PREPARE the cold brew:
WARM water to just below a boil.
ADD ground coffee to a medium-sized glass bowl.
POUR 6 ounces of hot water over the coffee and stir for 30-40 seconds until combined.
ADD 14 ounces of cold water immediately after and stir.
COVER with a towel and refrigerate for 14-18 hours.
MIX well and strain through a nut milk bag or coffee filter.
PREPARE the caramel sauce:
OPEN the can of coconut milk and scoop out the separated milk fat from the water.
ADD coconut milk fat, ¼ cup coconut water from the can, coconut sugar, and salt to a medium-sized saucepan.
WHISK together and boil over medium-high heat for 5 minutes, stirring occasionally to prevent from burning.
REDUCE the heat to medium-low and continue cooking for another 2 minutes, stirring occasionally.
REMOVE from heat and transfer the caramel to a glass jar to cool
PREPARE the cashew milk:
SOAK cashews in water for 3 hours.
STRAIN AND RINSE the cashews and add cashews and 3 cups of fresh water to a blender.
BLEND on high speed until smooth, about 2 minutes.
TRANSFER the mixture to a nut milk bag and use your hands to squeeze out the milk from the fiber.
PREPARE the caramel latte:
ADD ½-¾ cup caramel sauce and vanilla extract to the cashew milk and stir until dissolved
ADD cold brew concentrate and mix.
HEAT on the stove to 140-150º and froth with an electric frother or blender. If you have an espresso machine, you could heat up and froth with the steamer.
ENJOY hot with Simple Mills Creamy Peanut Butter Nut Butter Stuffed Sandwich Cookies