cold Brew Concentrate (make ahead; yields about 3 cups/720 ml)

• 1 cup (85 g) coarsely ground coffee
• 4 cups (960 ml) cold filtered water

Caramel Syrup (makes about 1 cup/240 ml)

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water, divided
• 1 tsp pure vanilla extract
• Pinch fine sea salt (optional; rounds flavor, not “salted”)

Salted Vanilla Cold Foam (for 2 grande drinks)

• 1/3 cup (80 ml) heavy cream, very cold
• 3 tbsp (45 ml) 2% milk, cold
• 1 tbsp (15 ml) vanilla syrup (or 1 tbsp simple syrup + 1/2 tsp vanilla extract)
• 1/8 tsp fine sea salt

To Assemble 2 Drinks

• Ice
• 12 oz (360 ml) cold brew concentrate, chilled
• 4 oz (120 ml) cold water
• 2 tbsp (30 ml) caramel syrup, plus extra for drizzle
• Optional: tiny pinch flaky sea salt for garnish

Step-by-Step Instructions

Step 1: Brew a strong cold brew concentrate

Add the coarsely ground coffee to a large jar or pitcher. Pour in 4 cups cold filtered water, stir to fully wet the grounds, cover, and refrigerate for 12–18 hours. Longer steeping intensifies body and caffeine; 14–16 hours is a sweet spot for balanced flavor.

Step 2: Strain for a smooth concentrate

Strain through a fine-mesh sieve lined with a coffee filter or a clean nut-milk bag into a clean container. Discard grounds. You should have roughly 3 cups of concentrate. Refrigerate up to 7–10 days.

Step 3: Cook a quick caramel syrup

In a small saucepan, add the sugar and 2 tbsp of the water. Cook over medium heat without stirring until the sugar melts and turns a deep amber, 6–8 minutes. Off heat, carefully whisk in the remaining 6 tbsp hot water (it will bubble vigorously). Return to low heat, whisk until smooth, then remove from heat and stir in vanilla (and the tiny pinch of salt if using). Cool completely; bottle and refrigerate up to 1 month.

Step 4: Make the salted vanilla cold foam

In a chilled measuring cup, combine heavy cream, 2% milk, vanilla syrup (or simple syrup plus vanilla extract), and the fine sea salt. Using a handheld milk frother, French press, or whisk, aerate 15–30 seconds until thick, glossy, and still pourable. Keep cold.

Step 5: Sweeten the cold brew base

Fill two 16 oz glasses three-quarters full with ice. Add 1 tbsp caramel syrup to each glass. Pour in 6 oz cold brew concentrate plus 2 oz cold water per glass. Stir well to dissolve the syrup.

Step 6: Cap with the foam for layered sips

Slowly spoon or pour the salted vanilla cold foam over the back of a spoon so it gently floats and forms a thick cap over the coffee. Aim for a 1–1.5 inch layer.

Step 7: Finish and serve

Optional: drizzle a ribbon of caramel over the foam and add a tiny pinch of flaky sea salt. Serve immediately with a straw for layered sipping or no straw for a classic foam-first experience.

Pro Tips

• Grind size matters: use coarse, even grounds (French press grind) to avoid bitterness and haze.
• Chill everything: cold cream, cold tools, and cold concentrate whip and layer better.
• Salt precision: 1/8 tsp fine sea salt in the foam tastes “salted” without turning briny. Adjust by a pinch to preference.
• Consistency cue: stop frothing when the foam barely mounds and slides; overwhipped foam sits too stiffly and won’t cascade.
• Clean layers: pour foam over a spoon near the surface to keep the coffee-dark and foam-light layers distinct.

Variations

• Dairy-free: Use 1/4 cup barista oat milk + 3 tbsp canned coconut cream for the foam; sweeten and salt the same, then froth.
• Extra-caramel: Line the inside of the glass with a thin caramel swirl before adding ice, and increase caramel syrup to 1.5 tbsp per drink.
• Decaf or flavored: Try a chocolatey medium roast decaf or a vanilla-leaning blend; keep the brew ratio the same.

Storage & Make-Ahead

Cold brew concentrate keeps 7–10 days refrigerated. Caramel syrup lasts 1 month in a sealed jar in the fridge. Mix the “sweet cream” base (cream, milk, vanilla, salt) up to 5 days ahead; froth to order. Once frothed, foam holds for 10–15 minutes but is best immediately.

Nutrition (per serving)

Approx. 230 calories; Fat 14 g (Sat 9 g); Carbs 24 g; Sugars 24 g; Protein 2 g; Sodium ~180 mg; Caffeine ~180–220 mg (varies with beans and steep time). Calculated with 1 tbsp caramel syrup per drink and the foam quantities above.