Ingredients:

  • 1 cup strong brewed coffee, cooled
  • 1.5 tbsp hazelnut syrup
  • 1/4 cup half & half
  • 1 tbsp salted caramel sauce
  • 1.5 cups ice cubes

Instructions:

  1. Brew coffee at 1.5x normal strength (approx. 3 tbsp grounds per 8 oz water) and allow to cool to room temperature.
  2. Hold a 16 oz glass at a 45-degree angle and rotate while drizzling 1 tablespoon of salted caramel sauce around the inner rim.
  3. In a separate small pitcher or container, whisk 1.5 tablespoons of hazelnut syrup into 1/4 cup of half & half until fully incorporated.
  4. Fill the caramel-lined glass with 1.5 cups of ice cubes.
  5. Pour the cooled coffee over the ice, then top with the hazelnut-infused cream mixture. Stir gently with a long-handled spoon if desired.