Pumpkin Spice Miso Caramel Cold Brew

Cold Brew Base

1. Combine coarse ground coffee with cinnamon stick, cloves, nutmeg, and ginger in a large jar
2. Add room temperature water and stir gently
3. Cover and steep at room temperature for 12 hours
4. Strain through fine mesh strainer lined with cheesecloth

Miso Caramel

1. Heat sugar in heavy-bottomed saucepan over medium heat, stirring until melted and amber colored
2. Slowly whisk in cream (mixture will bubble vigorously)
3. Remove from heat and whisk in miso paste until smooth
4. Stir in vanilla extract and let cool completely

Assembly

1. Fill glasses with ice
2. Pour cold brew concentrate, filling glasses 2/3 full
3. Add milk to taste
4. Drizzle 2-3 tablespoons miso caramel into each glass
5. Stir gently and serve immediately

• Use a medium-dark roast coffee for best flavor balance
• Strain cold brew twice for clearest result
• Miso caramel can be made 3 days ahead and refrigerated
• Warm the miso caramel slightly if it becomes too thick
• Start with less caramel and add more to taste
• White miso is milder than red miso - don't substitute