Ingredients:

  • 1 cup Granulated Sugar (for caramel)
  • 1/4 cup Water (for caramel)
  • 1/2 cup Heavy Cream, warmed (for caramel)
  • 1 teaspoon Vanilla Extract (for caramel)
  • 1/4 teaspoon Sea Salt (for caramel)
  • 1 cup Strong Brewed Coffee, chilled
  • 1 cup Milk (Whole, 2%, or non-dairy)
  • 2 cups Ice
  • Whipped Cream (Optional, for garnish)
  • 2 tablespoons Extra Caramel Sauce (for garnish)

Instructions:

  1. Prepare the Caramel Sauce Base: Combine sugar and water in a small, heavy-bottomed saucepan. Heat over medium-high heat without stirring; swirl the pan occasionally to ensure even dissolving.
  2. Achieve Optimal Color: Continue heating until the mixture turns a deep amber, honey-gold color. Monitor closely to prevent burning.
  3. Finish the Sauce: Immediately remove the pan from the heat. Slowly and carefully whisk in the warmed heavy cream (it will bubble vigorously). Whisk until smooth. Stir in the vanilla extract and salt.
  4. Cool and Store: Transfer the finished caramel sauce to a separate container and allow it to cool completely to room temperature. It will thicken substantially upon cooling.
  5. Prepare Coffee: Ensure the strong brewed coffee or espresso is fully chilled before assembly.
  6. Assemble the Glassware: Drizzle 1 tablespoon of the cooled caramel sauce inside the walls of each of the two tall serving glasses for aesthetics and flavor.
  7. Combine Ingredients: Fill the prepared glasses generously with ice. Pour 2 tablespoons of the caramel sauce over the ice in each glass. Add 1/2 cup of chilled coffee, followed by 1/2 cup of milk to each glass.
  8. Serve and Garnish: Gently stir the mixture to incorporate the caramel syrup. Top with whipped cream and an extra drizzle of caramel sauce, if desired. Serve immediately.