Modern café·Lighter version available
Salted caramel cold foam
Same base, caramel and salt worked in first
Salt does the heavy lifting here — it cuts the sweetness and makes the coffee underneath taste stronger.
Tall glass
Base
Sweet cream
Caramel
15 ml
Salt
2 pinches
Servings
1
Ingredients
- cold cream60 ml
- cold whole milk30 ml
- caramel sauce15 ml
- flaky salt1 pinch
Method
1
Dissolve caramel into the milk first
Stir the caramel through the milk before adding the cream, or it sinks in ropes.
2
Add cream and salt, then whip
15–25 seconds. Sugar makes this foam set faster than plain sweet cream, so watch it.
3
Drizzle the glass
Caramel around the inside of the glass, then ice, coffee, foam, and a last pinch of salt on top.
Lighter version
Build it on the cream-free base and use 5 ml of caramel instead of 15, with the salt kept as it is. Salt makes a smaller amount of caramel read as sweeter, so this cut is less noticeable than the numbers suggest.
See the full cold foam guide — bases, whip times and how to rescue it.
What you need
- Handheld milk frother or Jar with a tight lid