Name: Himalayan Salted Caramel Iced Coffee
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tbsp Instant Coffee Powder, strong flavor preferred; 50 ml Water, warm, for dissolving coffee; 4 tbsp Dulce de Leche, or thick caramel sauce; ¼ tsp Rock Salt, fine Himalayan pink salt works best; 400 ml Milk, chilled, whole milk for creaminess; 8 Ice Cubes, to keep it iced

5 mintotal

Prep 5 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

2 tbspInstant Coffee Powderstrong flavor preferred
50 mlWaterwarm, for dissolving coffee
4 tbspDulce de Lecheor thick caramel sauce
¼ tspRock Saltfine Himalayan pink salt works best
400 mlMilkchilled, whole milk for creaminess
8Ice Cubesto keep it iced

Quantities are for 2 servings.

Active time only; cool the dissolved coffee before shaking it with cold milk.

Method

In a small cup, mix the instant coffee powder with the warm water until completely dissolved. Let this strong coffee decoction cool down.
Take your serving glasses and generously smear the inside walls with the dulce de leche or thick caramel. Sprinkle a tiny pinch of rock salt directly onto the caramel inside the glass.
In a cocktail shaker or a sealed jar, combine the chilled milk, the prepared coffee decoction, the remaining dulce de leche, and a tiny pinch of rock salt.
Add half of the ice cubes to the shaker and shake firmly for 30 seconds until the mixture is blended and frothy.
30 sec
Place the remaining ice cubes into your caramel-lined serving glasses.
Pour the shaken salted caramel coffee over the ice. Top with any remaining froth from the shaker. Serve immediately with a straw.

How to tell it's done

Milky, icy, and smooth, with a thick frothy cap and rich streaks of sweet-salty caramel.

Getting it right

Tip

Use dulce de leche or a thick dairy caramel instead of thin caramel syrup; it gives roasted milk flavor and keeps the coffee from tasting watery.

What to serve it with

Pair with dark chocolate cake or an eggless brownie for a cafe-style coffee break at home.

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