Salted Caramel Shaken Espresso: Prepare to meet your new obsession! Forget those expensive coffee shop runs; you can now craft this decadent, caffeinated delight in the comfort of your own kitchen. This isn't just coffee; it's an experience – a symphony of sweet, salty, and bold espresso flavors that will awaken your senses and leave you craving more.

While the exact origins of the shaken espresso are debated, the concept of vigorously shaking coffee with ice to create a frothy, chilled beverage has roots in various coffee cultures worldwide. The addition of salted caramel elevates this simple drink to a gourmet treat, tapping into our universal love for the irresistible combination of sweet and salty. Think of it as a sophisticated twist on your everyday iced coffee.

What makes this Salted Caramel Shaken Espresso so irresistible? It's the perfect balance of flavors and textures. The rich, intense espresso provides a caffeine kick, while the salted caramel adds a luxurious sweetness with a hint of savory saltiness. The shaking process creates a velvety smooth texture with a delightful foamy top, making each sip a truly pleasurable experience. Plus, it's incredibly easy and quick to make, making it the ideal treat for busy mornings or afternoon pick-me-ups. So, ditch the drive-thru and get ready to shake up your coffee routine!

Ingredients:

For the Salted Caramel Sauce:

1 cup (200g) granulated sugar
6 tablespoons (90ml) unsalted butter, cut into pieces
1/2 cup (120ml) heavy cream, warmed
1 teaspoon sea salt, or to taste

For the Shaken Espresso:

2 shots (approximately 2 ounces or 60ml) espresso, freshly brewed and cooled slightly
1 tablespoon (15ml) Salted Caramel Sauce (from above)
1/2 cup (120ml) milk of your choice (dairy or non-dairy)
1/2 cup (120ml) ice cubes
Optional: Additional sea salt for garnish

Making the Salted Caramel Sauce:

Okay, let's start with the star of the show – the salted caramel sauce! Don't be intimidated; it's easier than you think. Just follow these steps carefully.

Melt the Sugar: In a medium-sized, heavy-bottomed saucepan, pour in the granulated sugar. Place the saucepan over medium heat. Now, this is important: do not stir the sugar! Just let it sit and melt. You might see some clumps forming initially, but they will eventually melt. You can gently swirl the pan occasionally to help the sugar melt evenly.
Watch for Amber Color: Keep a close eye on the sugar. It will gradually start to melt around the edges and then spread towards the center. As it melts, it will turn a beautiful amber color. This is what you want! Be patient and don't rush the process. The color is key to the flavor.
Add the Butter: Once the sugar is completely melted and has a deep amber color (but not too dark, or it will taste burnt!), remove the saucepan from the heat. Immediately add the unsalted butter, cut into pieces. Be careful, as the mixture will bubble up vigorously when you add the butter.
Stir in the Butter: Using a whisk, quickly and vigorously stir the butter into the melted sugar until it is completely melted and smooth. The mixture will look a bit separated at first, but keep whisking, and it will come together.
Pour in the Warm Cream: Slowly pour in the warmed heavy cream while continuing to whisk constantly. Again, the mixture will bubble up, so be cautious. The warm cream helps to prevent the caramel from seizing up.
Whisk Until Smooth: Continue to whisk the mixture until it is smooth and creamy. This might take a minute or two. Make sure there are no lumps of sugar or butter remaining.
Add the Salt: Stir in the sea salt. Start with 1 teaspoon and then taste the caramel sauce. Add more salt if desired, depending on your preference. I like a good amount of salt to balance the sweetness.
Cool and Store: Let the salted caramel sauce cool slightly in the saucepan before transferring it to an airtight container. The sauce will thicken as it cools. You can store the salted caramel sauce in the refrigerator for up to 2 weeks. If it becomes too thick in the refrigerator, you can gently warm it up in the microwave or on the stovetop before using.

Preparing the Shaken Espresso:

Now that we have our delicious salted caramel sauce ready, let's move on to the shaken espresso. This is where the magic happens!

Brew the Espresso: Brew two shots of espresso using your preferred method. I like to use my espresso machine, but you can also use a Moka pot or a strong coffee concentrate if you don't have an espresso machine. Let the espresso cool slightly. You don't want to add hot espresso to the ice, or it will melt too quickly.
Combine Ingredients in a Shaker: In a cocktail shaker, combine the cooled espresso, 1 tablespoon of the salted caramel sauce, and the milk of your choice. I personally love using oat milk for a creamy and slightly sweet flavor, but almond milk, soy milk, or regular dairy milk will work just fine.
Add Ice: Add the ice cubes to the shaker. You want a good amount of ice to chill the espresso quickly and create that frothy texture.
Shake Vigorously: Secure the lid on the shaker and shake vigorously for about 20-30 seconds. You want to shake it hard enough to really chill the espresso and create a nice layer of foam.
Strain and Serve: Strain the shaken espresso into a glass. You can use a regular glass or a fancy cocktail glass – it's up to you!
Garnish (Optional): If desired, you can garnish the shaken espresso with a sprinkle of sea salt on top. This adds a nice visual appeal and enhances the salted caramel flavor.
Enjoy Immediately: Serve the shaken espresso immediately and enjoy! The frothy texture and the combination of espresso, salted caramel, and milk are simply divine.

