Salted Caramel Honeycomb Iced Coffee

Cold Brew Preparation (12 hours ahead)

1. Combine coarsely ground coffee with cold water in a jar
2. Stir well and refrigerate for 12 hours
3. Strain through fine mesh strainer or cheesecloth

Salted Caramel Syrup

1. Heat sugar in small saucepan over medium heat until melted and amber colored
2. Remove from heat, slowly whisk in cream and butter
3. Stir in sea salt and let cool

Assembly

1. Fill tall glass with ice cubes
2. Pour cold brew concentrate over ice
3. Add milk and stir gently
4. Drizzle 2 tbsp salted caramel syrup
5. Top with crushed honeycomb candy
6. Serve with straw and long spoon

• Make cold brew concentrate ahead of time for quick assembly
• Crush honeycomb candy in sealed bag with rolling pin for easy cleanup
• Store extra caramel syrup in fridge for up to 1 week
• For stronger coffee flavor, use less milk or more concentrate