Ingredients:

  • 1 cup (240ml) cold brew coffee
  • 1 cup (150g) ice cubes
  • 1 tbsp (15ml) vanilla syrup
  • 2 tbsp (30ml) caramel sauce
  • 1 pinch (0.5g) sea salt
  • 1/4 cup (60ml) half-and-half

Instructions:

  1. Drizzle 1 tbsp (15ml) of caramel sauce around the inside walls of a 16 oz glass, letting it drip down for a marbled effect.
  2. Pour 1 tbsp (15ml) of vanilla syrup into the bottom of the glass and add a pinch of sea salt.
  3. Fill the glass to the brim with 1 cup (150g) of ice cubes.
  4. Slowly pour 1 cup (240ml) of cold brew coffee over the ice.
  5. Pour 1/4 cup (60ml) of half-and-half into a small pitcher and use a handheld frother for 15–20 seconds until the cream doubles in volume.
  6. Gently pour the frothed cream over the top of the coffee.
  7. Finish with a final drizzle of 1 tbsp (15ml) caramel sauce on top of the foam.