Makes 4 servings:
For the iced coffee:
3 Tbsp. Melitta Traditional coffee
600 ml Water
200 ml Whipping cream
200 ml Milk (3.25% fat)
For the salted caramel sauce:
35 g Sugar
200 ml Whipping cream, room temp.
½ tbsp. Sea Salt
Tip: Do you have leftover salted caramel sauce? Kept in clean jars, the sauce keeps for up to 3 weeks in the refrigerator.
1.Make coffee accordingly to package directions with approximately 600 ml of water, then refrigerate it, and let it cool completely.
2.For the caramel sauce, spread the sugar in a pan on medium heat and let it melt without stirring, about 4-6 minutes.
3.Once the sugar is completely melted, add the cream while stirring and continue to stir until the caramel clumps have liquefied again.
4.Simmer the sauce over low to medium heat for about 10-12 minutes until the sauce thickens, stirring occasionally. Then stir in the seat salt.
Tip: Once the salted caramel sauce has cooled off and has become too hard, simply heat the container briefing in a water bath in a pot or in the microwave and stir the sauce again.
5.Put the cream into a tall bowl, whisk it with a hand-held mixer until stiff and set it aside.
6.Fill four glasses with ice cubes and pour the coffee over them, evenly divided. Add 1 tablespoon each of the salted caramel sauce and stir until the sauce has dissolved in the coffee. Add 50 ml milk to each glass.
7.Top with the whipped cream and garnish to taste with the remainder of the sauce.