To a large pitcher, iced coffee maker, or french press add the cold brew coffee grounds plus 6 – 8 cups water, depending on how strong you like your iced coffee. Six cups of water will yield a stronger cup of cold brew than eight cups. Place in the refrigerator to steep for 12 – 24 hours then strain out coffee grounds and discard.

Add sugar and 1/2 cup water to a small saucepan then turn heat to medium-high and bring to a simmer — do not stir at all. Turn heat down to medium then continue to simmer until the sugar turns light amber in color, 18 – 20 minutes — again, do not stir at all during this process.

When the syrup has 2 – 3 minutes of simmering left, bring remaining 1/2 cup water to a boil in the microwave or in another small pan on the stove.

When the syrup turns light amber in color, turn off the heat then carefully pour in the hot water while whisking — it’s helpful to wear oven mitts as the syrup will steam and may spit slightly. Add vanilla then whisk to combine. Let syrup cool slightly before pouring into a mason jar or other storage container with a lid. Let cool to room temperature before covering and refrigerating — syrup can be refrigerated for 2 – 3 weeks.

Fill a 16 oz glass half full with ice then fill 3/4 of the way up with Sea Salt Caramel Cold Brew coffee. Add desired amount of milk plus 1 – 2 Tablespoons caramel syrup (I like 1 Tablespoon syrup to 1/4 cup milk) to another glass then use a milk frother to create cold foam. Alternatively, you can simply stir the milk and caramel syrup together to combine. Pour the cold foam over the cold brew then serve.