Salted Caramel Coffee
It’s a Match! Salty-Sweet Meets Coffee
The word alone evokes the thought of chewy sweetness and golden indulgence. Whether in cookies, chocolate, or coffee, its rich flavor is universally loved. Add a pinch of salt to balance the sweetness, and you have an irresistible combination. Our Salted Caramel Coffee recipe delivers a perfect salty-sweet symphony that rivals any chocolate bar.
Here is what you need
Ingredients
- 1 Capsule Café Royal Caramel (Espresso, 40 ml)
- 1 Teaspoon Caramel Sauce
- 1 Pinch Sea Salt
- 120 ml Whole Milk or Oat Milk (Barista Edition)
- 6–8 Ice Cubes
- Caramel Sauce and Sea Salt for Garnish
Equipment
- Coffee machine
- Tall Coffee Glass
- Spoon
- Milk Frother
The Magic of Caramel
Caramel has been loved for centuries. Its origins trace back to the 11th century, when melted cane sugar was enjoyed by the Arabs and later brought to Europe by the Crusaders. Chefs across royal courts refined it into golden sugar masterpieces. Today, caramel is celebrated in all forms: solid candies, silky sauces, and rich toffees.
A Taste Explosion
Caramel begins with one simple ingredient: sugar. Heated to 170°C, sugar melts and transforms into its signature golden form. From hard candy to creamy caramel sauce (with a touch of butter or cream), caramel remains a sensation in any form.
PREPARATION
- Whip the cream until stiff and fill it into a piping bag with a star nozzle.
- Lightly flame the marshmallow with a Bunsen burner.
- Puree the espresso, crushed ice, caramel sauce and milk in a high-powered blender or with a hand blender until fine. Pour into a tall glass.
- Pipe cream on top. Place marshmallow on top. Top the cream with additional caramel sauce and a little fleur de sel if desired.
- Serve frappé immediately.
⭐ TIP: For an even richer flavor, add an extra swirl of caramel sauce inside the glass before pouring the coffee.