Sea Salt Cream Iced Coffee
Sea Salt Iced Coffee Recipe
Curiosity. That is what best describes what I was thinking after initially seeing a Sea Salt Coffee on a menu board so many years back. We were in an 85°C Bakery locally in SoCal and with so many items different from what we were used to seeing. After a brief menu study, I came across the sea salt iced 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 to make at home. But that’s another story.
I wasn’t sure how I’d like the Sea Salt Coffee, but I had to try it. Turns out it is fricking amazing. 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. What an amazing ingredient little white salt is. Or pink, or gray or whatever color of salt you like best.
drizzle a couple of spoonfuls of the sea salt cream, then give it a stir
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. It is easily our favorite finishing salt now. 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 seemed so strange the first time I drank them. 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. Now every week or two is a necessity and perfect to get that fix.
This recipe was originally published in 2014 and was updated in 2020.
Sea Salt Cream Iced Coffee
- 1 cup (240ml) whipping cream
- 1/2 teaspoon sea salt or kosher salt
- 4 cups (960ml) strong coffee, cooled
- 3-6 Tablespoons (45-90g) sugar, or to taste
- 1/2-3/4 cup (120-180ml) simple syrup
- In a bowl combine the salt and cream and 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). 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 in the cream as much or little as you like while drinking the iced coffee.