Salted caramel. (Is there anything more to say!?) It makes everything better, and with this homemade recipe, you’ll be using it on everything from your morning coffee to ice cream and even straight from the jar with a spoon. To make a Salted Caramel Affogato, simply top vanilla ice cream with strong coffee (made using a French press or BLOOM Pour Over, of course!) and a drizzle of the Salted Caramel Cream.
Servings
Makes 1 serving plus 1 1/3 cups Salted Caramel Cream
Ingredients
Salted Caramel Cream
- 1 ½ cups sugar
- ¼ cup water
- 2/3 cup heavy cream
- ½ teaspoon sea salt
- 1/3 vanilla bean, split and scraped
Per Serving
- 1 tablespoon Salted Caramel Cream (or more to taste)
- 1 cup hot coffee
- Marshmallows and sea salt for garnish (optional)
Steps
Salted Caramel Cream
- Combine sugar and water in a small saucepan over medium-high heat.
- Cook, stirring frequently until sugar has dissolved.
- Cook without stirring until the sugar turns golden brown; remove from heat.
- Slowly add cream (caramel will sputter at first) and stir until combined.
- Return briefly to heat if needed to melt caramelized sugar.
- Transfer to a heatproof glass bowl; stir in salt, vanilla bean pod, and seeds.
- Let cool to room temperature.
- Discard the vanilla bean pod. Taste and add additional salt, if desired.
- Cover and chill until ready to use.
Assemble
- Combine 1 tablespoon Salted Caramel Cream (or more to taste) into a mug with 1 cup of hot, black coffee made using a French press or BLOOM Pour Over.
- Top with marshmallows, additional Salted Caramel Cream and sea salt, if desired.
