Iced Salted Caramel Mocha

Instructions

• 1To make the espresso chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the side of the pan with a wet pastry brush. Continue until the sugar reaches an amber colour. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and bring to a boil. Remove from the heat. Pass through a sieve, then transfer to an airtight jar or container.
• 2Place the cream, milk, sugar and salt in a measuring jug. Whisk until thick but still pouring consistency.
• 3Place the cold brew, caramel syrup and 1 tablespoon of the espresso chocolate sauce in a measuring jug and stir to combine.
  Tip: Store the espresso chocolate sauce in an airtight container in the fridge for up to 2 months. It's also great over ice cream.
• 4Fill a tall serving glass with ice and pour over the coffee mixture. Top with the cream mixture and garnish with grated chocolate to serve.