Tips and Variations:

Want to customize your Salted Caramel Shaken Espresso? Here are a few ideas:

Adjust the Sweetness: If you prefer a less sweet drink, you can reduce the amount of salted caramel sauce. Start with a smaller amount and then add more to taste.
Use Different Milk: Experiment with different types of milk to find your favorite. Coconut milk adds a tropical flavor, while cashew milk is a good option for those with nut allergies.
Add a Splash of Vanilla: For an extra layer of flavor, add a splash of vanilla extract to the shaker along with the other ingredients.
Make it Iced Coffee: If you don't have espresso, you can use strong brewed coffee instead. Just make sure to let it cool completely before adding it to the shaker.
Whipped Cream Topping: For an extra indulgent treat, top your shaken espresso with whipped cream and a drizzle of salted caramel sauce.
Salted Caramel Cold Foam: Create a salted caramel cold foam by blending cold heavy cream with a small amount of salted caramel sauce until it thickens. Spoon the cold foam on top of your shaken espresso for a decadent finish.
Spice it Up: Add a pinch of cinnamon or nutmeg to the shaker for a warm and cozy flavor.
Make it Vegan: Use vegan butter and plant-based milk to make a completely vegan version of this recipe.

Troubleshooting the Salted Caramel Sauce:

Sometimes, things don't go exactly as planned. Here are some common issues you might encounter when making salted caramel sauce and how to fix them:

Sugar Crystallizes: If the sugar starts to crystallize while melting, try adding a tablespoon of water to the saucepan. This can help to dissolve the crystals. Also, make sure you're not stirring the sugar while it's melting, as this can encourage crystallization.
Caramel Burns: If the caramel starts to burn, you'll need to start over. Burnt caramel will have a bitter taste. Make sure to keep a close eye on the sugar while it's melting and remove it from the heat as soon as it reaches a deep amber color.
Sauce is Too Thick: If the salted caramel sauce is too thick, you can add a tablespoon or two of warm water or milk to thin it out. Stir until smooth.
Sauce is Too Thin: If the salted caramel sauce is too thin, you can simmer it over low heat for a few minutes to allow it to thicken. Be careful not to burn it.
Butter Separates: If the butter separates from the caramel, it usually means the mixture wasn't emulsified properly. Try whisking it vigorously for a longer period of time. If that doesn't work, you can try adding a tablespoon of warm water or milk and whisking again.

Why This Recipe Works:

This Salted Caramel Shaken Espresso recipe is a winner for several reasons:

Homemade Salted Caramel: Using homemade salted caramel sauce elevates this drink to a whole new level. The flavor is so much richer and more complex than store-bought caramel.
Perfect Balance of Flavors: The combination of espresso, salted caramel, and milk creates a perfect balance of sweet, salty, and bitter flavors.
Frothy Texture: Shaking the espresso with ice creates a frothy texture that is incredibly satisfying.
Customizable: This recipe is easy to customize to your liking. You can adjust the sweetness, use different types of milk, and add other flavorings.
Easy

Conclusion:
This Salted Caramel Shaken Espresso isn't just a coffee drink; it's an experience. The dance of sweet and salty, the invigorating chill, and the satisfying foam all combine to create a truly irresistible treat. I genuinely believe this recipe is a must-try for any coffee lover looking to elevate their at-home barista game. It's quick, easy, and delivers a coffee shop-quality beverage without the coffee shop price tag. But the best part? It's incredibly versatile! Feel free to experiment with different variations to find your perfect cup. For a richer, more decadent experience, try using a homemade salted caramel sauce. You can easily find recipes online, or even better, create your own signature blend! A dash of vanilla extract or a sprinkle of sea salt on top can also add a delightful touch. If you're feeling adventurous, consider using different types of milk. Oat milk creates a wonderfully creamy texture, while almond milk offers a lighter, nuttier flavor. Coconut milk adds a tropical twist that's perfect for warmer days. And for those who prefer a dairy-free option, there are plenty of delicious plant-based creamers available. Beyond milk variations, think about the coffee itself. While espresso is the traditional choice, you can also use strongly brewed coffee or even cold brew concentrate for a different flavor profile. Experiment with different roasts to find your favorite – a dark roast will provide a bolder, more intense flavor, while a lighter roast will offer a brighter, more nuanced taste. Serving suggestions are endless! Enjoy your Salted Caramel Shaken Espresso as a morning pick-me-up, an afternoon treat, or even a dessert accompaniment. Pair it with a warm croissant, a slice of chocolate cake, or a handful of salted caramel candies for the ultimate indulgence. You can even turn it into a boozy beverage by adding a shot of your favorite coffee liqueur. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's the perfect balance of sweet, salty, and caffeinated goodness, and it's guaranteed to brighten your day. So, what are you waiting for? Grab your shaker, gather your ingredients, and get ready to experience the magic of a homemade Salted Caramel Shaken Espresso. I truly believe that once you try this recipe, you'll never go back to your regular coffee routine. It's that good! I'm so excited for you to try this recipe and discover your own perfect version of this delightful drink. Once you've given it a whirl, please come back and share your experience in the comments below! I'd love to hear about your variations, your serving suggestions, and any tips or tricks you've discovered along the way. Let's create a community of Salted Caramel Shaken Espresso enthusiasts! Your feedback is invaluable, and it helps me to continue creating and sharing delicious recipes that you'll love. Don't be shy – let me know what you think! Happy shaking!

