Salted Caramel Coffee Recipe

Brew 1 cup (240 ml) of very strong hot coffee. Use double-strength drip, a French press with a bit more grounds, or a single shot of espresso plus hot water to equal 1 cup. Keep coffee hot and pour into a warmed mug.

If you prefer using instant coffee, dissolve the appropriate amount in 1 cup hot water; adjust strength to be robust so it stands up to the liqueur and cream.

Add 1 tablespoon caramel sauce directly into the hot coffee and stir until fully dissolved. This sweetens and adds caramel body to the drink.

Pour in 2 tablespoons Baileys Salted Caramel and 1/2 tablespoon optional dark rum or espresso liqueur. Stir gently to combine. Taste and adjust — add up to another 1/2 tablespoon Baileys if you want it stronger or sweeter.

Taste for salt balance. Sprinkle up to 1/4 teaspoon of the flaky sea salt into the coffee, stir, then add more (up to the full 1 teaspoon) if you want pronounced salted notes. Remember that the Baileys already contains salted caramel flavoring, so salt should enhance, not dominate.

Make Quick Whipped Cream (if using fresh)

In a small chilled bowl, whisk 3 tablespoons heavy whipping cream with 1 teaspoon powdered sugar and 1/4 teaspoon vanilla extract until soft peaks form (about 1–2 minutes by hand, or 20–30 seconds with an electric whisk).

Spoon or pipe the whipped cream on top of the prepared coffee, creating a thick cap.

Drizzle 1 teaspoon caramel sauce over the whipped cream in a spiral or zigzag pattern. Finish with a light pinch of flaky sea salt on the whipped cream for a salted finish.

If using canned whipped cream, simply dispense a generous swirl, then drizzle caramel and finish with the salt.

Serve immediately while coffee is hot and whipped cream is chilled. Provide a spoon for scooping whipped cream and stirring. Enjoy responsibly.