Method
1
<h2>Cold Brew Preparation (12 hours ahead)</h2>
2
<ol><li>Combine coarsely ground coffee with cold water in a jar</li><li>Stir well and refrigerate for 12 hours</li><li>Strain through fine mesh strainer or cheesecloth</li></ol>
3
<h2>Salted Caramel Syrup</h2>
4
<ol><li>Heat sugar in small saucepan over medium heat until melted and amber colored</li><li>Remove from heat, slowly whisk in cream and butter</li><li>Stir in sea salt and let cool</li></ol>
5
<h2>Assembly</h2>
6
<ol><li>Fill tall glass with ice cubes</li><li>Pour cold brew concentrate over ice</li><li>Add milk and stir gently</li><li>Drizzle 2 tbsp salted caramel syrup</li><li>Top with crushed honeycomb candy</li><li>Serve with straw and long spoon</li></ol>
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
