Starbucks Copycat Cinnamon Caramel Cream Cold Brew Recipe (With or Without Nitro Coffee)

cinnamon caramel cream nitro cold brew featured image

Starbucks Copycat Cinnamon Caramel Cream Cold Brew Recipe (With or Without Nitro Coffee)

Starbucks recently released their Cinnamon Caramel Cream Nitro Cold Brew and you’re going to love its salted caramel cinnamon roll flavor. Surprisingly, it’s not too sweet, and it’s easy to make at home with regular cold brew or with velvety smooth nitro cold brew.

Course Drinks

Cuisine American

Keyword Cinnamon Caramel Cream Cold Brew, Cinnamon Caramel Cream Nitro Cold Brew

Prep Time 15

Cook Time 10

Servings servings

Calories 168kcal

Author Faith Gorsky

Equipment

Nitro Cold Brew Coffee Maker (to make Cinnamon Caramel Cream Nitro Cold Brew)
N2 Cartridge (to make Cinnamon Caramel Cream Nitro Cold Brew)

Ingredients

Cinnamon Caramel Syrup:

1/4 cup granulated white sugar
6 tablespoons water divided into 2 tablespoons + 4 tablespoons, at room temperature
1 cinnamon stick or 2 cinnamon sticks for more intense cinnamon flavor

Cinnamon Sweet Cream Cold Foam:

6 tablespoons heavy whipping cream
3 tablespoons whole milk
4 teaspoons vanilla syrup see Notes
1/16 teaspoon ground cinnamon

Cinnamon Dolce Sprinkle Topping:

1/2 tablespoon granulated white sugar
1 1/8 teaspoons nonfat powdered milk
1/4 teaspoon ground cinnamon
1 pinch salt
1 drop butter extract optional

Other:

32 ounces cold brew coffee 8 ounces per serving
2 cups ice cubes optional

US Customary - Metric

Instructions

For the Cinnamon Caramel Syrup:

Add the sugar and 2 tablespoons water to a small saucepan over medium heat, cooking until it’s golden amber in color, and swirling the saucepan to help the sugar dissolve.
Turn the heat down to low and stir in the rest of the water (4 tablespoons), continuing to stir until the sugar is dissolved. Add the cinnamon stick and bring the mixture to a boil.
Remove from the heat and then cover the saucepan and let the cinnamon stick steep in the sugar syrup until it’s cooled to room temperature.

For the Vanilla Sweet Cream Cold Foam:

Add all ingredients to a medium bowl. Use a whisk or a handheld electric mixer to beat until the mixture starts to thicken, but is still pourable (see Notes below).

For the Cinnamon Dolce Sprinkle Topping:

Stir together all ingredients in a small bowl.

If You’re Making This Drink with Regular Cold Brew Coffee:

To each of 4 glasses, add: 1/2 cup ice cubes and 8 ounces cold brew coffee, and then stir in about 1 tablespoon cinnamon caramel syrup. Top with 1/4 of the cinnamon sweet cream cold foam, and about 1 teaspoon of cinnamon dolce sprinkle topping. Enjoy!

If You’re Making Nitro Cold Brew Coffee:

Add coffee to the nitro cold brew canister. (Note that if you’re making 4 drinks, you might need to nitrogenate the coffee in 2 batches depending on the size and capacity of your nitro coffee maker.)
Once you add the coffee, seal the canister and then charge it with a nitrogen cartridge. Shake the canister for about 30 seconds. Turn the canister upside down and dispense the coffee into 4 glasses.
If desired, add 1/2 cup ice cubes to each glass. Stir in about 1 tablespoon cinnamon caramel syrup. Top with 1/4 of the cinnamon sweet cream cold foam, and about 1 teaspoon of cinnamon dolce sprinkle topping. Enjoy!

Notes

Cold Brew Coffee: You can make your own cold brew coffee or buy pre-made cold brew coffee.
Cinnamon Carmel Syrup: You can make this ahead of time and store it covered in a glass jar in the fridge for up to 1 month. I recommend making a double or triple batch if you want extra; leave the cinnamon stick in the syrup to steep longer if you want a more intense cinnamon flavor.
Cinnamon Dolce Sprinkle Topping: For best flavor, store in an airtight jar at room temperature for up to 2 weeks.
Vanilla Simple Syrup: You can use store-bought vanilla simple syrup, or make your own vanilla simple syrup, or substitute with powdered sugar and vanilla instead. To make your own vanilla simple syrup, add 1 cup of sugar, 3/4 cup of water, and 1 vanilla bean pod (split in half lengthwise) to a saucepan over medium heat. Bring to a boil, and then boil for 2 minutes. Cool to room temperature, and then transfer to a glass jar and store covered in the fridge for up to 1 month. To substitute with powdered sugar and vanilla instead, use 2 teaspoons of powdered sugar and 1 teaspoon of vanilla extract.
For the Sweet Cream Cold Foam: If you prefer, instead of a handheld electric mixer, you can use a blender, milk frother, or just add everything to a mason jar, screw the lid on tightly, and shake until thickened. You can store sweet cream cold foam in a covered glass jar in the fridge for up to 5 days, just froth it again before using.

Nutrition