Method
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
5
Heat sugar in heavy-bottomed saucepan over medium heat, stirring until melted and amber colored
6
Slowly whisk in cream (mixture will bubble vigorously)
7
Remove from heat and whisk in miso paste until smooth
8
Stir in vanilla extract and let cool completely
9
Fill glasses with ice
10
Pour cold brew concentrate, filling glasses 2/3 full
11
Add milk to taste
12
Drizzle 2-3 tablespoons miso caramel into each glass
13
Stir gently and serve immediately
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
