Iced Coffee with Salted Honey Caramel Cream

I was inspired earlier this week by NYT Cooking and Eric Kim's recipe for Iced Einspänner, and decided it was a perfect jumping off point for a Sauce-Centric recipe. My version uses our Salted Honey Caramel Sauce in place of the sugar, more heavy cream, and brewed espresso instead of cold brew (for those of us that just CAN NOT plan their morning coffee ahead of time). The best part about this beverage is not only the aesthetic value of the distinct layers of cream and coffee, but also the flavor experience. If you can resist stirring the cream into the coffee, each sip will be a new taste--sweet, then bitter, and at last a perfect balance of both. 

Makes two 16-ounce beverages

 Ingredients

• 1/2 cup heavy cream (this is slightly too much cream, but I find it difficult to whisk any lesser amount).
• 2 heaping tablespoons Salted Honey Caramel Sauce
• pinch sea salt (optional)
• brewed espresso
• Ice cubes
• Ground cinnamon

Method

1. Warm the sauce in the microwave in 15 second bursts, until just fluid. No need to get it piping hot.
2. Pour the cream into a wide metal bowl. Add the caramel sauce (and a pinch of salt if using) and whisk until just thickened. The cream should be the consistency of wet paint (the same as for the steamed milk for a flat white). I think it's best to do this by hand so as not to over-beat the cream. 
3. Brew your espresso. (In my Aeropress, I use about 20 grams finely ground beans to make roughly 2-3 ounces of brew per serving). 
4. Fill two 8-ounce glasses with ice cubes. Pour the espresso over the cubes, stopping about an inch from the rim of the glass. 
5. Top each glass to the brim with the caramel cream. Garnish with ground cinnamon, if desired. Sip and enjoy!