Cold creme brulee coffee with caramel is so good, you’ll want to make triple the amount, so you can have cup after cup. Smooth and creamy, this cold coffee recipe has a hint of scorched caramel flavor and is finished with a cloud whipped cream with crunchy bits on top. It’s cool and so sweet you’ll just fall in love with it. This recipe is really great for an after dinner treat with dessert or perfect with your favorite coffee cake. Put this one in your favorites!
Are you a coffee drinker? I am, kind of.
I prefer fancy coffee, you know the kind of sugary coffees you buy at Starbucks that taste more like a milkshake and less like actual coffee but still have the pleasant shot of caffeine like this.
Ah, those types of coffee drinks are my love language.
And that, my friends, is this cold creme brulee coffee with caramel crunch.
Creme Brulee Coffee: Delicious Hot or Cold
One of the greatest things about this caramel creme brulee coffee recipe? It’s delicious served hot in the cold weather or served chilled in the warmer weather.
Personally, I love it as an iced coffee recipe but I know a lot of people have strong feelings about the temperature of their coffee.
If you prefer it hot instead of cold, omit the ice. No big deal.
Ingredients for Creme Brulee Coffee
I’ll be honest. This coffee is a little high maintenance in that you need more than coffee, cream and sugar to make.
Not much more, but more.
To make this cold coffee recipe you need brewed coffee, milk, ice, corn syrup, water, sugar and a little salt.
See, a little high maintenance but not too bad.
You probably have all of the ingredients you need at home already.
How to Make Creme Brulee Coffee with Caramel Crunch
There are a few steps to making this yummy caramel creme brulee coffee, but don’t worry! Each step is easy.
Better yet? Not only can you prepare the caramel sauce and topping bits ahead of time, but you can double or even triple the recipe to make enough for several batches of this coffee.
Let’s break it down into parts:
- making the coffee
- the caramel sauce
- baking the topping
When you make the coffee, just brew 6 cups of coffee as you normally would. Then set is aside to cool.
While the coffee is cooling, we’ll make the caramel sauce and the crunchy topping.
Making the Caramel Sauce
To make the sauce, add water to a heavy bottomed sauce pan. When the water comes to a simmer, add the corn syrup and sugar and stir until it’s completely dissolved.
Then bring the mixture to a boil and let it boil for 1 minute, stirring constantly. After the minute is up, remove from the heat and stir the milk in until combined.
Then put the pan back on the heat and bring it to a simmer, not a boil. Finish the sauce by removing from the heat and letting it cool.
The Caramel Crunch Topping
You might be tempted to skip the crunch topping, but trust me. Do NOT skip this delicious crunchy caramel topping. This is the best part of this coffee.
To make the caramel crunch topping, line a cookie sheet with parchment paper. Mix the sugar and salt together. Then spread the the mixture evenly over the parchment lined cookie sheet.
Put it into a 450 degree oven. Keep the sugar in the hot oven until the sugar mix begins to get brown in spots.
You have to watch it very carefully at this point because you’re just lightly browning the sugar, not burning it or blackening it.
The sugar won’t brown evenly. Some spots will start to get darker first and that’s ok. As soon as you see the browning, pull the tray out of the oven and remove the brown spots and set them aside.
Then return the rest of the sugar to the oven so it can finish browning. When all the sugar is brown, remove the tray from the oven and let it cool.
Once it’s cool, use a metal spatula to break it into pieces. The smaller the better, for sprinkling of course!
Serving the Cold Creme Brulee Coffee
Now it’s time to put it all together.
To serve, pour the cool coffee into a large glass so that it’s about 2/3 full.
Add a generous amount of the cooled homemade caramel sauce. Stir it well. Then pour in milk or cream and ice.
Top it with a big dollop of whipped cream and sprinkle the crunchy sugar bits over top.
The recipe makes 6 servings as written.
If you aren’t serving everything all at once, feel free to store the remaining coffee and caramel in covered jars in the fridge until you use it.
Leave the crunchy sugar bits in an airtight jar on the counter. Then serve as desired.
Tips and Tricks to Make Coffee Shop Style Creme Brulee Coffee
- Use your favorite coffee. I personally think a lighter roast works the best with this recipe, but if you love a bold dark roast, go for it.
- To shortcut this recipe, use store bought caramel sauce that you can find in the ice cream topping section of the grocery store.
- When making the crunch topping, be sure to watch the sugar closely while it cooks so you don’t burn it.
Looking for Other Cold Coffee Shop Style Recipes? Try these:
This cold creme brulee coffee with caramel crunch is one of my favorite ways to get that coffee shop flavor at home during the warmer weather.
Make it the next time you’re tempted to go on a Starbucks run.
Looking for other delicious cold coffee shop style coffee recipes? Here are a few favorites:
If you’ve tried this Cold Creme Brulee Coffee with Caramel, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cold Creme Brulee Coffee with Caramel
For The Coffee
- 6 cups of brewed coffee
- 2 cups of Milk
For The CARAMEL SAUCE
- 1/2 cup of corn syrup
- 1 cup of water
- 1 cup of sugar
- 1/2 cup of milk
FOR THE TOPPING BITS
- 2 cups of sugar
- 1/4 teaspoon of salt
- Parchment paper
- Cookie sheet
To Make The Coffee
- First, brew the coffee, and set aside to cool.
To Make The Sauce
- In a heavy sauce pan, add the water, and bring to a simmer. Add the corn syrup, and sugar, and stir well until completely dissolved.
- Bring to a boil, and boil for 1 minute, stirring constantly. Remove from heat, and stir in the milk until completely combined.
- Place back on the heat, and bring to a simmer, but do not boil. Remove from heat, and let cool.
To Make The Topping
- Place a piece of Parchment paper on the counter. Line a cookie sheet with Parchment paper, and sprinkle the 2 cups of sugar, and salt on the paper, and mix to blend.
- Spread the sugar out to a single layer, and place in a 450 degree oven. You MUST WATCH this constantly, because your browning, slightly burning the sugar, and it won't all brown or almost burn at once. It seems to get dark brown in spots, so you're going to remove those pieces; you need to remove the cookie sheet when some parts are getting too brown, and place that part of the sugar on the piece of parchment paper on the counter, and return the cookie sheet to the oven, to finish browning the rest of the sugar.
- Remove the really brown parts with a metal spatula, or a large spoon, onto the counter, on the parchment paper. Watch the cookie sheet closely when you return it to the oven, because it will brown quickly.
- When all the sugar has been browned, and removed from the oven, let it cool on the parchment paper, and then break it into little bits for topping the whipped cream.
- If you want the sugar a more caramel color, take it off the cookie sheet as soon as it's the color you desire, and place the cookie sheet back in the oven to caramelize, or brown the rest of the sugar.
To Serve The Coffee
- Place 6 large (16 ounce) mugs or cups on the counter, and fill each one 2/3 full of coffee. Add a generous amount of the caramel sauce, and stir well.
- Add about 1/8 cup of Milk to each mug, and add ice.
- Top with whipped cream, and sprinkle with the Brulee topping bits. Serve and Enjoy!