Ingredients:

  • 2 shots (2 oz) concentrated espresso or strong brewed coffee
  • 1 tbsp sugar-free caramel syrup
  • 1 tbsp sugar-free vanilla syrup
  • 1/4 cup half-and-half
  • 1 cup ice cubes
  • 0.5g sea salt

Instructions:

  1. Brew your espresso shots directly into a small glass. Keep the coffee hot for the next step.
  2. While the coffee is still steaming, stir in the caramel and vanilla syrups. Whisk vigorously until the liquid is mahogany colored and the syrups are fully integrated.
  3. Add the sea salt to the hot mixture.
  4. Fill a 16 oz glass to the brim with ice cubes.
  5. Pour the sweetened espresso mixture slowly over the ice. Wait until you see the coffee swirl around the cubes.
  6. Slowly pour the half and half over the top.
  7. Use a long spoon to gently swirl the cream into the coffee. Stop when you see a marbled effect rather than a solid tan color.