Salted Caramel Cold Brew* Recipe

Combine and steep

In a jar or pitcher, add 1 cup coarsely ground coffee and 4 cups cold filtered water. Stir gently to ensure all grounds are saturated.

Cover the jar and steep at room temperature or in the refrigerator for 12–18 hours. Longer steeping (up to 18 hours) yields a stronger, more concentrated brew.

After steeping, strain the coffee through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press gently to extract liquid but avoid forcing through fine sediment. Discard grounds. This yields cold brew concentrate; measure out 1 cup for each serving (remaining concentrate can be refrigerated up to 7 days).

Make caramel

Place 1 cup granulated sugar in a medium, heavy-bottomed saucepan over medium heat. Allow the sugar to melt without stirring for the first few minutes; gently swirl the pan as edges begin to melt. Once sugar is mostly melted and amber in color, carefully stir with a heatproof spatula to evenly combine.

When the sugar reaches a deep amber color (watch closely to avoid burning), remove the pan from heat and immediately add 2 tbs unsalted butter. Be careful—the mixture will bubble vigorously. Stir until butter is melted and incorporated.

Slowly pour in 1 cup heavy cream while stirring continuously (mixture will bubble). Return pan to low heat and stir for 30–60 seconds until smooth and combined.

Stir in 1 tsp sea salt and 1 tsp vanilla extract. Allow the syrup to cool to room temperature; it will thicken as it cools. Transfer to a jar and refrigerate. Syrup will keep up to 2 weeks refrigerated. Warm slightly before using if it becomes very thick.

Fill a tall glass with 1 cup ice cubes.

Pour in 1 cup cold brew concentrate over the ice.

Add 1 cup chilled water or milk (for a creamier drink use milk; almond or oat milk works well). Stir gently to combine.

Add 2 tbs salted caramel syrup to the glass (adjust to taste). Stir until syrup is fully mixed.

Top with optional 2 tbs whipped cream, then sprinkle a pinch (about 1/4 tsp) flaky sea salt over the top for a salted finish.

Taste and adjust: add more caramel syrup for sweetness or a splash more water/milk if too strong. Serve immediately.