Salted Caramel Maple Cold Brew Variation

Cold Brew Base

1. Combine coarse ground coffee with room temperature filtered water in a large jar or cold brew maker
2. Stir gently to ensure all grounds are saturated
3. Cover and steep at room temperature for 12 hours
4. Strain through a fine-mesh sieve lined with cheesecloth or use cold brew maker filter

Salted Caramel Syrup

1. In a small saucepan, heat sugar over medium heat, stirring constantly until melted and amber colored (5-7 minutes)
2. Carefully add heavy cream while whisking (mixture will bubble vigorously)
3. Remove from heat, whisk in butter and 1/8 tsp sea salt until smooth
4. Let cool completely

Assembly

1. Fill glasses with ice
2. Pour 120ml cold brew concentrate per glass
3. Add 15ml salted caramel syrup and 15ml maple syrup to each glass
4. Top with 30ml milk or cream
5. Stir gently and sprinkle remaining sea salt on top

• Make caramel syrup ahead of time and store in refrigerator for up to 1 week
• For lighter drink, dilute cold brew concentrate with equal parts water
• Use flaky sea salt for best texture and flavor contrast
• Adjust sweetness by varying syrup amounts to taste
• Cold brew concentrate keeps in fridge for up to 2 weeks