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Cold Creme Brulee Coffee with Caramel in a glass mug surrounded by coffee beans on a brown cutting board. The creamy coffee's topped with whipped cream with crunchy caramel bits and a drizzle of caramel sauce. A straw sticks out from the mug
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5 from 1 vote

Cold Creme Brulee Coffee with Caramel

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Beverage, Breakfast, Brunch, Dessert, Drinks
Cuisine: American
Servings: 6
Calories: 532kcal


For The Coffee

  • 6 cups of brewed coffee
  • 2 cups of Milk
  • Ice


  • 1/2 cup of corn syrup
  • 1 cup of water
  • 1 cup of sugar
  • 1/2 cup of milk


  • 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!


Makes 6 - 8 twelve to fourteen ounce drinks


Calories: 532kcal | Carbohydrates: 127g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 166mg | Potassium: 250mg | Sugar: 127g | Vitamin A: 165IU | Calcium: 123mg | Iron: 1mg