Ingredients:

  • 2 cups cold brew coffee
  • 1/2 cup half-and-half
  • 1/4 cup caramel syrup
  • 2 tbsp vanilla syrup
  • 1 pinch sea salt
  • whipped cream
  • 2 tbsp caramel sauce

Instructions:

  1. In a large mixing pitcher, combine the chilled cold brew and half-and-half.
  2. Slowly whisk in the caramel syrup, vanilla syrup, and a pinch of salt until the mixture is smooth and fully incorporated.
  3. If using a frother, blend for 10 seconds until the liquid looks cohesive and slightly aerated.
  4. For Ninja SLUSHi users: Pour the mixture into the reservoir, select the 'Frappé' setting, and run for approximately 25 minutes until it reaches a soft-serve consistency.
  5. For blender/freezer users: Pour the mixture into a freezer-safe container and freeze for 2 hours, stirring every 30 minutes to break up crystals. Once semi-frozen, pulse in a blender for 30 seconds until smooth.
  6. Dispense the slushie into chilled glasses, top with whipped cream, and drizzle caramel sauce in a spiral pattern over the cream.