Starbucks Salted Cream Cold Foam Cold Brew Recipe
When I had my first sip of Starbucks' salted cream cold brew cold foam coffee this week (I know! It's a handful), I asked myself "where have I been this entire time?". Cold brew coffee is one of the latest trends in the coffee industry but somehow, I've decided I wasn't interested in trying them. You can assume that my first sip was a love affair! Cold brew tasted smooth and naturally sweet (even without sugar) and with somewhat of a fruit undertone! I enjoyed drinking it with or without creamer and that's a huge deal because I drink my hot coffee with a 1:1 coffee/creamer ratio! Since my first taste, I took a few trips to Starbucks to observe how they make them and with the help of "Kitchen Conundrums" on Youtube, here is my version of "Starbucks Salted Cream Cold Foam Cold Brew Coffee".
As stated on the Starbucks website, the salted cream cold foam cold brew is sweetened with a touch of caramel and topped with a salted, rich cold foam. In this recipe, I created a caramel simple syrup instead of buying a caramel sauce. They're simple and inexpensive to make!
Tips before starting!
Don't use any plastic containers in making cold brew coffee. First, coffee stains! Second, plastic sometimes retains smell from other food and it can transfer to your coffee.
This process can take between 12 to 24 hours depending on your preference.
As much as possible, use freshly-grounded coffee.
I followed Kitchen Conundrums' advice to use a medium roast African Blend coffee.
Use freshly ground coffee beans. If you don't have a coffee grinder at home, most grocery stores have it available for customers purchasing from their bulk section.
The cold brew coffee concentrate only made me about 8 cold brew coffee mugs for 1 lb of coffee beans. Feel free to scale the recipe up if you want more.
Check out my Coffee Cold Brew Ice Cream recipe!
Caramel Simple Syrup
This simple syrup is a perfect addition to your coffee or tea! Instead of using store-bought syrup, why not make your own? They're easy and inexpensive to make!
1 cup granulated sugar
1 1/2 cups water
a dash of vanilla extract
Place sugar and 1/2 cup of the water in a saucepan and stir until incorporated. With a wet pastry brush or a wet paper towel, wipe out all sugar on the side of the saucepan.
Turn the heat on medium to allow the sugar to melt. You can whisk occasionally to make sure the sugar is fully dissolved.
Once dissolved, bring heat to a high and cook until it reaches a light amber color.
Turn off the heat and add 1/3 cup of water into the caramel while whisking vigorously. Add the other third cup of water and whisk vigorously and repeat for the last third cup of water. Take caution when adding the water for the steam!
If there are caramel lumps, turn the heat on low-medium and whisk until all the lumps have melted.
Add a dash of vanilla and whisk.
Allow cooling first before transferring to a container. Store in an airtight container for up to 2 months in the refrigerator.
Salted Cream Cold Foam Cold Brew Coffee Recipe
The cold brew recipe was adapted from "Kitchen Conundrums" by Everyday Food on Youtube! Check out the video here!
Caramel simple syrup is added to the cold brew and topped with a cold milk foam with a dash of salt! It's quite delicious!
1 lb freshly ground medium roast East African blend coffee
9 cups cold filtered water
1 tbsp caramel simple syrup or more if you like it sweeter
1/4 cup cold milk
a dash of iodized salt
Equipment Needed
tall glass jars
strainer
frother or blender
spatula,
coffee filter or paper towel
To make the cold brew, use a tall glass container with a lid. Pour 1/3 of the freshly ground coffee into the container then add 3 cups of cold and filtered water. Mix with a spatula.
Let this rest for 5 minutes before continuing.
Add the remainder of the ground coffee as well as the rest of the 6 cups of cold water. Mix evenly until incorporated.
Cover the rim of the jar with a plastic wrap first then cover with the lid.
Let it sit at room temperature for 12 hours. For a better flavor, leave in the fridge for 24 hours.
With a strainer, pour coffee into a bowl. Let rest for 10 minutes to extract as much liquid as possible. DON'T PRESS THE COFFEE but instead allow it to naturally drip into the bowl.
Throw away the ground coffee then rinse and dry the sifter.
Place a wet coffee filter or wet paper towel on top of the strainer and pour the coffee concentrate.
Once done dripping, place the cold brew concentrate on a glass jar with a lid and keep stored in the fridge for up to 2 weeks.
To assemble in a glass: mix 1 tbsp of caramel simple syrup and 3 oz of cold brew concentrate and mix. Then, add an equal amount of water (3 oz).
Add ice to the glass. Make sure to leave room for the salted cream cold foam on top.
With a blender or a frother, add a dash of salt into the milk and blend until foamy.
Immediately, pour the foam into the cold brew cup and enjoy! The foam disintegrates fast, so do this step right before drinking your cold brew!
If you ever get the chance to use this recipe, I'd love to see it! Let's get social on Instagram @sweetsavorygrace or Twitter @sweetsavrygrace! Cheers!
