Sea Salt Cream Iced Coffee

Yield: 4 servings
Total Time:
20 mins
 
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.

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

  1. 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.
  2. 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.
  3. 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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