Ingredients:

  • 1/2 cup granulated sugar
  • 3 tbsp salted butter
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt
  • 1 cup whole milk
  • 1/2 cup strong brewed coffee, chilled
  • 2 cups ice cubes
  • 1/4 tsp xanthan gum
  • 1 tbsp granulated sugar
  • 2 tbsp turbinado sugar
  • 1/2 tsp ground cinnamon

Instructions:

  1. Place 1/2 cup granulated sugar in a small saucepan over medium heat. Cook until the sugar melts into a deep amber liquid, whisking gently to ensure even melting. As soon as it reaches a dark penny color, whisk in the 3 tbsp butter until melted.
  2. Remove from heat and slowly pour in the 1/4 cup heavy cream. Note: It will bubble violently; this is normal and expected. Whisk in the vanilla and sea salt, then let it cool completely.
  3. In a small bowl, mix the 2 tbsp turbinado sugar and 1/2 tsp cinnamon. Spread this mixture onto a small parchment lined tray. If you want it extra crispy, pop it under a broiler for 30 seconds until the sugar just barely starts to glisten, then let it cool and break it into small shards.
  4. In your blender jar, combine the 1 cup whole milk, 1/2 cup chilled coffee, 2 cups ice cubes, 1/4 tsp xanthan gum, and 1 tbsp granulated sugar. Add 2 tablespoons of your cooled dark caramel sauce directly into the blender.
  5. Pulse the blender on low for 5 seconds, then high for 20 seconds until no large ice chunks remain and the mixture is silky.
  6. Grab your serving glass and drizzle a heavy ribbon of caramel sauce around the inside walls of the glass. Pour the blended coffee mixture into the prepared glass. Top generously with whipped cream (homemade is best!). Drizzle another tablespoon of caramel over the cream and finish by sprinkling the cinnamon turbinado crunch over the top. Serve immediately while the layers are distinct.