Method
<h2>Cold Brew Base</h2>
<ol><li>Combine coarse ground coffee with cinnamon stick, cloves, nutmeg, and ginger in a large jar</li><li>Add room temperature water and stir gently</li><li>Cover and steep at room temperature for 12 hours</li><li>Strain through fine mesh strainer lined with cheesecloth</li></ol>
<h2>Miso Caramel</h2>
<ol><li>Heat sugar in heavy-bottomed saucepan over medium heat, stirring until melted and amber colored</li><li>Slowly whisk in cream (mixture will bubble vigorously)</li><li>Remove from heat and whisk in miso paste until smooth</li><li>Stir in vanilla extract and let cool completely</li></ol>
<h2>Assembly</h2>
<ol><li>Fill glasses with ice</li><li>Pour cold brew concentrate, filling glasses 2/3 full</li><li>Add milk to taste</li><li>Drizzle 2-3 tablespoons miso caramel into each glass</li><li>Stir gently and serve immediately</li></ol>
