Sea Salt Cream Iced Coffee
Curiosity. That is what best describes what I was thinking after initially seeing a Sea Salt Coffee on a menu board. We were in an 85°C Bakery locally here in SoCal and with so many items different from what I’m used to seeing I took a little more time to scope out the menu.
After coming across the Sea Salt coffee I knew I had to try it. Crazy for coffee, love “salted” sweets, like Salted Caramels, or Dark Chocolate with Sea Salt. Not to mention the Vietnamese Salted Limeades. We brine our own limes just to make sure we have them readily available.
drizzle a couple of spoonfuls of the sea salt cream, then give it a stir
I wasn’t sure how I’d like the Sea Salt Coffee, but I knew I had to try it. Turns out I love it. You get so many different level of taste going on. From the bitter coffee which has been slightly sweetened. To the smooth cream which has been salted just enough to highlight the other flavors. Amazing little ingredient that little white salt is. Or pink, or gray or whatever color of salt you like best.
Speaking of which, my latest salt infatuation has been with the Murray River Pink Sea Salt. We’ve had some in our cupboard for a while, but after going to Australia and seeing with area where it come from I started paying a little more attention to it. So good. The perfect sized flakes and texture, great clean taste. We now always have a jar of “finishing salt” on the counter filled with the tasty Murray River salt.
Back to the coffee… the flavors together may at first be strange to the un-initiated. I know for me, the Vietnamese salted limeades it seemed so strange the first time I drank it. But after a bit you may find yourself drawn in and addicted to the flavors. As much as I love coffee, the Sea Salted Cream Iced Coffees spur those cravings. It isn’t something I want everyday, but once every week or two is perfect to get that fix.
Enjoy.
Todd
Sea Salt Cream Iced Coffee
Ingredients
- 1 cup (240ml) whipping cream
- 1/2 teaspoon sea salt or kosher salt
- 4 cups (960ml) strong coffee, cooled
- 6-8 tablespoons (75-100g) sugar, or to taste
- Or
- 3/4-1 cup (180-20ml) simple syrup
Directions
- Whip the cream until slightly thickened and no large bubbles remain in the cream (don't whip it all the way to the soft peak stage). Stir in the salt and set aside.
- Sweeten the cooled coffee to taste using either sugar or simple syrup. It should be just sweet enough to balance the saltiness of the cream.
- Pour the coffee into glasses over ice and spoon a couple large spoonfuls of the salted cream on top. Serve and stir.
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I use pink Himalayan salt in my espresso drinks and it tastes amazing!
That’s awesome! Love pink salt.
Thank you for this!! I love sea salt iced coffee from 85° but unfortunately we dont have this bakery in oregon! But thanks to you, i dont have to dream about it anymore, i can just make it happen!!
Tried it for the first time yesterday at the cafe and fell in love. I followed your recipe today and it was spot on – and so simple. Thank you!
Glad you enjoyed it Katy! We’re obsessed with the sea salt cream.
Cold brew coffee is favored for it’s lower acidity and creaminess. I’m wondering if the sea salt would help the acid level of regular coffee?
Heading to the kitchen…
This tasted amazing and I’ll definitely be making it again! If I knew you loved salted caramels so much I’d have brought you some of my own last weekend. .I’ll throw some in a box for you and Diane. Thanks again for an awesome workshop!
Wish I can have a big glass of this right now!! Looks so good for this hot weather.
I wish I was drinking one of these right now!!
Todd, did you happen to experiment with espresso? Or shall I do the experimentation, first? 🙂
Hi Carrie!
It works great from espresso. Usually if serving a group, I’ll just make a quick batch of coffee and add about 6 double shots of espresso, but for us personally I’ll usually just make it from straight iced espresso. Love to hear your experimentations!
This was very good. Cream addict that I am, I had to stir some into the coffee. Definitely making again. 🙂
Glad you like it! It definitely needs the cream stirred into it, but it is so pretty so serve it floating on top. Plus everyone gets to stir in just the perfect amount of cream for themselves. Some just a little and leave the rest floating on the top, and others will stir in everything. Glad you brought up that point!
I loooove this idea <3
My mother used to buy salted coffee candies many years ago. They were outstanding, especially because we had to sneek them out of her purse. This reminds me of then. but this is now, and I want one PRONTO!
This sounds awesome! I’ve always sprinkled a little bit of salt over the grounds before making coffee, but not enough to actually impart a salty taste, so I’m curious to give this a go! Thanks for the recipe!
This looks and sounds so delicious. I’m intrigued.
I live around the corner from 85 degrees and it’s rare I’m willing to brave that line (Or the parking lot) so I’m super excited to be able to make it at home. I used to go to 85 degrees after dim sum at Capitol Seafood, or dinner at my much beloved Urban Seoul, but I like J Zhao’s better for Dim Sum (chicken knees!) and Urban Seoul opened another location that has more comfortable seating.
What a gorgeous coffee drink and luv that salted cream on the top…that would take some practice to get that just right 😉 Absolutely love your new sections after the posts, “Shop this story” Have a great week – it’s only going to get hotter by the end of it!
Gosh, this looks like my kind of coffee!
This looks heavenly! And with this heat we’ve been having in SoCal this week, I want to guzzle this! pinned
Now I have to figure out a way to carry a small container of sea salt around Bangkok with me so I can add it to my iced coffees. Sounds soooo good.
Looks so delicious, I am adding into my List so i can make it later.