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Salted Caramel Cold Brew Coffee

Salted Caramel Cold Brew Coffee

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Salted Caramel Syrup

  • 1 cup plus 1 tablespoon water, divided 
  • 1 teaspoon vanilla extract 
  • ¼ teaspoon Kosher salt 
  • 1 cup granulated sugar 
  • ¼ cup white corn syrup 

Salted Caramel Cold Brew Coffee

  • 1 cup cold brew coffee 
  • 2 tablespoons half and half 
  • 2 tablespoons Salted Caramel Syrup

Directions

Salted Caramel Syrup

  1. Combine 1 cup water, vanilla extract, and salt. Set aside. In a medium saucepan over medium-high heat, combine granulated sugar, corn syrup, and 1 tablespoon water. Stir with a wooden spoon until sugar is melted.  
  2. Bring mixture to a boil and let boil until mixture turns a golden brown. Watch carefully as it can burn quickly. Remove from heat.  
  3. CAUTION: this step causes bubbling and spattering. Cover hand with an oven mitt and SLOWLY add reserved water mixture. When bubbling subsides, mix until blended. If necessary, put pan back on heat to remelt syrup. Pour into container and refrigerate to chill thoroughly. Avoid the temptation to taste the syrup before chilling. It will be extremely hot.  

Makes1 1/2 cups syrup for 12 servings coffee. 

 

Salted Carmel Cold Brew Coffee

  1. For each serving, fill a glass with ice and 1 cup cold brew coffee.
  2. Add 2 tablespoons half and half and 2 tablespoons Salted Caramel Syrup.
  3. Stir until blended. 

Serves: 1

Test Kitchen TipAdjust amount of Salted Caramel Syrup to your taste. Sprinkle coffee with extract salt if desired.

 

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