Curiosity. That is what best describes what I was thinking after initially seeing a Sea Salt Iced 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. After having it, I knew I needed to be able to make them at home. They are way too yummy.

Sea Salt Iced Coffee Recipe with Sea Salt Cream in glasses

Sea Salt Iced Coffee Recipe

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.

Sea Salt Cream Iced Coffee Recipe from @whiteonrice

drizzle a couple of spoonfuls of the sea salt cream, then give it a stir 

Sea Salt Iced Coffee with Sea Salt Cream in glasses

Addicting Sea Salt Iced Coffee with Sea Salt Cream in glass

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.



85 degree iced coffee in glass


Sea Salt Cream Iced Coffee

There are a bunch of ways to get nice, cold coffee. There are an abundance of cold brew methods and devices out there now. Many of them will produce some of the tastiest cold coffee. Our go-to is to use about double the amount of coffee grinds, and then make a pot of pour-over coffee directly onto about 1 1/2 cups of ice. However, if needed, it will work just fine to save your leftover hot coffee and let it cool off completely before icing (otherwise you'll get watered down coffee).
We love to use simple syrup to sweeten our chilled drinks, and it is something easy to have on hand. Just heat and dissolve together an equal amount of sugar and water. Allow to cool and store in the fridge until ready to use. However with enough stirring (or if you add the sugar while the coffee is hot) you can always just use regular sugar for this recipe.
4.88 from 8 votes


  • 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
  • Or
  • 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.


Note 1: A basic simple syrup is a 1:1 ratio of sugar dissolved in water. We'll usually make 1 cup sugar heated & dissolved in 1 cup of water. Let it cool before using. We usually make larger batches and keep on hand in the refrigerator.

Nutrition Information per Serving

Calories: 356kcal, Carbohydrates: 41g, Protein: 2g, Fat: 22g, Saturated Fat: 14g, Cholesterol: 82mg, Sodium: 343mg, Potassium: 187mg, Sugar: 40g, Vitamin A: 875IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 2mg

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This recipe was originally published in 2014 and was updated in 2020.