Salted Caramel Shaken Espresso: The Ultimate Guide to Making It at Home
Homemade salted caramel shaken espresso: rich, frothy, and customizable coffee treat.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Category: Breakfast
Yield: 1 serving
Save This Recipe
Ingredients

1 cup (200g) granulated sugar

6 tablespoons (90ml) unsalted butter, cut into pieces

1/2 cup (120ml) heavy cream, warmed

1 teaspoon sea salt, or to taste

2 shots (approximately 2 ounces or 60ml) espresso, freshly brewed and cooled slightly

1 tablespoon (15ml) Salted Caramel Sauce (from above)

1/2 cup (120ml) milk of your choice (dairy or non-dairy)

1/2 cup (120ml) ice cubes

Optional: Additional sea salt for garnish

Instructions

Melt the Sugar: In a medium-sized, heavy-bottomed saucepan, pour in the granulated sugar. Place the saucepan over medium heat. Do not stir the sugar! Let it sit and melt. Swirl the pan occasionally to help the sugar melt evenly.

Watch for Amber Color: Keep a close eye on the sugar. It will gradually start to melt around the edges and then spread towards the center. As it melts, it will turn a beautiful amber color.

Add the Butter: Once the sugar is completely melted and has a deep amber color (but not too dark, or it will taste burnt!), remove the saucepan from the heat. Immediately add the unsalted butter, cut into pieces. Be careful, as the mixture will bubble up vigorously when you add the butter.

Stir in the Butter: Using a whisk, quickly and vigorously stir the butter into the melted sugar until it is completely melted and smooth. The mixture will look a bit separated at first, but keep whisking, and it will come together.

Pour in the Warm Cream: Slowly pour in the warmed heavy cream while continuing to whisk constantly. Again, the mixture will bubble up, so be cautious. The warm cream helps to prevent the caramel from seizing up.

Whisk Until Smooth: Continue to whisk the mixture until it is smooth and creamy. This might take a minute or two. Make sure there are no lumps of sugar or butter remaining.

Add the Salt: Stir in the sea salt. Start with 1 teaspoon and then taste the caramel sauce. Add more salt if desired, depending on your preference.

Cool and Store: Let the salted caramel sauce cool slightly in the saucepan before transferring it to an airtight container. The sauce will thicken as it cools. You can store the salted caramel sauce in the refrigerator for up to 2 weeks. If it becomes too thick in the refrigerator, you can gently warm it up in the microwave or on the stovetop before using.

Brew the Espresso: Brew two shots of espresso using your preferred method. Let the espresso cool slightly.

Combine Ingredients in a Shaker: In a cocktail shaker, combine the cooled espresso, 1 tablespoon of the salted caramel sauce, and the milk of your choice.

Add Ice: Add the ice cubes to the shaker.

Shake Vigorously: Secure the lid on the shaker and shake vigorously for about 20-30 seconds.

Strain and Serve: Strain the shaken espresso into a glass.

Garnish (Optional): If desired, you can garnish the shaken espresso with a sprinkle of sea salt on top.

Enjoy Immediately: Serve the shaken espresso immediately and enjoy!

Notes

Adjust Sweetness: Reduce salted caramel sauce for a less sweet drink.

Milk Variations: Experiment with different milk types (coconut, cashew, etc.).

Vanilla: Add a splash of vanilla extract.

Iced Coffee: Use strong brewed coffee instead of espresso.

Whipped Cream: Top with whipped cream and caramel drizzle.

Salted Caramel Cold Foam: Blend heavy cream with caramel for a cold foam topping.

Spice: Add cinnamon or nutmeg.

Vegan: Use vegan butter and plant-based milk.

Troubleshooting Caramel:

Crystallized Sugar: Add water, avoid stirring.

Burnt Caramel: Start over.

Too Thick: Add warm water/milk.

Too Thin: Simmer on low heat.

Butter Separates: Whisk vigorously, add water/milk.