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Making this drink is a very easy process that requires a little bit of patience but very little actual work. Follow these simple steps to get the best results every time.
First you need to prepare the coffee concentrate. Take your coarse ground coffee and put it into a large glass jar or a dedicated cold brew maker. Pour the four cups of cold filtered water over the grounds and stir gently with a long spoon to make sure every bit of coffee is wet. Cover the jar tightly and let it sit on your kitchen counter or in the fridge for at least twelve hours although eighteen hours is usually best for the deepest flavor.
Once the waiting time is over you must strain the coffee. Use a very fine mesh strainer or a paper coffee filter to separate the liquid from the grounds. Do this slowly so that no gritty bits end up in your final drink. You now have a smooth coffee concentrate that you can store in the fridge for up to one week.
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Now it is time to assemble your drink. Take a tall glass and if you want to be extra fancy you can drizzle some sugar free caramel sauce around the inside walls of the glass. Fill the glass to the top with fresh ice cubes.
In a separate small small jar or a milk frother mix the heavy whipping cream with the sugar free caramel syrup and the vanilla extract. Add that tiny pinch of sea salt as well. Shake it or froth it until it becomes slightly thick and bubbly which creates a beautiful foam.
Pour about one cup of your prepared cold brew coffee concentrate over the ice in your glass. If you like it less strong you can add a little bit of extra water at this stage.
Finally pour your flavored cream mixture over the top of the coffee. Watch as the cream swirls down through the dark coffee to create a beautiful marble effect. Stir it gently with a straw or a spoon and enjoy your masterpiece immediately while it is ice cold.
Why This Recipe Is Special
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