Method
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
4
Heat sugar in small saucepan over medium heat until melted and amber colored
5
Remove from heat, slowly whisk in cream and butter
6
Stir in sea salt and let cool
7
Fill tall glass with ice cubes
8
Pour cold brew concentrate over ice
9
Add milk and stir gently
10
Drizzle 2 tbsp salted caramel syrup
11
Top with crushed honeycomb candy
12
Serve with straw and long spoon
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
