Method
<h2>Cold Brew Base</h2>
<ol><li>Combine coarse ground coffee with room temperature filtered water in a large jar or cold brew maker</li><li>Stir gently to ensure all grounds are saturated</li><li>Cover and steep at room temperature for 12 hours</li><li>Strain through a fine-mesh sieve lined with cheesecloth or use cold brew maker filter</li></ol>
<h2>Salted Caramel Syrup</h2>
<ol><li>In a small saucepan, heat sugar over medium heat, stirring constantly until melted and amber colored (5-7 minutes)</li><li>Carefully add heavy cream while whisking (mixture will bubble vigorously)</li><li>Remove from heat, whisk in butter and 1/8 tsp sea salt until smooth</li><li>Let cool completely</li></ol>
<h2>Assembly</h2>
<ol><li>Fill glasses with ice</li><li>Pour 120ml cold brew concentrate per glass</li><li>Add 15ml salted caramel syrup and 15ml maple syrup to each glass</li><li>Top with 30ml milk or cream</li><li>Stir gently and sprinkle remaining sea salt on top</li></ol>
