Monster 16 Recipe

Measure and combine

Measure 1.5 cups cold brew concentrate into a large mixing pitcher. Pull two 1-oz espresso shots (about 2 tablespoons) hot and allow them to rest 30–60 seconds so they are warm but not scalding; add the espresso to the cold brew and stir gently to combine.

If you prefer the drink less intense, dilute the concentrate with up to 1/4 cup cold water before adding milk.

Combine dairy and syrups

In a separate bowl or measuring cup, whisk together 1 cup whole milk, 1/2 cup half-and-half, 2 tablespoons vanilla syrup, 2 tablespoons caramel sauce and 1 tablespoon toffee nut syrup until smooth and slightly frothy. Whisk in a 1/4 teaspoon pinch of sea salt to round the flavors.

Taste the milk mixture and adjust sweetness: add an extra 1/2 tablespoon syrup if you prefer sweeter.

Fill two large serving glasses (or one 24–32 oz tall glass) with about 1.5 cups large ice cubes, dividing evenly if using two glasses.

Pour the coffee + espresso mixture over the ice, dividing evenly between glasses.

Slowly pour the milk and syrup mixture over the back of a spoon or directly over the coffee so it layers slightly. Divide evenly between glasses.

Top each glass with about 1/4 cup whipped cream (0.5 cups total divided) and drizzle about 1/2 tablespoon caramel sauce per serving (use remaining caramel for drizzle).

Sprinkle the optional chopped toasted pecans on top of the whipped cream for crunch, if using.

Serve immediately with a straw and long spoon. Stir before drinking to combine layers.