Caramel Creamiccino

Steps

1. Microwave 60 g thick caramel sauce50 ml thick caramel sauce3 tbsp thick caramel sauce90 g thick caramel sauce70 ml thick caramel sauce¼ cup + 1 tbsp thick caramel sauce in a large bowl for 10 seconds so it pours easily.
2. Whisk in a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt, then 210 ml strong cold brew or cooled espresso210 ml strong cold brew or cooled espresso¾ cup + 2 tbsp cold brew coffee or cooled espresso315 ml strong cold brew or cooled espresso320 ml strong cold brew or cooled espresso1⅓ cups cold brew coffee or cooled espresso a splash at a time, until no caramel streaks remain.
3. Whisk in 110 ml whole milk110 ml whole milk⅓ cup + 2 tbsp whole milk165 ml whole milk170 ml whole milk⅔ cup whole milk.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 80 ml whole milk80 ml whole milk⅓ cup whole milk120 ml whole milk120 ml whole milk½ cup whole milk, then lock it into the machine and run Creamiccino.

To serve: Drizzle caramel inside the glass, pour in the drink, and top with whipped cream and more caramel.