Recently, while scrolling Facebook, a friend of mine shared this amazing marshmallow company called XO Marshmallow. More on that later, but it got my creativity wheels turning. I ordered immediately and grabbed the Salted Caramel variety and instantly had a though of making a salted caramel something. So, the Salted Caramel Harvest Coffee with Pumpkin Spiced Cream Top was born!
Henri Le Roux
Invented in 1977 by Henri Le Roux, a French pastry chef, it began as a mix of salted butter and sugar. Since then, it has become one of the most sought after concoction in the confectionary world. It is popular in cookies, coffee, ice cream, adult beverages, and even as a brandied sauce for steaks. (I think I’ll totally have to try that one!)
Salted Caramel and Coffee
Salted caramel seems like a natural compliment to coffee due to many coffees have a natural caramel-y flavor that’s developed after roasting. The extra little snap of salt adds to the depth and brightness of the roast. In fact, many of my favorite coffee shops have featured some type of salted concoction, included sea salt cream top!
So this really isn’t a hard recipe, in fact, using regular flavored coffee since you’re brewing it anyhow is what makes it so easy. I used Door County Coffee Wisconsin Harvest Blend for this one, buy you could use just about any fall flavored coffee or even espresso if you wanted. If you’re using espresso, make a double shot so you actually have some coffee to enjoy.
Salted Caramel Harvest Coffee with Pumpkin Spiced Whipped Cream
- 12 oz Wisconsin Harvest Blend Coffee (or some other fall flavored blend)
- 1 cup heavy whipping cream (you’ll have some left over, or maybe not!)
- 2 tbsp powdered sugar (or sugar substitute)
- 3-4 dashes of pumpkin spice
- 1-2 XO Marshmallows in Salted Caramel
- Caramel Topping for drizzle
- Sprinkle of pink Himalayan salt
Brew coffee with 2 tbsp of grounds per 8 oz of water. NOTE: I use pour over for the best flavor, plus I can control the water temperature. While your coffee is brewing, mix heavy whipping cream, powdered sugar, and pumpkin spice in a stand mixer or with hand mixer until stiff peaks form. By now, your coffee should be finished brewing and you’re ready to assemble your creation!
Pour coffee into mug; plop 2 heaping spoons of pumpkin spiced whipped cream, drizzle with caramel topping (I used Ghiradelli ), sprinkle pink Himalayan salt, then top with a XO Salted Caramel Marshmallow. Enjoy your coffeehouse creation!
Now, if you want you could do this with cold brew. Since it would be cold, omit the marshmallows, unless you wanted to eat them on the side. For blending, blend cold brew, whipping cream or milk, ice, then top with caramel drizzle, salt, and homemade cream.
Stay tuned for another delicious recipe coming your way in a couple weeks!