This Salted Caramel Cold Foam is like a fancy coffee shop treat—but made right at home, in under 10 minutes.
It’s smooth, sweet, just the right amount of salty, and it floats perfectly on top of your iced coffee.
I make this almost every morning when I need something a little extra.
You only need a handful of ingredients and zero fancy equipment.
Why I Love This Recipe
A few years ago, I got hooked on the salted caramel cold foam at a coffee chain (you know the one), but the price tag kept adding up. I started experimenting at home, and now I crave my version even more. It’s cheaper, creamier, and I can control the sweetness. This one hits every time.
- Perfect balance of sweet + salty
- Super easy, no frother needed (but it helps!)
- Can be made ahead
- Tastes amazing on cold brew, iced lattes, or even cold chai
Servings: 2
Prep Time: 5 minutes
Total Time: 8 minutes
What You’ll Need
- ½ cup heavy cream
- ¼ cup 2% milk (or whole milk)
- 2 tablespoons caramel sauce (plus more for drizzle)
- ¼ teaspoon fine sea salt
- 16 oz cold brew coffee or strong iced coffee
Pro Tips
- Use cold heavy cream straight from the fridge—it foams better
- A handheld frother gives the best texture, but a whisk works too
- Don’t skip the salt—it makes the caramel flavor pop
- You can use store-bought or homemade caramel
- If the foam won’t thicken, try chilling your bowl for 5 minutes first
Tools Required
- Small mixing bowl
- Whisk or handheld frother
- Measuring cups and spoons
- Tall serving glasses
- Spoon (for drizzle)
Substitutions and Variations
- Dairy-free? Use oat milk and coconut cream
- No caramel sauce? Use maple syrup and a drop of vanilla extract
- Want it sweeter? Add a teaspoon of sugar or more caramel
- Fancier? Add a tiny splash of vanilla or a pinch of cinnamon
Make Ahead Tips
- You can mix the cold foam ahead of time and store it in the fridge for 1 day. Froth it again just before serving.
Recipe + Instructions
Step 1: Add cream and milk to a bowl
Pour ½ cup cold heavy cream and ¼ cup 2% milk into a small mixing bowl. These are the base of your foam.
Step 2: Add caramel and salt
Add 2 tablespoons caramel sauce and ¼ teaspoon fine sea salt into the cream mixture. The caramel should be thick but pourable.
Step 3: Whip it up
Use a handheld frother or whisk to whip the mixture for about 30–45 seconds, until thick and foamy. It should look like soft whipped cream—not stiff.
Step 4: Pour coffee
Pour 16 oz of cold brew coffee into two glasses over ice. Fill each glass about ¾ full to leave room for the foam.
Step 5: Top with cold foam and drizzle
Spoon the cold foam on top of each glass of coffee. Drizzle with a little more caramel sauce if you’d like. Serve immediately.
Leftovers and Storage
If you have leftover foam, keep it in a sealed container in the fridge for up to 24 hours. Give it a quick whisk or froth again before using.
Why This Recipe Works (Quick Science)
Heavy cream has just the right fat content to hold air and create a smooth, stable foam when whipped. The milk lightens it up, making it pourable. Salt enhances sweetness and deepens the flavor of the caramel by balancing out the sugar.
Common Mistakes
- Using warm cream – it won’t foam well. Always use cold dairy.
- Overwhipping – if it gets too thick, it won’t float nicely on your drink
- Not enough salt – it’s what makes the caramel flavor stand out
- Adding foam before coffee – always pour your coffee first
What to Serve With
- Cinnamon rolls
- Coffee cake
- Almond biscotti
- Banana bread
- Morning yogurt parfait
FAQ
Can I make this dairy-free?
Yes! Use full-fat coconut milk and oat milk, but it won’t whip quite as thick.
Do I need a frother?
Nope, a whisk or even a mason jar with a tight lid (shake it up!) works too.
Can I use store-bought caramel syrup?
Yes, just use a thick one—not the thin coffee syrups.
Can I make this hot?
This foam is made for cold drinks. It melts in hot drinks. Try a whipped cream topping for hot versions.
