Salted Caramel Cream Cold Brew

Salted Caramel Cream Cold Brew

• 1/4 C heavy cream
• 12oz cold brew coffee
• 2 tsp salted caramel sauce, plus more for serving (recipe below)
• 1/4 tsp vanilla extract
• ice

Salted Caramel Sauce

• 1 C maple sugar
• 1/4 C water
• 3/4 C heavy cream
• 4 T cold butter, diced
• 1 tsp fleur de sel salt

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1. To make the caramel sauce-  In a heavy-bottomed saucepan on medium-low heat, add the maple sugar and water. Bring the mixture to a boil, stirring occasionally, for 5-7 minutes. The sugar mixture should have a dark brown color and be thick. Be careful not to overcook the sugar, or the caramel sauce will have a scorched flavor. Remove the mixture from the heat and whisk in the heavy cream until the caramel sauce is fully combined and smooth. Whisk in the cold butter until thoroughly combined, and then whisk in the salt. Transfer the caramel sauce to a jar; it will thicken as it cools. Use for the cream and store the extra in the refrigerator for up to a month.
2. In a small mug or bowl, add the heavy cream, salted caramel sauce, and vanilla extract. Use a handheld frother and froth the mixture until it becomes thick about 1 minute. Be careful not to over froth the mixture, or you will get whipped cream.
3. In a medium glass, add the ice and cold brew. Top the coffee with salted caramel cream.
4. Drizzle the cream with additional salted caramel sauce and serve.