Description

A sophisticated homemade iced latte featuring a rich cold brew base, salty-sweet whipped cold foam, and a nutty brown butter finish that rivals high-end coffee shop drinks.

Ingredients

Scale

2 cups (480ml) strong cold brew coffee or cooled espresso
1 cup (240g) ice
3 tablespoons (42g) unsalted butter
1 pinch sea salt (for butter)
1/2 cup (120ml) heavy cream, cold
2 tablespoons (30ml) whole milk
1/2 teaspoon salt (for foam)
1 teaspoon vanilla extract
3–4 tablespoons caramel sauce
2 tablespoons brown sugar (optional, for homemade caramel)

Instructions

Melt butter in a small saucepan over medium heat, stirring constantly until it foams, settles, and turns amber with a nutty aroma (5-7 minutes).
Remove from heat, stir in a pinch of sea salt, and set aside to cool slightly.
Prepare the coffee base by pouring cold brew concentrate or cooled espresso into a glass.
In a small bowl, combine cold heavy cream, milk, vanilla extract, and salt.
Whip the cream mixture using a handheld frother or French press until soft peaks form.
Fill a tall glass with ice and pour the cold coffee over the ice.
Drizzle caramel sauce into the glass and swirl to coat.
Gently pour the whipped cold foam over the back of a spoon onto the coffee surface.
Spoon the liquid brown butter over the foam and sprinkle the brown butter solids on top.
Serve immediately.

Notes

Ensure all ingredients for the foam are very cold to ensure proper whipping. Do not burn the butter; remove from heat as soon as it smells nutty and turns amber. The brown butter solids contain intense flavor and should be sprinkled on top, not discarded. For best results, drink immediately as the foam will melt.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 Latte with Foam
Calories: 350
Sugar: 16
Sodium: 400
Fat: 30
Saturated Fat: 18
Carbohydrates: 18
Protein: 3

Keywords: iced latte, brown butter, caramel latte, cold foam, coffee recipe, homemade coffee, cafe style drink