salted caramel topped coffee!
this is your sign to try salt on your coffee!! trust me, give it a chance. whether you like iced or hot, coffee or latte… the salt and caramel pair sooo well together 😍
this drink is heavy on the top, which is why we’re gonna do a lotttt of cold foam. And with each sip you’ll get a taste of the foam and salted caramel. So that’s why I don’t go too heavy on the coffee part with creams and syrups. But you can definitely customize it to your sweetness and cream level, so add in whatever your heart desires! And if you prefer your coffee hot then make it that way with thick foam or whipped cream and the salted caramel will pair great with it!
directions:
*start by making your espresso— I do about 2 ounces using the Nescafé blonde OR I do a lungo shot from my nespresso— and pour over ice
*add milk of choice and sweet cream/creamer IF you want. Like I said, customize this part to your liking. You’ll know based off the color of the coffee if it’s right for you!
*top with cold foam— sometimes I use the spray stuff and sometimes I make my own. Here I love to do a mix of heavy cream, sweet cream, and a little vanilla bean paste in a frother until it’s thick enough. I’ve also done it with a little caramel sauce and its chefs kiss!
*drizzle caramel sauce in grid lines— you can use whatever you brand you like but I prefer Ghirardelli for my coffee toppers!
*sprinkle salt on top! JUST TRUST ME, give it a try! I always use Himalayan pink salt for this. I’m suuure sea salt and flaky salt would work really well too, I just can’t vouch for it. I just love my Himalayan salt. And if you can, get the coarse kind and grind it yourself… I literally grind it right into the top. If you’re weary, then start with just a little salt. Taste and add more a little at a time.
If you’ve never tried adding salt to your coffee, the salted caramel topped coffee recipe is a game changer. The salt enhances the sweetness of the caramel and balances the bitterness of the espresso, creating a rich and complex flavor that’s hard to resist. From my own experience, using Himalayan pink salt is a great choice because it adds a subtle mineral note without overpowering the drink. You can also experiment with sea salt or flaky salt to find your favorite texture and intensity. When making the cold foam, mixing heavy cream with sweet cream and a little vanilla bean paste really elevates the drink’s creaminess and adds a hint of warmth. I found that frothing it to a thick consistency ensures the foam holds the caramel and salt well, so each sip includes all the delicious layers. For the caramel drizzle, I recommend trying Ghirardelli caramel sauce for its smoothness and rich flavor, but feel free to use your preferred brand. One tip I’ve learned is to start with a mild coffee base, such as Nescafé Blonde or a lungo espresso shot, to prevent the coffee from overpowering the toppings. Pouring the espresso over ice keeps the drink refreshing, especially if you prefer an iced coffee. However, if you want to enjoy it hot, thick foam or whipped cream works beautifully with the salted caramel, making for a cozy treat. Customization is key here — adjust the amount of milk, sweetness, and salt to suit your taste. Start with a small pinch of salt and increase gradually, as too much can mask other flavors. Once you find your perfect balance, this coffee will quickly become a favorite indulgence and a fun way to impress friends with a cafe-quality drink made right at home. Give this recipe a try and enjoy the delightful contrast of sweet, salty, and creamy flavors that make the salted caramel topped coffee truly special!
