Easy Salted Caramel Cream Cold Brew recipe

Cold brew with french press
0 Add the ground coffee into the French press. Slowly pour cold, filtered water over the coffee grounds until they are fully immersed.
1 Use a spoon to gently stir the coffee and water mixture, ensuring all the grounds are soaked. Place the plunger on top of the French press but do not push it down. Let the mixture steep in the refrigerator for at least 8 to 24 hours.
3 After the steeping time is up, slowly press down the plunger to separate the coffee grounds from the liquid. The mesh filter in the French press will keep the grounds at the bottom while allowing the cold brew coffee to be poured out.
Cold foam
5 In a bowl or a measuring cup, combine the heavy cream, milk, sugar, vanilla extract and sea salt.
6 Grab your handheld milk frother, immersion blender, or French press (yes, the French press can be used for frothing too!) and immerse it into the cream mixture.Turn on your frother or immersion blender and move them in an up-and-down motion to create that fluffy, airy texture. If you're using a French press, simply pump the plunger up and down to froth the cream until reaching desired consistency.
Assemble
8 Grab a tall glass, add your caramel sauce and pour your chilled cold brew coffee into it. Leave some space at the top for the creamy foam.Spoon the salted cold foam on top of your cold brew, and top with more salted caramel sauce if desired. Stir and enjoy!