Salted Caramel Cold Brew
Smooth cold brew coffee sweetened with a quick salted caramel syrup and finished with a splash of milk or cream over ice. Plan ahead: the cold brew must steep overnight in the refrigerator.
Ingredients
- 1 cup coarsely ground medium or dark roast coffee
- 4 cups cold filtered water
- 1/2 cup packed brown sugar
- 1/2 cup water (for syrup)
- 1/2 tsp pure vanilla extract
- 1/2 tsp flaky sea salt (such as Maldon)
- 1 cup whole milk or heavy cream
- 4 cups ice cubes
Instructions
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1
Combine 1 cup coarsely ground medium or dark roast coffee and 4 cups cold filtered water in a large jar or pitcher. Stir briefly, cover, and refrigerate for 12 to 18 hours.
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2
Strain the concentrate through a fine-mesh strainer lined with a coffee filter or cheesecloth into a clean container. Discard the grounds.
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3
Make the salted caramel syrup: combine 1/2 cup packed brown sugar and 1/2 cup water (for syrup) in a small saucepan. Warm over medium heat, stirring until the sugar dissolves completely. Remove from heat and stir in 1/2 tsp pure vanilla extract and 1/2 tsp flaky sea salt (such as Maldon). Let cool to room temperature.
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4
Fill four tall glasses with 4 cups ice cubes.
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5
Pour the cold brew concentrate evenly over the ice, filling each glass about two-thirds full.
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6
Add a generous splash of 1 cup whole milk or heavy cream to each glass, then drizzle about 1 to 2 tablespoons of the salted caramel syrup into each. Stir and serve.